Southwest Chicken Tortilla Soup

Chicken tortilla soup in bowl with garnishes.

Southwest Chicken Tortilla Soup

Course: Soup

Cuisine: Mexican/Tex-Mex

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: Servings

Calories: 591kcal

Author: Nikole Berg

This homemade Southwest chicken tortilla soup recipe is full of tender chicken, crispy tortilla strips, and bold spices for a quick, family favorite meal.

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Ingredients

2 tablespoon oil
½ cup onion chopped
8 ounces chopped green chiles fresh jalapeños or poblano peppers can be subbed for more spice
2 cloves garlic finely chopped
1.5 lbs chicken breast, shredded or 3 cups rotisserie chicken
14 oz petite diced tomatoes drained
3 cups beef broth low sodium
3 cups chicken broth low sodium
2 cups tomato juice
2 teaspoon ground cumin
2 teaspoon ancho chile powder or chili powder
1 teaspoon salt or to taste
⅛ teaspoon pepper or to taste
4 teaspoon Worcestershire sauce
2 tablespoon bottle steak sauce such as A-1
15 oz can black beans drained and rinsed
1.5 cups corn canned, fresh, frozen

For the tortilla strips

10 corn tortillas or more; cut into strips and fried
¼ cup oil for frying

For the Toppings

shredded cheddar Monterey Jack, or Mexican blend cheese
lime wedges, chopped cilantro, sour cream, avocado
sour Cream

Instructions

In a large stock pot or dutch oven, heat the oil. Sauté onions, garlic, and green chile until softened, about 5 minutes.
If using raw chicken breasts: add them to the pot. Add beef broth, chicken broth, diced tomatoes, tomato juice, cumin, chili powder, salt, pepper, Worcestershire sauce, steak sauce. Reserve the beans and corn until you've shredded the chicken and added it back to the soup pot. Stir. Cover and simmer for about 20 minutes, or until cooked through. Remove from the pot, place on a plate, and shred with two forks. Add shredded chicken along with the beans and corn back to the pot. Simmer for another 10-15 minutes.
If using rotisserie chicken: add beef broth, chicken broth, diced tomatoes, tomato juice, cumin, chili powder, salt and black pepper, Worcestershire sauce, steak sauce, black beans, and corn. Stir to combine. Bring to a boil and reduce heat to medium or until simmering. Cook for about 45 minutes to develop the flavor. Add the shredded cooked rotisserie chicken and cook for 15-20 minutes more.
While the soup simmers, fry the tortillas:
Heat an inch of canola or vegetable oil in a heavy bottom skillet, such as a cast iron pan. When the oil is hot, add strips in one layer and cook until desired crispness. Instead of trying to flip the stips over, I submerge the strips slightly with the spatula. Drain on paper towels and salt immediately.

Notes

Make extra crunchy tortilla strips since they disappear quickly.
Layer your toppings strategically - hot soup, cheese, then cool toppings.
Corn chips like Fritos or tostada chips can be used instead of fried tortilla strips.
Store leftover soup in an airtight container in the refrigerator for up to four days. Keep the crispy tortilla strips separate so they stay crunchy. The soup actually improves as it sits and flavors develop overnight.
Reheat on the stovetop over medium-high heat or in the microwave. Add fresh toppings just before serving for the best texture and flavor.
For longer storage, freeze the soup without toppings for up to three months. Thaw overnight in the refrigerator before reheating. This family favorite reheats beautifully without losing its vibrant taste.

Nutrition