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 in a cumin-spiced broth. It's a one-pot meal that comes together easily and becomes deeply flavorful when simmered together, finished with crunchy tortilla chips, fresh avocado, and lime.

🌍Mexican 🏷️Chicken 🏷️Family-friendly 🏷️Poultry 🏷️Soup 🏷️Tortilla

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

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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. Set to 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 lightly in the hot oil before adding other ingredients to deepen their flavor and add subtle smokiness.
Don't skip the cumin and chili powder bloom—let them toast in the oil for 30 seconds after the garlic to build aromatic depth.
Cook the chicken breasts gently in the broth; aggressive boiling can dry them out. Once cooked through, let them cool slightly before shredding.
Add lime juice and salt at the very end to taste; acidity and seasoning brighten the soup and are best adjusted just before serving.

Substitutions

Fire-roasted diced tomatoes → fresh diced tomatoes or tomato sauce (canned fire-roasted add smoky depth, but fresh works if that's what you have)
Cumin → ground coriander (1.5 tsp for a different but complementary warmth)
Jalapeño → serrano pepper (more heat) or omit entirely (less spice)

Storage & make-ahead

Store cooled soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months (thaw overnight before reheating). Reheat on the stovetop over medium heat; keep tortilla chips separate until serving to maintain crunch.

Common Questions

Can I make chicken tortilla soup ahead of time?

Yes. Prepare the soup without toppings up to 2 days ahead; reheat gently on the stovetop. Add tortilla chips, avocado, and lime just before serving for crunch and freshness.

What can I use instead of poblano peppers?

Substitute with Anaheim peppers, pasilla peppers, or additional bell peppers. Poblanos add mild heat; adjust jalapeño amount if using milder peppers.

How do I know when the chicken is fully cooked?

Simmer chicken breasts for 15-20 minutes until internal temperature reaches 165°F. Shred with two forks once cool enough to handle; it should pull apart easily.

Can I use rotisserie chicken instead?

Yes. Use about 3 cups shredded rotisserie chicken and skip the simmering step; add it near the end to heat through. This cuts cooking time significantly.

What's the best way to store leftovers?

Store soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally. Keep toppings separate until serving.