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, and tender shredded chicken simmered in cumin-spiced broth. The standout trait is its layered flavor from charred peppers and customizable toppings that let each bowl be finished to taste.

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

Total

55 min

Servings

4

Difficulty

Medium

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

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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. Roast at 350°F for 40 minutes.
5
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.
6
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.

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Tips & Notes

Pro tips

Char the poblano and bell peppers in a skillet before chopping to deepen flavor and add subtle smokiness to the broth.
Poach chicken breasts gently in the broth for even cooking and more flavorful meat—don't let it boil hard or it will dry out.
Toast the cumin and chili powder briefly in hot oil before adding other ingredients to bloom their spice flavors.
Assemble toppings at the table so tortilla chips stay crispy and avocado won't brown.

Substitutions

Fire-roasted diced tomatoes → regular diced canned tomatoes (loses slight smoky depth)
Vegetable oil → olive oil or neutral oil (no flavor change)
Poblano pepper → Anaheim or mild banana pepper (less earthy, slightly milder)
Boneless skinless chicken breast → chicken thighs (darker meat, more flavorful but fattier)

Storage & make-ahead

Store cooled soup in airtight containers for up to 3 days; reheat on stovetop over medium heat. Freeze broth and chicken separately for up to 2 months; thaw overnight and recombine before reheating.