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I shared this tortilla soup recently, and got a bunch of messages asking for the recipe, so I thought I would go ahead and share it here. Not to brag, but this tortilla soup is so dang good. Like even my kids that are pickier-eaters love this soup. It’s a little spicy, but not too crazy. And you can lighten up the spicy, by cutting out the jalapeño pepper and going light on the cayenne pepper.
This tortilla soup recipe takes under 30 minutes to make, with only about 5 of those as active cooking time. It’s so easy to throw together with pantry staples and is perfect for a busy week night. A perfect recipe to put in regular rotation for your family meal plan.
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I used to work in a Mexican restaurant during college and we served a tortilla soup that was really runny and disappointing. So I was always kind of meh, about it. Then I went to a conference in Dallas a little over a year ago and had some at this awesome restaurant there. Holy Cow. I never looked at Tortilla soup the same again. It was hearty with lots of yummy chunkiness in it. Chicken, beans, corn, jalapeño and onions, garnished with avocado(!) and sour cream, cheese and tortilla strips. Literal soup heaven.
So when I got home from Dallas, I set out on a mission to recreate this soup. I tried to find an exact match, but then I just kind of ended up combining a few different recipes and making it my own. Here’s what I came up with. It’s super easy, and a hit every time. If you want it to feel a little more like a meal, whip up some cornbread. They pair great together.
cutting board. latte bowls.
Hearty Tortilla Soup
Ingredients
- Ingredients:
- 2-3 TBS olive oil
- 1 onion
- 1 jalapeño pepper
- 3-4 garlic cloves
- 4 chicken bullion cubes & 4 cups of water or 4 cups of chicken broth.
- 2 cans diced tomatoes
- 1 can of black beans
- 1 rotisserie chicken shredded
- 1 can of corn (or 2 cups frozen corn)
- 1 TBS lime juice
- 1 TBS chili powder
- 2 ½ tsp. cumin
- 2 tsp. of salt (or to taste)
- 1 tsp. black pepper
- 1 tsp paprika
- ¼ tsp. cayenne pepper (or ½ tsp if you like it spicier)
- handful of cilantro
- Garnish:
- avocado
- cheese
- sour cream
- tortilla strips
Directions
- Heat olive oil over medium heat. Add onion and jalapeño pepper, and sauté until onions are browned. Mince garlic and add to pot, sauté 2-3 minutes.
- Add shredded chicken, broth, water, tomatoes, black beans, corn, lime juice, chili powder, cumin, salt, pepper, paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Chop up cilantro and add to the soup. Simmer for another 5 minutes.
- Garnish with avocado, cheese, tortilla strips and sour cream. It’s ready to serve!
- Bon Apetite!
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Omg so delish, going to use this recipe ! Thanks <3
‘Share’ by August Harvest
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Thank you so much for taking the time to post this recipe! I’m sure it’s going to be just as delicious as your ice cream cake and I cannot wait to make it. I have a bunch of leftover chicken and I could not stomach another chicken BBQ slider so this recipe comes at a perfect time!
I just found your site recently. I too am petite and I love your style. I can’t wait to try this recipe. I watched the insta story of the ice cream birthday cake. It looked so good but I forgot to jot down the instructions. Would you mind sharing that one?
what size cans of tomatoes?
sorry I should have put that! 14.5 oz
Do you seed the jalapeño?
Looks great, I’m excited to make this! Fall is coming :D
You Need this! Chopping onion heaven!
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Sounds amazing, thanks for sharing!
Is this soup good made ahead of time and left in fridge? Or do you recommend serving it same day?
it’s so good as a leftover too! You can definitely make it ahead!