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Chicken Tortilla Soup

Bowl of soup topped with sour cream, avocado and tortilla chips against a wood backdrop
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This flavourful, hearty and slightly spicy soup uses ingredients that are accessible and easy to keep on hand, making it a great last minute meal. It is a small recipe – it will feed 2-3 people. It can easily be scaled up for a larger crowd. 

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1-2 chipotle peppers in adobo sauce, minced* 
  • 1/2 lb chicken breast (about 1 large breast)**
  • 4 cups of chicken broth
  • 1 can of Rotel (diced tomatoes with chilis)***
  • 1 can of black beans****
  • 1/2 a red pepper, chopped

Toppings (optional)

  • Avocado
  • Sour Cream
  • Tortilla Chips
  • Lime juice

Instructions

  1. In a medium sized pot, heat olive oil over medium heat. Once hot, add the chicken breast to the pot, allowing it to brown on all sides
  2. Add the onion and sauté until soft and translucent. Add garlic, salt, chili powder, cumin and chipotle pepper and cook until fragrant, about 30 seconds. 
  3. Pour in chcicken broth and bring to a boil. Continue to simmer on medium-low heat, until chicken is cooked through – about 15 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit. 
  4. Remove chicken from pot and add Rotel tomatoes, black beans and red peppers. Continue to simmer for another 20 minutes. While the soup is simmering, shred chicken and set aside. 
  5. Return chicken to the pot and continue to simmer 5 minutes, or until ready to serve. 
  6. Scoop into bowls and top with a spritz of lime juice, chopped avocado, sour cream and crushed tortilla chips. 

Notes

*Chipotle peppers: These add a nice kick and smokiness. They aren’t required but definitely recommeded!

** Chicken: You can use frozen chicken breasts, just make sure to double the ook time. It should cook in about 30 minutes, but look for that internal temperature of 165 degrees Fahrenheit.

*** Rotel: I’ve often substituted this for half a 28oz can of diced tomatoes if I couldn’t get Rotel. If you have a can of diced chilies, you can add these along with the diced tomatoes. 

**** Black beans: You can also use fresh cooked black beans. I often cook dry black beans in my instant pot. If using cooked instead of canned, add about 1 1/4 cups (about 3/4 cup dry beans).

Find it online: https://lovetheunexpected.ca/2024/02/03/chicken-tortilla-soup/