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Chicken Tortilla Soup

5 from 1 vote
Topped with grated cheese and a few crushed tortilla chips, this flavorful soup is a favorite in our house. The recipe fills my 6-quart Dutch oven to the rim. It's delicious leftover, freezes well, and is a great choice when taking a meal to a friend. If preferred, however, the recipe can easily be cut in half.
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Ingredients
 

  • 4 cups (or one 32-ounce carton) chicken broth
  • 2 cups water
  • 2½ pounds boneless, skinless chicken breast halves
  • ½ teaspoon ground pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 medium onion, diced (yellow or red)
  • 5 cloves garlic, minced (optional)
  • 1 tablespoon chili powder (I use a lightly rounded tablespoon)
  • 1 (16-ounce) jar chunky salsa
  • 2 (14.5-ounce) cans diced tomatoes, with juices (or one 28-ounce can)
  • 1 (14.5-ounce) can tomato sauce
  • 1 (15-ounce) can whole kernel corn, drained, or 2 cups frozen corn
  • 2 (16-ounce) cans black beans, drained and rinsed
  • Kosher salt and freshly ground pepper
  • Optional garnishes: crushed tortilla chips; sour cream; shredded cheddar, Mexican blend, or Manchego cheese; chopped avocado; lime slices; chopped cilantro; thinly sliced or minced jalapeños; and/or red pepper flakes

Instructions

  1. Before you start: This recipe is a great for those who like to prep-ahead (and the flavor improves with time). It can also be prepared over two days. I often simmer and shred the chicken one day, letting the shredded chicken steep in the broth overnight. Finishing the soup is then a simple matter of dumping the remaining ingredients into the pot and simmering.
  2. In a large pot set over medium-high heat, combine the broth, water, chicken, pepper, and garlic powder. Bring to a boil, and then reduce the heat and simmer, skimming the surface as needed, until the chicken is just cooked through. (Helpful hint: The chicken will be partially cooked before the pot even comes to a boil. The process from the time the burner is turned on takes about 20-25 minutes, depending on size of chicken breasts.) Remove the chicken to a plate. When cool enough to handle, shred it and return to the broth. Make-ahead tip: At this point, you may cover and refrigerate overnight.
  3. In a large (at least 6-quart but 8+ is better) stock pot set over medium heat, sauté the onion in the olive oil until lightly golden, 3-4 minutes. Add the garlic and chili powder and sauté 30-60 seconds more, until fragrant.
  4. Stir in the salsa, diced tomatoes with juices, tomato sauce, corn, black beans, shredded chicken, and broth. Helpful hint: I like to swish about a half cup of water among the salsa and tomato cans/jars to get everything out and add that to the pot too.
  5. Bring the soup to a boil, and then reduce heat and simmer, uncovered, for as little as 20 minutes or up to 2 hours, stirring occasionally. Choose your timing based on whether you'd like to reduce and thicken the mixture or keep it brothier. I usually aim for an hour but have gone to either end of this range. Add salt and pepper to taste. (Depending on type of broth, salsa, etc. used, I typically add about ¾ teaspoon salt along with several turns of the pepper mill.)
  6. Garnish as desired and enjoy!
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