Chicken tortilla soup with incredible flavor! The bold seasonings, spicy chilis, fire-roasted tomatoes, and corn tortilla chips make this a deliciously satisfying dish.
Table of Contents
This chicken tortilla soup recipe is infused with Mexican-inspired flavors and a few extra pantry ingredients to elevate the taste. The combination of earthy spices like cumin, coriander, and paprika, fresh and dried chilis, and charred tomatoes make this recipe better than restaurant quality. No fuss here. Just pan-sear the chicken and simmer everything in a big pot.
The shredded chicken, vegetables, black beans, and strips of corn tortillas simmer in the aromatic base. In just 15 minutes, the soup becomes slightly thickened and packed with savory and spicy notes. Customize each bowl with colorful, creamy, and crunchy toppings for a delectable experience.
How to make chicken tortilla soup
I recommend pan-searing the chicken on the stove to add more flavor to the surface before shredding them. However, cutting up a rotisserie chicken also works nicely if you’re pinched for time. To boost the flavor of the dried spices, bloom them in olive oil and cook them with onions and garlic.
Canned chipotle peppers, fire-roasted tomatoes, and chopped jalapenos add smokiness and heat. Pieces of fresh corn, bell pepper, and black beans provide extra fiber and protein to each serving. Simmer the shredded chicken, vegetables, chilis, and tortillas in chicken stock until slightly thickened. You’ll be amazed at how quickly the flavors develop in the pot.
Making the soup spicier
The level of spiciness can be adjusted by adding one or two more tablespoons of chopped chipotle peppers. Start with a small amount, taste, then add more to allow the heat to build. I initially added double the amount and found that a little sour cream tamed the spice.
For my brave chili lovers, increase the spiciness to your liking! You can even experiment with adding green chilies to the mix.
Thickening the soup
This chicken tortilla soup recipe is thickened in two ways: concentrated tomato paste and corn tortillas. The paste contains a high amount of tomato solids, which increases the viscosity of the liquid. I use it to instantly thicken up a tomato sauce for dishes like spaghetti and meatballs.
The main contributor to thickening is thinly sliced tortillas. Cutting them into smaller pieces allows the chicken stock to absorb and soften the tortillas as it cooks. After 15 minutes of simmering, you’ll notice that most of the tortillas break down into the soup, naturally adding body and richness from the starches in the corn.
Topping suggestions
I like to serve this soup with a variety of toppings. Fresh cilantro, sliced jalapeno peppers, diced avocado, sour cream, radish, green onions, and homemade tortilla strips. Each ingredient adds vibrant colors and exciting textures. Shredded cheese or green chiles would work too. I can’t wait to hear what you think and what toppings you add in the comments section below!
Serve this with
- Grilled corn salad
- Crunchy coleslaw
- Mexican rice
- Steak fajitas
- Stuffed peppers
- Homemade churros
- Cadillac margarita
Frequently asked questions
The flavor profiles are similar, using a spicy red chili and tomato base. However, tortilla soup is not as thick because it is broth-based. Strips of tortillas are softened in the liquid to add body. Enchilada soup is thickened with finely ground masa or crushed tortilla chips to add a thicker consistency.
Yes! Season the chicken, then add all of the ingredients to the slow cooker, mixing them together. Cover and cook for 3 to 3 ½ hours on the high setting or 5 to 5 ½ hours on low. Remove the cooked chicken, shred it, then stir in the chicken to warm. Keep on the warm setting until ready to serve.
This recipe primarily uses tomato paste and corn tortillas for thickening, but alternatives include cornstarch, a roux, masa, or flours like arrowroot or tapioca. A portion of the soup could also be pureed to add thickness.
Recipe Science
Ways to ensure juicy and tender chicken
Chicken breasts can dry out when cooking as lean meat contains less fat. To minimize moisture loss, a few techniques can be used. Flatten to an even thickness so the heat from the pan can distribute at the same rate. Add to a preheated pan with hot oil, and cook over medium-high heat so it doesn’t overcook. Chicken can also benefit from brining to increase moisture retention before cooking.
Chicken Tortilla Soup
Ingredients
- 1 ½ pounds boneless skinless chicken breast, pounded to ¾-inch thick
- 1 teaspoon kosher salt, plus more as needed for seasoning
- 1 teaspoon paprika, sweet or smoked, plus more as needed for seasoning
- black pepper, as needed for seasoning
- 2 tablespoons olive oil, divided
- 1 cup chopped white onion, ¼-inch dice
- 1 tablespoon minced garlic
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 tablespoon chopped chipotle chilis in adobo sauce
- 1 tablespoon minced jalapenos
- ¼ cup tomato paste
- ¾ cup chopped red bell pepper, ¼-inch dice
- 1 cup corn kernels, fresh, canned or frozen
- 1 cup black beans, canned, rinsed and drained
- 14.5 ounce canned diced fire roasted tomatoes, plus juice
- 5 cups unsalted chicken stock
- 1 ½ teaspoons dried oregano
- 1 cup sliced corn tortilla strips, ¼-inch thick, 2-inch long strips
- 1 tablespoon lime juice
- ¼ cup cilantro leaves, for garnish
Instructions
- Season the Chicken – Lightly season both sides of the flattened chicken breasts with salt, pepper, and paprika.
- Cook the Chicken – Heat a large heavy-bottomed pot or dutch oven over medium heat. Heat 1 tablespoon olive oil, add the chicken and cook until lightly browned, about 6 to 7 minutes. Flip and cook until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
- Cool and Shred – Transfer chicken to a clean plate or cutting board. Cover and rest for 10 minutes. Shred into smaller pieces and set aside.
- Cook the Seasonings – In the same pot used to cook the chicken, heat 1 tablespoon of olive oil over medium heat. Saute the onions and garlic for 1 minute. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
- Cook the Vegetables – Saute the chopped chipotle chilis and jalapenos for 1 minute. Add in tomato paste, stir, and cook for 1 minute. Add in bell pepper and corn, and saute for 1 minute.
- Simmer the Soup – Stir in the black beans, fire-roasted tomatoes, chicken stock, oregano, 1 teaspoon salt, tortilla strips, and shredded chicken. Bring to a boil and then reduce to a simmer. Cook until tortillas are softened, about 15 minutes.
- To Serve – Stir in lime juice and cilantro leaves. Season to taste with salt and pepper. Serve hot with desired toppings.
Recipe Video
Equipment
Notes
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Portion out the soup in resealable plastic bags. Freeze the bag flat. Store for up to 6 months. Defrost before using.
- Topping Suggestions: Chips or homemade fried tortilla strips, sour cream, sliced jalapenos, lime wedges, green onions, avocado, radish.
- Make it Spicy: Add 2 tablespoons of chopped chipotle peppers in adobo sauce, more if you like it really hot!
- Make it Faster: Precooked shredded meat like roasted, grilled, or baked chicken can be used to cut down on preparation time. Use 3 cups of shredded chicken.
- Homemade Crunchy Tortilla Strips: Cut corn tortillas into 1/4-inch thick, 2-inch long strips. Heat ½ cup vegetable oil in a small saute pan (about 6-inch diameter). Heat oil to 350 to 375°F (177 to 191ºC), and fry tortillas in batches until crispy, about 60 to 90 seconds. Transfer strips to a paper towel-lined plate. Drain excess oil and salt strips.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Karen says
The best I’ve ever had, added mexican corn and pinto beans!
Jessica Gavin says
I love that you added corn and pinto beans to the chicken tortilla soup recipe!
Fabrizio Danova says
Hi Jessica, I made this recipe last night and it was a big hit. The flavors are fantastic and the recipe instructions were easy to follow for a fully successful result. I’ve been following you for a while but this was the first of your recipes I have made. I’ll be hanging around your site for a while now discovering more of your delicious food.
Jessica Gavin says
I’m so happy to hear that you enjoyed the tortilla soup recipe! I can’t wait to hear what you make next!
Kathy Purvis says
Honestly, the best CT soup I’ve ever had, anywhere. It is delicious.
Jessica Gavin says
Whoo-hoo! Thank you for your feedback!
Emma says
Had to use about 1/4 cup of sour cream for my personal bowl to cut the spice (because I’m a wuss) but this was super super good and full of flavor. Had a hard time shredding the chicken because ours was pre-sliced in half (each breast) so make sure you buy the thick breasts!
Jessica Gavin says
Thanks for the feedback, Emma! Happy to hear that you enjoyed the chicken tortilla soup recipe.
Mary says
Oh my gosh was this AMAZING! Made this for my son who was feeling under the weather and this is what he wanted me to make. I doubled up the recipe and I’m so glad I did. Best recipe for this soup I that I have made yet. Definitely a keeper 🤤
Jessica Gavin says
Yay! So thrilled to hear that your son enjoyed the chicken soup. Leftovers are the best!
Elizabeth Schisler says
This soup is amazing. It was an instant hit with the family and has been requested again for next week
Jessica Gavin says
Yay! Happy to hear that your family enjoyed the tortilla soup recipe!
Teresa Stauble says
My family, who loves spicy, totally enjoyed this soup. They said, “This is the best you’ve made yet, Mom”! I said, “I have to thank the true artist – Chef Jessica Gavin.
Jessica Gavin says
Cheers to you, Mom! It’s always a high five moment when everyone on the family enjoys the meal.
Haley says
Could this be made in a crockpot?
Charmagne says
I made this with sweet earth faux chicken and vegetable broth for a delicious plant based soup!
Cindy Alexander says
I followed the advice from another reviewer of using my instapot for cooking the chicken. It turned out so tender and perfect. This recipe is a keeper! So easy to make and the flavors are like effortless magic. I really recommend using tortilla strips or chips in your bowl along with the soup. It’s another level of delicious and texture.
My husband was a fan also, so all around winner. Thank you for this recipe!
Jessica Gavin says
Thrilled to hear that you had success making the chicken noodle soup in the Instant Pot!
Janet says
Wow, very good, great flavor. I didn’t have can of tomatoes so I used salsa and it was fine. Thank you, definitely will make often.
Jessica Gavin says
I love that you substituted tomatoes with salsa; I’m sure it tastes even better!
Elaine says
Loved it! Plus it is low in saturated fat. Delicious.
Jessica Gavin says
SO happy to hear that you enjoyed the soup, Elaine!
Cathy Squitieri says
Omg! This is soooo good! Perfect recipe! Thank you for posting!
Beth says
WOW! This was so amazingly delicious! We did it in the instapot (used the saute mode to sear the chicken and then cook the onion and peppers, the 25 minutes on high pressure, didn’t have time to slow release so popped the valve immediately). The flavor is throughout the soup and just a bit of spice but not too much!! Pinning for later!
Jessica Gavin says
Awesome, Beth! I love that you made the chicken tortilla soup in the instant pot. I have to give it a try!
Crystal says
Can i make and freeze it?
Jessica Gavin says
Yes, the soup freezes well.
Annie says
Absolutely delicious! Loved the chipotle in it, gave it so much flavor and a good spicy kick!
Jessica Gavin says
Yes, the chipotle does add a nice smokiness and kick of heat to the soup. So happy to hear that you like it!
Christina Lindsey says
Is the carb count on this per cup or how is it calculated?
Brandy Johnson says
Made this today 3/19/21 … substituted Leftover Turkey as that is what protein I was trying to repurpose and it was great . The spices and ease of Recipe was nice .. thanks … this is a keeper !
Jessica Gavin says
Great job turning your leftover turkey into a tasty new meal!
Stacey says
Delicious! Topped with avocado
Jessica Gavin says
Thank you, Stacey! Avocado is a wonderful addition.
Norma says
Very good soup! Easy and fast to make. The family enjoyed!
Jessica Gavin says
Thrilled to hear that the family enjoyed the soup, Norma!
Rachel B. says
Oh my. Soooo delicious. A new family favorite! I followed the recipe exactly besides the following: I didn’t have any of the chipotle chiles, I used a jar of pickled jalapeños rather than fresh, & a box of chicken broth plus one cup of water (rather than 5 cups of cb). For toppings I did crispy fried corn tortillas, scallions, cilantro, cheddar, sour cream, chopped pickled jalepeno (my son can’t get enough), & avocado. This was my first tortilla soup & I was thrilled that my six & nine-year-old loved it as much as my husband & I did.
Jessica Gavin says
Your substitutions sound delicious, great job! I’ll definitely have to try it. Thrilled to hear that the family loved the soup!
Yolanda says
Can I add garbanzo beans instead of black beans?
Jessica Gavin says
Yes, you can use canned garbanzo beans.
Pam says
I just made this!!! It is SO yummy!! My family likes spice so I added a bit more jalapeño. Might have done a bit too much for my liking. Wish I would have stuck to the recipe for the spice. The herbs are spot on!!!! I added a few more veggies too…..Omg!! I can’t believe I made this!!!
This will be my go to chicken tortilla soup recipe.
THANK YOU for sharing!!!
Jessica Gavin says
You’re so welcome, Pam. I love your additions, you rocked the soup!
Ronna says
how would this taste without the chicken? Or is there a vegetarian version of this? This sounds absolutely delicious but we don’t eat meat.
Jessica Gavin says
I think you could make the soup without chicken. However, if you want a heartier dish or more savory taste, perhaps saute some mushrooms, it gives a wonderful umami taste and meaty flavor, but vegetarian style!
Heidi Crice says
This is the first tortilla soup I’ve ever made. We’ll continue to make it in our home.
Jessica Gavin says
That’s wonderful to hear Heidi!
Brianne says
I made this last night and it was delicious! Everyone in the house loved it & went back for more. Pot was empty after dinner time! Thanks for such a goodie
Jessica Gavin says
Thank you, Brianne! You made the dish disappear!
Pamela says
This soup is so tasty. It’s perfectly seasoned in this recipe. Alot of ingredients but easy to make. My family loved it!!!
Jessica Gavin says
Thank you Pamela! Thrilled to hear that the family enjoyed the soup.
Jenny says
Favorite recipe for chicken tortilla soup because the flavors are so bold. The smokiness from the chilies is in adobo sauce is what added the extra kick!
Jessica Gavin says
Thank you! Yes, the adobo sauce is key!
Tiff says
This recipe is perfection. Our taste buds were doing a dance at dinnertime. Thank you for sharing! I’m definitely going to follow your recipes!
Jessica Gavin says
Thank you, Tiff! Thrilled to hear that your family enjoyed the soup.
Macy says
SOOOOOO amazing. We absolutely loved all the flavors mixed together! Will definitely be making this on the regular. Thank you for sharing!
Yvonne says
This soup is delicious! My daughter made it for dinner for the family and everyone loved it. Has anyone used the crockpot with this recipe? I would like to take it to work to share with co workers at lunch.
Jessica Gavin says
Thank you, Yvonne! Sounds like you have an amazing chef at home. I think the easiest route would be to make the soup on the stovetop, let it cool down completely, refrigerate and then reheat it in the slow cooker at work so it’s nice and hot when you’re ready to serve. Let me know how it goes!
Dorie says
Jessica:
I just made your Chicken Tortilla Soup and it was just delicious.
I halved all the powder spices, because I know the tastes we like, but all the flavors in the soup were excellent !
Jessica Gavin says
Thank you for your feedback! Great job adjusting the recipe to your taste.
Enelle B. says
This was my first time making chicken tortilla soup and this recipe was perfection. I seasoned the chicken for an extra layer of flavor. Will definitely make this recipe often during the fall and winter seasons!
Jessica Gavin says
Great job! Thank you for sharing your experience, it’s perfect for cozy weather.
Stacy Bleiweis says
This soup was so delish! My family raves about it and said to keep the recipe in the family favorites file. I added a 1/2 cup of sour cream to the soup before serving and it made it extra yummy ?
Jeff Eppinette says
Hey, Jessica! Thank you for the recipe – it was delicious! Except for increasing some of your spices to suit my own taste, I followed your recipe closely. It was a hit with the family! It has a robust flavor that is is better than most of the restaurant versions I’ve tried.
Jane says
This is a go to dinner for me. My family loves it and I love making it! I like that you can mix it up a little. It is super easy and super tasty! Thank you Jessica!
Verena says
Excellent!! This was so delicious and definitely a keeper!!!! Thank you. I tried it with some fried corn tortillas strips that I made in a pan with some oil and some not fried. Both very good with this soup.
Jessica Gavin says
Thank you, Verena! I love the addition of the two types of tortillas.
Kristina says
After deliberating what to do with my leftover rotisserie chicken, I went with Chicken Tortilla Soup! I found your recipe on Pinterest, just had to do a few swaps to work with what I had on hand – I used the leftover rotisserie chicken for the meat, and made chicken bone broth from the carcass in my crockpot to use in the soup. I didn’t have a can of chipotle chili’s in adobo sauce, so I added red chili pepper flakes for some heat. I made my own tortilla strips by frying up thinly, sliced corn tortillas in a little vegetable oil to put on top of the soup!
For serving, I put a slice of Monterrey jack cheese on the bottom of the bowl, ladled the soup on top, added some choppedcilantro, fresh lime juice, and sliced avocado on top.
This was such a hearty, flavorful soup and is definitely going into our recipe rotation!
Jessica Gavin says
Great idea using leftover rotisserie chicken for the soup! I love the toppings you added, great job!
Sarah says
This is a staple in my monthly dinner plans! The spice is everything. 10/10 would recommend.
Jessica Gavin says
Thank you for your feedback Sarah!
Karen Casey says
I just made this and I cannot believe how delicious it is!! I pretty much stuck to the recipe. Definitely a keeper!!
Teresa says
Hello, I made the chicken tortilla soup and it was so good will make it again. We loved it the only thing I did was add corn mill to thicken it a little more. This will be my go-to recipe for tortilla soup love it! Thank you for all the wonderful recipes.
Jessica Gavin says
Awesome Teresa! Did you add corn flour?
Bobbi says
I accidentally put the whole can of Chipotle peppers into it. I didn’t realize it said 1tbls until after it was done. WOW spicy!!! But it was so good we all still ate it. Just needed cornbread and milk to stop sweating. Lol
Jessica Gavin says
Wow Bobbi, you are brave! Maybe add some more tortillas in that soup to calm down the heat.
Shannon Nembach says
So good! The whole family loved it. I fried tortilla chips and used them as a garnish on the side. Served it topped with cilantro, cotija cheese and sour cream. Thank you for the recipe. You always come up with winners. Also, chipotle peppers in adobo sauce freeze really well if you have extra for future use. ??
Jessica Gavin says
Thanks, Shannon! A great tip for freezing the chipotle peppers!
josee campion says
Absolutly good good good
Nikki says
Wow I made this tonight with left over turkey breast and it was amazing! Just the right amount of heat! Added a dollop of sour cream and was terrific! My husband really liked it. So much better than the typical recipe out there.
Jessica Gavin says
Thank you Nikki! Great idea to add leftover turkey.
Mimila says
Great recipe! Big hit with the fam. I’m swapping out my go-to tortilla soup recipe for this one! Will definitely make again ??
Jessica Gavin says
Thank you for your feedback! I’m thrilled to hear that your family enjoyed the recipe.
Soren says
I made this for dinner tonight. It was excellent! I have been making a similar soup for years now. But I really enjoy Jessica’s tips. They certainly elevated my soup! I particularly appreciated the process for pounding out and searing the chicken breast.
Jessica Gavin says
You are a tortilla soup master! I’m thrilled to hear that you found the cooking tips helpful my dear friend.
Amanda says
I’ve made this three times already and it’s delicious. We are about to go on a trip and I’m thinking about making it ahead of time and freezing it. Does it freeze well?
Jessica Gavin says
I think that the tortilla soup would freeze well! Save some extra crunchies for topping later.
Kari says
Have you tried this in the Instant Pot? If so, how?
Jessica Gavin says
Hi Kari- I have not yet tried it in the instant pot. I would cook all of the vegetables on saute mode, then add the chicken breasts and liquid, and cook on high pressure for 10 minutes, then natural release for 10. I would then shred the chicken and cook the tortillas strips on saute mode.
Jessica says
This is amazing! I never leave reviews but this was one of the best soups I have ever made! Thank you!
Jessica Gavin says
Thank you for taking the time to leave a review Jessica!
Taleen says
Terrific recipe – came out delicious and tasting just like how I imagined it to be. Thank you for the great recipe!
Jessica Gavin says
You’re welcome Taleen!
Amanda says
So this was my first time making chicken tortilla soup and I couldn’t get over how good this recipe was! I am always cooking and trying new things but this one is definitely one I am going to hold on to! I have never cooked with chipotle peppers before, and wow am I missing out! However, I must note that a do have a high spice tolerance. Also, I used homemade chicken broth and it really made this dish over the top good.
Jessica Gavin says
Thanks for making the recipe Amanda! Yes, the chipotle peppers are spicy, and I find that blending in some starches from the tortillas in the soup definitely helps tame that a bit. The homemade chicken broth sounds amazing!
Alisha says
Can I use chicken broth instead?
Jessica Gavin says
Yes, chicken broth can be used.
Leslie Sullivan says
This amazing soup has become a staple in my house. So quick to make and SO flavorful! Filling, healthy and delicious!!
Amy says
Hi, I just have to say that this looks and sounds amazing and I would really love to make this for my husband. The thing is that he refuses to eat anything spicy. How can I make this on the mild side for him? Is there seasoning that I should leave out or substitute? I don’t want to ruin the recipe at all but in order for me to make this I will have to make it mild. Please help!
Jessica Gavin says
Hi Amy- The three things that make the soup spicy is the chipotle chilis, jalapenos, and chili powder. The chipotles are the spiciest but give that really nice earthy and smokey flavor. I would perhaps use half of that, and then gradually add the jalapenos and chili powder to the spiciness level your husband would like. If you have some smoked paprika, I would use that instead of the sweet paprika. Let me know how it goes!
Jada Ose says
Are the jalapeños fresh?
Jessica Gavin says
Yes, please use freshly minced jalapenos.
Jeannie says
Made this tonight!! Excellent!! 5Stars!!!
Barbara Young says
I tried this recipe and since most things I try are a flop – I couldn’t believe how well this turned out! It was delicious! I decided to try it because I had a can of chipotle peppers in my pantry. I never thought I would use them, but I heard so much about them, I bought a can about 6 months ago. I had collected coriander seed from my plants last summer and had no idea what I would do with them either. I had to look up whether to crush them or put them in whole. Bottom line – I’m not a great cook, but this was easy and delicious. I sent some home to my son and his wife and they texted that the soup was awesome!
Thank you – I have a go to recipe now!
Jessica Gavin says
Hi Barbara- You are a rockstar! That’s amazing that you grow your own coriander seeds.
Kitty Hart says
Holy cow! Made this today and it was AMAZING!!!!
Kerry O'Brien says
Jessica what is a healthier way to make the crispy tortilla strips without frying them ?
Jessica Gavin says
Hi Kerry- I would cut them into strips, toss in a little bit of olive oil, and then bake at 350 degrees until crispy. Check in every 5 minutes and turn over to get both sides crisp.
Angela Gibson says
This was my very first try at chicken tortilla soup and only second time I’ve eaten it. I made this for my husband and it was so delicious!! He told me it was better than any restaurant he’s tried, and I agree. I’m not an onion fan so I used dried minced onions instead. Came out fine. We topped our soup with shredded Mexican cheese, sour cream and shredded tortilla strips. Thank you for a great recipe!!! I will be adding this to my arsenal of special dishes!!
Jessica Gavin says
Thanks for sharing your substitutions and toppings!
Russ Gladden says
I am on WW and do best when I have some great soup in the refrigerator. This is KILLER Tortilla Soup. I had some leftover bone-in roast chicken breasts that I shredded instead sautéing fresh ones, and added it at the end. I am not a fan of coriander so I left that out. Otherwise, I followed the recipe exactly. Delicious and so quick. I bet tomorrow it’s going to be even better. I tasted it before I added the chicken, and it’s delicious soup without the chicken too! WW SmartPoints = 2 per serving. Thank you Jessica Gavin! Oh, and DOUBLE THANK YOU for the metric measurements!! You’re the best.
Jessica Gavin says
Thanks for your feedback Russ and sharing the WW points!
Julie says
Wow! This was absolutely amazing. I’ve never left a review for a recipe before but this was so good and full of flavor that couldn’t help it. I don’t like spicy stuff so I left out the chipotle chili (also because I couldn’t find it in the store). I also forgot to get paprika so I used a mixture of seasonings instead and it still turned out amazing. The only thing that I would change next time and to try and make the chicken a little less chewy when it gets in the soup. But it was still amazing!
Jessica Gavin says
Thank you so much for your feedback Julie! Great way to substitute ingredients. I find the chipotle chili in a small can or jar in the latin aisle at the market.
Lisa says
How would you make this using an InstatPot?
Jessica Gavin says
Hi Lisa- I would saute the chicken breasts from 3 minutes on each side in the instant pot. Remove the chicken and then saute the onions, garlic, spices, chilis, tomato paste, bell pepper, corn as directed using the instant pot. Add in the chicken breast, tomatoes, chicken stock, oregano, tortilla strips, cover and cook on manual high-pressure setting for 10 minutes. Naturally, release for 15 minutes, then depressurize completely. Press saute and add the beans, cook until warmed through. Stir in the lime juice, cilantro and adjust seasoning. Let me know how it goes 🙂
Jason says
Made this for a big family dinner on Saturday and it was a hit! Left out some of the spicy stuff to appeal to the large crowd and it was still delish. I couldn’t wait to get back to the grocery store grocery to pick up the ingredients for a second batch. Thank you for sharing!
Jessica Gavin says
Thank you for your feedback Jason!
Camilla Davis says
I made this soup tonight and never expected it to be soo delicious. Literally one of my favorite soups that I have made ! I barely added some sauce from the chipolte peppers and skipped the Jalapeño and it was still quite spicy !
I will try more of your recipes ! Thanks so much !
Jessica Gavin says
Thank you so much for your feedback Camilla, you made my day. Happy cooking!
Lindsey says
How would you suggest doing this differently if I was doing it in a slow cooker?
Thanks
Jessica Gavin says
Hi Lindsay- If you want to make is super easy, you could add everything in except the lime and cilantro (add before serving), and cook for 3 1/2 to 4 hours on high setting, or 5 1/2 to 6 hours on low. To add more flavor, brown the outsides of the chicken and add into the crock pot. the saute all of the vegetables and peppers as directed in the instructions, and then add to the slow cooker.
Joseph says
My recipe is very similar to yours Jessica.
I add Hominy and I make a corn bread
mix slurry to thicken my soup. Gives
the soup a lil extra corn kick.
Jessica Gavin says
I love the addition of the hominy!
Nicole says
Best recipe ever! Made it today and everyonr loved it. Thank you so much for sharing
Jessica Gavin says
Thank you for your feedback Nicole, so happy to hear that the recipe was a crowd pleaser!
Michelle says
I made this soup tonight! It was delicious and filling on a cold, rainy evening. The depth of flavor and spices was delicious! Thank you so much! I’m already looking forward to tomorrow’s leftovers! xo
Jessica Gavin says
Thank you for your feedback Michelle! Sounds so perfect on a chilly night. The leftovers are going to be even better 🙂
Mike from Chili Pepper Madness says
I love that this amazing meal can be made so quickly. All those wonderful spices and peppers. Impossible to go wrong with such an outstanding dish.
Jessica Gavin says
I couldn’t agree more my friend!