Chicken Tortilla Soup




Yield 8 serving

An easy adaptation of classic chicken tortilla soup. A broth flavored with fire roasted tomatoes, dried chiles and black beans. Perfect with shredded cheese, tortilla chips, and fresh cilantro.


garnishes (optional)


  1. Remove the seeds and stems from the dried chilis. Toast in a warm skillet till fragrant. Add 1/2 C water to rehydrate. Let simmer for 5 minutes. Pour contents into blender. 
  2. Add 2 cans of fire roasted tomatoes to the blender as well, and pulse till smooth. 
  3. In a large- heavy bottomed pot, sauté onions and garlic in oil till translucent. Season onions and garlic with cumin, chili powder, paprika, oregano, garlic powder, onion powder, and salt + pepper. Stir till the onions and garlic are coated.
  4. Add the mixture from the blender (the chiles and tomatoes) to the pot with the onions, garlic, and spices. Bring to a simmer. 
  5. Stir in the Chicken broth. Cover and let simmer for 15 minutes or till soup begins to reduce.
  6. Add torn tortillas to thicken the soup. Let simmer for another 5 minutes. 
  7. Add black beans, diced chicken, corn (if using), and let simmer for at least 10 more minutes. 
  8. Serve with fresh cilantro, shredded cheese, avocado slices, and tortilla chips. 


To save some time, you can use diced rotisserie chicken or just season and bake a few chicken breast at 425 degrees for 20 minutes. 

Recipe by First and Full at