Chicken Tortilla Soup (or Turkey Tortilla Soup)

Chicken Tortilla Soup


  • 2 tablespoon olive oil
  • 1 large onion or two small, finely diced
  • 2 jalapenos, seeded and minced, preferably roasted first
  • 1 bell pepper, diced (any color or a mix is fine)
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 to 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon salt (add to taste)
  • 1/4 teaspoon pepper
  • 32 ounces Chicken Stock (about 4 cups) plus up to an additional two cups of broth or water
  • 1 can (10 ounces) Rotel
  • 2 cans (15 ounces) black beans, rinsed & drained
  • 1 can of corn (14 ounces) drained or 1 1/2 cups frozen
  • 58 corn tortillas, cut into thin strips (3 for the soup & the rest for fried for garnish, so keep them separate)
  • 2 1/2 cups cooked & shredded chicken (see note)
  • 2 limes, one juiced for soup, the other sliced for garnish
  • Garnishes of your choice: avocado, red onion, cilantro, sour cream, cheese and the limes & tortillas reserved from the soup
  • a little oil to fry the tortilla strips for the garnish


Heat olive oil in a pot over medium-high heat. Add onions, bell pepper, and minced jalapeno. Cook until softened, then add garlic and cook for a minute until fragrant. Add tomato paste and spices. Cook, stirring, for a minute or two until tomato paste loses its bright red color.

Pour in the 4 cups of chicken stock (reserve the 2 cups additional soup or water until the soup is nearly finished and add it to adjust the thickness to your liking.) Add the Rotel, beans, and corn. Add the three thinly sliced tortillas and chicken. Gently stir, bring to a boil, cover and reduce heat to maintain a simmer. Simmer for about 25 to 30 minutes, adjusting heat if necessary.

When finished add the juice from the lime. Check seasonings for flavor and add more of any spices as desired. Add in additional broth or a little water if desired.

While the soup is cooking, heat a little oil in a small pan and fry the tortilla strips until crispy, working in batches. Stir them around a bit as they fry so they’ll be a lovely tangle for the garnish. Place on a paper towel to drain, sprinkle with salt while still warm and set aside for the garnish.

Ladle into soup into bowls, then top with fried tortillas and garnishes of your choice. Serve with lime wedges.

Note: any chicken or turkey will do for this soup, leftover is fine. If you don’t have cooked chicken, drizzle the breasts with a little olive oil, sprinkle with salt and pepper and bake in a 375-degree oven until done, about 20 to 25 minutes.

Slow Cooker:

Add all ingredients, except for the lime and the garnishes, to the crockpot in the order listed. There’s no need to precook chicken, just add to the bottom if raw, but if using already cooked chicken, add it to the top. There’s no need to saute any of the vegetables, either. Cover and cook on high for two to three hours or low for four to six.

When ready to eat, stir the ingredients together, and if you’ve cooked your chicken in the crockpot, remove, shred, and add back in. Add the additional stock or water if desired, and the lime juice, taste and adjust seasoning and garnish as desired.

Keywords: Avocado, Bargain Meal of the Week, Beans, Bell Peppers, Beans, Black Beans, Chicken, Chicken Breast, Corn, leftover Chicken, leftover turkey, Lime, Mexican or Southwestern, Rotel, Slow Cooker, Soup, Tomatoes, tortilla chips, tortillas, Turkey

%d bloggers like this: