Best Chicken Tortilla Soup
Recipe type: Soup
Cuisine: Mexican
Cook time: 
Total time: 
A chicken Tortilla Soup that will make you want to cozy up in front of the TV watching some classics!
  • 1 lb chicken breast
  • ¼ tsp each cumin powder, cayenne pepper, salt and pepper
  • 1 medium yellow onion, chopped
  • 1 green bell pepper (roasted on stove and chopped)
  • 4 tomatillos, husk removed and chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp cumin powder
  • ½ tsp cayenne pepper
  • 1 15 oz can diced tomatoes in jalapenos (OR diced tomatoes in chilli, OR just diced tomatoes if you can't find the other two AND ½ of a jalapeno pepper deseeded and chopped)
  • 5 cups chicken stock
  • 1 15 oz can black beans
  • Juice of 1 lime
  • 2-3 corn tortillas
  • cheese (optional)
  • coriander leaves for garnish
  1. Sprinkle chicken breast with cumin, cayenne, salt and pepper and rub evenly.
  2. In a saucepan with high sides, add about a tbsp of oil and cook the chicken on high flame until brown on both sides. Remove to a clean plate. *The chicken doesn't need to be fully cooked right now.*
  3. To roast the green bell pepper, simply place it directly on the burner with the flame on. Rotate the bell pepper until the skin is charred and you get black spots around it. Remove from burner. Let cool for a few minutes, then chop.
  4. In the same saucepan in which you seared the chicken, throw in chopped onion, bell pepper and chopped tomatillo. Sautee the vegetables until soft, about 2-3 minutes on medium heat.
  5. Next, add garlic, stir, then add in cumin and cayenne pepper.
  6. Stir the vegetables really well until they're coated in the spices.
  7. Next, tip in the can of diced tomatoes in jalapeno along with the chicken stock and black beans.
  8. Squeeze the juice from one lime and let the soup come to a boil.
  9. Once the soup is bubbling, immerse the half-cooked chicken breast into the soup and turn the flame to medium-low and let it simmer for 20-25 minutes.
  10. Remove the chicken from the soup to a clean plate and shred it thinly.
  11. To thicken the soup, ladle half the soup into a blender and puree until smooth.
  12. Pour this back into the soup along with the shredded chicken and let the soup simmer for about 5 minutes.
  13. To make the tortilla strips, cut corn tortilla length wise.
  14. Next, heat up a few tablespoons of oil in a pan for frying. Add in your tortilla strips and fry them until they are golden brown and crispy. Remove them to a kitchen towel.
  15. To assemble, ladle the soup into a bowl, add shredded cheese, crushed tortilla strips, and a few cilantro leaves. Serve warm and become a couch potato!
  16. This easily serves 6-7 people!
Recipe by Rookie With A Cookie at