Go Back
–+ servings
A vibrant bowl of tortilla soup topped with avocado slices, cilantro, and crispy tortilla strips, ready to eat.

Fire-Roasted Chicken Tortilla Soup

Master the art of chicken tortilla soup with our deeply flavorful recipe. Learn unique roasting techniques and expert tips for the best homemade taste, designed to bring unparalleled depth to your table.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Course: Main Dish, Soup
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Tbsp light olive oil
  • 1 large yellow onion (chopped)
  • 4 garlic cloves (minced)
  • 1-2 jalapeno peppers (seeded and diced)
  • 32 oz chicken broth
  • 28 oz can crushed tomatoes
  • 1 lb chicken breasts ((2 medium), or leftover rotisserie chicken*)
  • 15 oz can corn (drained and rinsed)
  • 15 oz can black beans (drained and rinsed)
  • 1 1/2 tsp chilli powder
  • 1 1/2 tsp ground cumin
  • 1 tsp salt (or to taste)
  • 1/3 cup cilantro (chopped, plus more to garnish)
  • 1 1/2 Tbsp lime juice (from 1 lime, or to taste)
  • 1/4 cup olive oil
  • 8 corn tortillas ((6" tortillas))
  • 1 large avocado (diced)
  • 1 lime (cut into wedges, to serve)

Equipment

  • Large soup pot or Dutch oven
  • Pan

Method
 

Prepare Crispy Tortilla Strips
  1. Preheat a pan with 1/4 cup olive oil over medium-high heat. Carefully cut your corn tortillas into thin strips. Fry them in batches in the hot oil until they turn a beautiful golden color and are perfectly crisp. Remove them from the pan and allow them to drain on a paper towel. Repeat with any remaining tortilla strips, adding more oil as needed. Set them aside for garnishing.
  2. For a healthier option, you can bake your tortilla strips! Toss the strips with about 2 tablespoons of olive oil, spread them in a single layer on a baking sheet, and bake at 350˚F (175˚C) for 15 minutes, or until golden and crisp.
Sauté Aromatics
  1. Preheat a large soup pot or Dutch oven with 2 tablespoons of olive oil over medium-high heat. Add the chopped yellow onion, minced garlic cloves, and diced jalapeño peppers. Sauté these aromatics until the vegetables soften and become wonderfully fragrant.
Build the Flavorful Soup Base
  1. Pour in the chicken broth and crushed tomatoes. Add the whole chicken breasts, drained and rinsed corn, black beans, chili powder, ground cumin, and salt. Bring this mixture to a rolling boil, then reduce the heat to a gentle simmer. Let it cook for about 20 minutes, or until the chicken breasts are thoroughly cooked through and easily shreddable.
  2. Control the spice level by adjusting the jalapeños. For less heat, remove all seeds and ribs. For a spicier soup, leave some in, or even add an extra pepper!
Shred & Return Chicken
  1. Carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and continue to simmer for another 5 minutes, allowing the flavors to meld beautifully.
Finish with Freshness
  1. Remove the pot from the heat. Stir in the chopped fresh cilantro and the freshly squeezed lime juice. Your soup is now ready to be enjoyed!

Nutrition

Calories: 400kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 4gCholesterol: 60mgSodium: 900mgPotassium: 650mgFiber: 10gSugar: 7gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 12mg

Notes

For an extra layer of smoky depth, consider adding 1/2 to 1 teaspoon of smoked paprika with the other spices. Leftover or rotisserie chicken can be used to save time. This soup stores well in the refrigerator for 3-4 days and freezes excellently for up to 3 months. Always store crispy tortilla strips and fresh toppings separately. Reheat gently and add fresh garnishes before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!