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

Chicken tortilla soup is a deeply flavored Mexican broth packed with fire-roasted tomatoes, poblano and bell peppers, and tender shredded chicken, finished with crunchy tortilla chips, fresh avocado, and lime. It's a satisfying one-pot meal that delivers complex spice and texture in every bowl.

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

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. 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 over an open flame or under the broiler before chopping to deepen their flavor and make them easier to peel.
Shred the chicken while still warm using two forks or a hand mixer on low speed for fine, even strands that distribute throughout the broth.
Bloom the cumin and chili powder in hot oil for 30 seconds before adding other ingredients to intensify their spiced flavor.
Add lime juice and salt at the end of cooking to brighten the broth and balance the earthiness of the roasted peppers and tomatoes.

Substitutions

Vegetable oil → olive oil or avocado oil (neutral, higher smoke point)
Fire-roasted diced tomatoes → fresh tomatoes (roasted in oven at 425°F for 20 minutes, or regular canned diced tomatoes with 1 tsp smoked paprika added)
Boneless skinless chicken breast → bone-in chicken thighs (increases flavor; cook 5–10 minutes longer)

Storage & make-ahead

Store cooled soup in an airtight container in the refrigerator for up to 4 days; freeze the base (without toppings) for up to 3 months. Reheat gently on the stovetop, adding fresh avocado and tortilla chips just before serving.

Common Questions

Can I make chicken tortilla soup ahead of time?

Yes, prepare the soup base through simmering and store in an airtight container in the refrigerator for up to 4 days. Add tortilla chips and avocado just before serving to maintain crunch and freshness.

What can I use instead of poblano peppers?

Substitute poblano peppers with Anaheim peppers, pasilla peppers, or additional red bell peppers for a milder heat. Adjust jalapeño quantity if using milder peppers.

How do I know when the chicken is done cooking?

Cook chicken breasts until an instant-read thermometer reaches 165°F (74°C) at the thickest point, or until the meat shreds easily with a fork. Cooking time is typically 15–20 minutes in simmering broth.

Can I use canned chicken instead of fresh?

Yes, use 2–3 cans of shredded chicken (drained) instead of fresh breasts. Add canned chicken in the last 2–3 minutes of cooking to heat through without overcooking.

Is this recipe freezer-friendly?

Freeze the soup base (without tortilla chips and avocado) in airtight containers or freezer bags for up to 3 months. Thaw overnight and reheat gently on the stovetop.