Chicken Tortilla Soup is a warming Mexican-style broth loaded with fire-roasted tomatoes, poblano and bell peppers, and tender shredded chicken. The standout is its depth of flavor from toasted cumin and chili powder balanced with fresh lime and crunchy tortilla chip toppings.
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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.
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.
Remove skillet from heat and add 1 can diced tomatoes, stirring and scraping the bottom of the pan.
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. Bottom Zone: Roast at 350°F for 40 minutes. Top Zone: None.
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.
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.
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat; add toppings fresh.
Yes. Prepare and cool the soup completely, then refrigerate up to 4 days. Reheat gently on the stovetop. Add tortilla chips and avocado just before serving.
Substitute with Anaheim peppers, additional bell peppers, or mild green chiles if you prefer less heat. Poblanos add a subtle smoky flavor but are not essential.
Simmer for 12-15 minutes until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.
Yes. Shred about 2 cups of rotisserie chicken and add it in the final 2 minutes just to warm through; skip the initial simmering step.
Mild to medium heat. The jalapeño and chili powder provide warmth; remove jalapeño seeds for less heat, or omit it entirely for a milder version.
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