This Chicken Tortilla Soup combines shredded chicken with fire-roasted tomatoes, green chiles, and enchilada sauce for a rich, spiced broth that comes together in one pot. The layered flavors from jalapeños, garlic, and taco seasoning make it deeply satisfying without requiring hours of simmering.
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Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and bell peppers and sauté until softened, about 5-7 minutes.
Add the minced garlic and diced jalapenos, and cook for another minute until fragrant.
Stir in the taco seasoning packet and cook for 30 seconds.
Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
Add the fire-roasted tomatoes, enchilada sauce, diced green chiles, apple cider vinegar, tomato bouillon, chicken bouillon, chipotle powder, and cumin. Stir everything together to combine.
Carefully place the chicken breasts into the soup base, ensuring they are submerged. Add the bay leaves.
Bring the soup to a simmer, then reduce the heat to low, cover the pot, and let it cook for 40-45 minutes, or until the chicken is cooked through and tender.
Remove the cooked chicken from the pot and shred it using two forks. Remove and discard the bay leaves from the soup.
Return the shredded chicken to the pot.
Stir in the undrained can of corn and the can of pinto beans.
Allow the soup to simmer for another 5-10 minutes to heat everything through.
Ladle the soup into bowls and serve hot with your favorite toppings like cotija cheese, sour cream, cilantro, fresh jalapenos, and tortilla chips.
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, thinning with extra broth if needed.
Yes, rotisserie chicken is an excellent time-saver. Shred 2–3 cups of meat and add it near the end of cooking to prevent it from drying out.
Crispy tortilla strips, avocado slices, fresh cilantro, lime wedges, sour cream, shredded cheese, and diced red onion are traditional garnishes.
Yes, the soup keeps refrigerated for up to 4 days and freezes well for up to 3 months. Reheat gently on the stovetop, adding extra broth if needed.
Check your taco seasoning and enchilada sauce labels—most are gluten-free, but some brands contain gluten. Use certified gluten-free versions to ensure the soup is safe.
Remove jalapeño seeds for less heat, or add more jalapeños and green chiles for extra kick. Taste as you go and adjust before serving.
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