Chicken Tortilla Soup

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Delicious Chicken Tortilla Soup simmered in a spicy broth made with poblano pepper, ancho chilis and fresh tomatoes. This soup is filled with tons of shredded chicken and topped with crunchy tortilla strips and shredded cheese. It is a simple and tasty twist on chicken tortilla soup with plenty of room to add beans, corn, and even pico de gallo if you like!

Some of my favorite soups to make on a cold, wintery night are chicken noodle soup and chicken tortilla soup. Nothing is more comforting than a hot bowl of soup to warm you from the inside out. This soup recipe is filling and has a little kick thanks to the addition of the ancho chili pepper simmered in the broth. Top this soup with crunchy tortilla strips, (store bought or homemade) along with lots of cheese and avocados for a delicious meal that you’ll want to make again and again!

CHICKEN TORTILLA SOUP INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Chicken  – One pound boneless, skinless chicken breasts, (Can use leftover roasted chicken or rotisserie chicken) and skip a step 🙂

Onion  – one medium onion, diced

Red bell pepper – one medium red bell pepper can be substituted with orange or yellow bell pepper

Poblano Pepper – Can be substituted with jalapeno pepper

Ancho Chile – These are sold dried in packs on the seasoning aisle and will need to be softened in hot water before use. If you can’t find Ancho Chili in your area you can use jalapeno or chipotle pepper.

Tomatoes – fresh tomatoes, can be substituted with canned tomatoes

Garlic – 3 cloves or if you are like me, you can never have too much!

Chicken stock – can be substituted with vegetable broth

Spices & Seasoning – cumin, garlic powder, chili powder, onion powder, smoked paprika cayenne, and bay leaf

HOW TO MAKE CHICKEN TORTILLA SOUP

Follow these steps to make this recipe:

1. Prep the Ancho Chili: In boiling water and the ancho chili and cover for 10 minutes or until soft. Then remove the stem and the seeds. Dice the chili and set aside.
2. Saute the vegetables: In a Dutch oven or a large pot, add the olive oil over medium heat. Add the onions and saute for 5 minutes or until soft and translucent. Add the bell pepper, poblano and the ancho chili. Season with salt and pepper and cook for another two minutes.
3. Add the tomatoes and garlic: Add the garlic and tomatoes followed by cumin, smoked paprika, bay leaf, cayenne pepper, chili powder, garlic powder, and onion powder. Stir well to combine.
4. Add the chicken breast and stock: Add the chicken breasts and the stock and bring to a boil, then reduce and allow the soup to simmer for 25 minutes.
5. Shred the chicken: Remove the chicken from the soup and using two forks, shred it. Add the shredded chicken back to the pot along with the lime juice.
6. Garnish: Garnish the soup with cilantro and top with sliced avocado, shredded cheese, and tortilla strips.

CAN I MAKE THIS RECIPE IN A SLOW COOKER?

You most definitely can! This recipe is crockpot/slow cooker-friendly and ready. To slow-cook the chicken tortilla soup follow these directions:

1. Spray the slow cooker with a non-stick cooking spray.
2. Add all of the ingredients except the lime juice to the slow cooker.
3. Allow the soup to cook for 6 to 8 hours.
4. Remove the chicken and shred. Then add it back to the soup, add the lemon juice, and stir to combine. Garnish with chopped cilantro.
5. Top with sliced avocado, tortilla strips and shredded cheese.

PRO TIPS FOR MAKING THIS RECIPE

1. Homemade stock. A homemade chicken stock is a great way to add tons of flavor and body to this soup. Homemade stocks also freeze well, so you can make these ahead for your soup.
2. Roast the peppers. Roasting the poblano peppers and bell peppers is a great way to add a nice, roasted, and smoky flavor to this soup.
3. Use pre-cooked chicken. Use leftover rotisserie or roasted chicken and skip a few steps in this recipe. Shred the leftover chicken and add it to the soup at the end.
4. Add corn. Fresh or canned corn adds a hint of sweetness and balance to this soup.
5. Add dark meat – Don’t be afraid to add dark meat, it has just as much flavor and can be bought trimmed and without the skin if you are worried about the fat content.
6. Add beans: Black beans or pinto beans are also a great addition to the chicken tortilla soup, Toss in the beans along with the rest of the ingredients for a heartier soup with extra protein!

Did you make this recipe?

Great! Now let me know how you liked it. What is your all-time favorite soup? Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!

While I have you here… may I suggest a few for you to try next:

• The Best Roasted Pepper & Corn Chowder | How To Make Poblano Corn Chowder
• How To Make Broccoli Cheddar Soup
• MS. ANGIES GUMBO RECIPE – HOW TO MAKE GUMBO USING DRY ROUX

Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.

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