Authentic Chicken Tortilla Soup
This soup features seasoned Mexican shredded chicken, beans, jalapenos, fresh herbs, smoky tomato broth, and a hint of lime making it the perfect soup on a chilly day.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Category: soup, mexican, comfort food
- Method: stove top
- Cuisine: soup, mexican, comfort food
Ingredients
Soup
- 2 Tablespoons Olive oil
- 1 medium yellow onion, minced
- 1 jalapeno, seeded, ribs removed and minced
- 8 cups chicken stock
- 1 15-ounce can of whole tomatoes (hand-crushed) or diced tomatoes
- 2 15-ounce cans of black beans, drained and rinsed
- 2 Tablespoons Chupacabra Fajita Seasoning, divided
- Juice of 1 lime
- 1 1/2 teaspoons smoked chipotle powder
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1/4 cup chopped cilantro plus extra for serving
- 4 ounces tomato paste
Toppings
- Tortilla Strips
- Crema
- Sliced Radishes
- Cotija cheese
- Sliced Radishes
Instructions
- In a large, heavy-bottomed pot (like this Emile Henry 6qrt Dutch Oven) over medium heat, add the oil. Once the oil is heated up, add in the onion and jalapeno and sauté until the onions are translucent and the peppers have softened.
- Pour in the stock, beans, crushed tomatoes, cilantro, half of the fajita seasoning, the smoked chipotle powder, and lime juice, and stir. Add in the chicken pushing them into the mixture.
- Bring to a boil and then reduce to a simmer for 30-35 minutes or until the chicken is fully cooked through.
- Remove the chicken from the pot and place it in a bowl. With an electric mixer (or 2 forks), shred the chicken. Add the chicken back to the pot along with the rest of the seasoning and tomato paste. Mix and cook for another 5 minutes.
- To serve, ladle some soup into a bowl and top with Mexican Crema, more cilantro, and tortilla strips.
- Store leftovers in an air tight container in the fridge.