Quick Chicken Tortilla Soup

You guys, this is one of the best chicken tortilla soup recipes I have ever found! It tastes just like the one at Chili’s which I love and it is so easy to whip up. I find that a lot of soup recipes can be a little thin and lack substance so I’ve always liked heartier soups that have some bite to them. The consistency of this soup is so thick and creamy, but it’s made that way with corn flour instead of cream or half and half. This was so smoky and delicious, and since it’s a soup I got to use my Dutch oven. I love any excuse to use my Dutch oven! It is definitely my favorite cooking vessel to use out of all the ones I own. Cooking nerd alert! I got mine at HEB during a Black Friday sale about 3 years ago, but this one is very comparable.

Because this soup is so thick and delicious, I would strongly recommend rinsing your bowls and utensils thoroughly and quickly. It is nigh on impossible to wash off once it dries. I’m guessing it’s the corn flour, but whatever causes it, it’s basically glue and you will be cursing it as you scrub it off. But then you’ll have another bowl, and the scrubbing will all be worth it.

I found this recipe over at Gimme Some Oven, and I just had to share it with all of you! It is just so dang delicious. You can read about how and why this soup got created and find the original recipe here.

Chicken Tortilla Soup

  • 2 tbsp vegetable oil
  • 1 cup diced white onion (about 1 small white onion)
  • 2 cloves garlic, minced
  • 1/2 cup corn flour
  • 3 cups chicken broth, (or 3 cups boiling water with 3 tsp chicken broth granules)
  • 2 cups cooked, shredded chicken (or 2 cooked chicken breasts)
  • 1 1/4 cups (or 1 10-ounce can) red enchilada sauce
  • 1 (14 oz) can black beans, rinsed and drained
  • 1 (14 oz) can diced tomatoes, with juices
  • 1 (4 oz) can chopped green chiles
  • 1/2 tsp ground cumin
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1 tsp salt

It would have been easier and faster if I had used roasted chicken, but I cooked my own chicken in a skillet. I heated a large skillet over medium-high heat. Meanwhile, I pounded the chicken breasts and seasoned them with cumin, chili powder, paprika, salt, and pepper. Then I cooked each breast for 4-5 minutes per side, getting a nice sear on the outside before lowering the heat and continuing to cook until done. After the chicken cools, shred it and set aside.

Heat the oil in a large pot (or dutch oven) over medium-high heat. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant. Stir in the corn flour and cook for an additional minute.

Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.


Serve the soup warm with desired toppings. I crumbled up blue corn tortilla chips on top. Enjoy!



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