Chicken Tortilla Soup

Name: Chicken Tortilla Soup with Fire-Roasted Tomatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 1 large onion, chopped; 1 poblano pepper, chopped; 1 red bell pepper, chopped; 2 garlic cloves, minced; 1 jalapeño, seeded and minced; 2 tsp cumin; 1 tsp chili powder; 1 can fire roasted diced tomatoes; 1 ½ lbs boneless skinless chicken breast; 1 can black beans, drained and rinsed; 3 cups chicken broth, warmed; 1 lime, quartered; 2 cups tortilla chips, crushed; 1 avocado, diced; ¼ cup cilantro leaves

This chicken tortilla soup combines fire-roasted tomatoes, poblano and bell peppers in a cumin-spiced broth with shredded chicken, delivering authentic Mexican flavor with a crunchy tortilla chip and fresh avocado finish.

🌍Mexican 🥗Gluten-Free 🏷️Chicken 🏷️Family-friendly 🏷️Poultry 🏷️Soup Suvie

🏷️

Total

55 min

Servings

4

Difficulty

Hard

Est. Cost

$29–$48

Ingredients

1 tbsp vegetable oil
1 large onion, chopped
1 poblano pepper, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 jalapeño, seeded and minced
2 tsp cumin
1 tsp chili powder
1 can fire roasted diced tomatoes
1 ½ lbs boneless skinless chicken breast
1 can black beans, drained and rinsed
3 cups chicken broth, warmed
1 lime, quartered
2 cups tortilla chips, crushed
1 avocado, diced
¼ cup cilantro leaves

16 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Heat 1 tbsp vegetable oil in a medium skillet over medium heat until shimmering. Add the onion, poblano, red bell pepper, and ½ tsp kosher salt. Saute until softened, about 5 minutes.
2
Add the garlic and jalapeño to the skillet, stirring to incorporate. Cook one minute. Add the cumin and chili powder and cook until fragrant, about 30 seconds.
3
Remove skillet from heat and add 1 can diced tomatoes, stirring and scraping the bottom of the pan.
4
Season chicken breasts all over with kosher salt and ground black pepper. Place in a Suvie pan. Add 1 can black beans, onion mixture, and 3 cups warm chicken broth. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
5
Suvie Cook Settings: Bottom Zone: Roast at 350°F for 40 minutes. Top Zone: None
6
Remove pan from Suvie. Transfer chicken breasts to a large bowl. Return pan with broth mixture to Suvie to keep warm. Once the chicken is cool enough to handle, finely shred.
7
Remove pan from Suvie and stir in shredded chicken. Season to taste with salt and pepper. Divide tortilla soup between bowls. Garnish each serving with avocado, tortilla chips, cilantro leaves, and a squeeze of fresh lime juice.

Was this recipe helpful?

Tips & Notes

Pro tips

Char the poblano and bell peppers lightly in a dry skillet before chopping to deepen their flavor and soften the skin for easier removal.
Shred chicken into bite-sized pieces while still warm for cleaner, more consistent texture throughout the soup.
Add lime juice at the end and let each diner adjust to taste—it brightens the soup and balances the spices.
Toast tortilla chips separately or use stale chips to prevent them from becoming soggy in the hot broth.

Substitutions

Fire-roasted diced tomatoes → fresh diced tomatoes + 1/2 tsp smoked paprika (adds smokiness but less intensity)
Poblano pepper → Anaheim pepper or additional red bell pepper (milder, slightly sweeter)
Vegetable oil → chicken fat or olive oil (neutral flavor substitutes)
Boneless skinless chicken breast → bone-in thighs (more flavorful, increases simmer time to 25-30 minutes)

Storage & make-ahead

Store in an airtight container in the refrigerator up to 3 days; freeze without toppings up to 3 months. Reheat gently on the stovetop, add fresh avocado and tortilla chips before serving.

Common Questions

Can I make this soup ahead of time?

Yes. Prepare the soup through simmering, cool, and refrigerate up to 3 days. Reheat gently on the stovetop. Add tortilla chips and avocado just before serving to maintain texture.

What can I substitute for poblano peppers?

Use Anaheim peppers or additional red bell peppers for milder heat, or add a second jalapeño for more spice. Poblanos provide a unique earthy flavor, but these alternatives work well.

How do I know when the chicken is fully cooked?

Simmer chicken for 15-20 minutes until it reaches an internal temperature of 165°F. It should shred easily with two forks when done.

Can I freeze this soup?

Yes, freeze the broth and shredded chicken in an airtight container up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Add fresh toppings after reheating.