Over the years I’ve made dozens of versions of this soup and this by far is the BEST Chicken Tortilla Soup! There are a few things I added to this batch which could have helped:
What makes this soup the best?
Kettle and Fire Bone Broth Chicken broth- you just need one carton (2 cups is in a small carton) – you can find it at your local grocery store – or order online – if you order online – you can use my code JennCooks for 20% off!
The other 2 items were the tomatoes. I used fire roasted diced tomatoes – and also found diced tomatoes with hatch chilies for the first time!
If you’ve never bought fire roasted tomatoes – it adds a smokey complexity to your dish – and is especiallu perfect for this soup.
The BEST Chicken Tortilla Soup!
- 2 4 oz. boneless, skinless chicken breasts
- 15 oz. black beans, canned rinsed
- 15 oz. fire roasted diced tomatoes Hunts brand
- 15 oz. diced tomatoes with hatch chilies Rotel Brand
- 2 cups Kettle and Fire chicken bone broth
- 3 tablespoons tomato paste
- 1/4 cup cilantro chopped
- 1/2 cup white onion diced
- 4 baby bell peppers diced
- 3 stalks celery diced
- 1 large carrot diced
- 1/2 cup green pepper diced
- 4 cloves garlic chopped
- 1 tablespoon olive oil
- 1.5 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 cup salsa
- Mix the seasonings in a bowl. Set aside. Preheat oven to 350. Season 2 boneless skinless chicken breasts with about a teasopoon of the seasoning.Bake without turning for 25 mintes. Let cool.Meanwhile, chop all the vegetables and drain the black beans.I pureed the diced tomatoes and salsa so it's smooth – that's optional.In a large pot, add 1 tablespoon olive oil. Let heat for a minute. Add the vegetables and saute for 5 minutes. Add the rest of the seasonings, stir and cook another 2 minutes. Add the tomato paste, cook for 2 more minutes.Add the drained black beans, cooked and diced chicken, pureed tomatoes and chicken broth.Bring to a boil, reduce heat to low – simmer for 40 minutes.To serve, I crush a few tortilla chips on top, added avocado and cheese.
Shortcuts for this recipe
I chose to bake the chicken breasts – but for a shortcut you could buy pre-cooked chicken strips, or use the meat off a rotissirie chicken. Or if you are making chicken breasts for another recipe – make a few more for this recipe.
Don’t like chopping vegetables? You could definitely use a food processor and pulse a few times to dice these vegetables. I personally love dicing, chopping vegetables – so don’t mind spending the extra time to do that!
Can you freeze leftovers?
You bet! You can either use SOUP CUBES – look on Amazon and freeze in portions, or take a ziploc bag, add 2 cups per bag and freeze flat.
To reheat, defrost in the fridge overnight, or defrost in the microwave and heat, or defrost in the microwave and heat in a small pan.
What toppings can I add?
Since this soup is super healthy (and low in WW points) here are some great additions:
Avcado, diced red onion, shredded cheese, sour cream, pickled jalapenos, lime wedges, crushed tortilla chips.
Tag me on Instagram @jenncooks if you make this! I would love to see it!