Oh, you absolutely HAVE to try my Southwestern Chicken Tortilla Soup! Seriously, when that chill hits the air, this is the soup I crave. It’s got this amazing warmth and a little kick that just screams cozy comfort, but with that vibrant Southwestern twist that makes it feel so special. I remember making this for the first time after a trip down south, and it totally captured that sunny, savory feeling. It’s become my go-to for weeknight dinners because it’s surprisingly quick but tastes like you’ve been slaving over it all day!
Why You’ll Love This Southwestern Chicken Tortilla Soup
Okay, so why should you make this soup ASAP? Well, let me tell you!
- It’s ridiculously easy – seriously, you can have it on the table in under an hour!
- The flavor is outta this world – that perfect mix of savory, a little smoky, and just a hint of spice.
- It’s the ultimate comfort food, warm and hearty enough to make you feel all cozy inside.
- Plus, it’s super versatile! You can totally tweak it to your liking.
Gather Your Ingredients for Southwestern Chicken Tortilla Soup
Alright, time to get everything ready! This soup comes together so nicely because the ingredients are pretty standard pantry staples, with just a few fresh bits to make it sing. Honestly, having everything prepped makes the whole cooking process a breeze. Trust me, you’ll want to have all your little bowls lined up before you even turn on the stove!
For the Soup Base:
- 1 tablespoon olive oil (just a little swirl to get things going!)
- 1 pound boneless, skinless chicken breasts (you can totally use thighs if you want!)
- 1 medium onion, chopped (yellow or white works great)
- 2 cloves garlic, minced (because garlic makes everything better, right?)
- 1 (15 ounce) can black beans, rinsed and drained (rinse them well, folks!)
- 1 (14.5 ounce) can diced tomatoes, undrained (we want all those juicy bits!)
- 1 (4 ounce) can diced green chilies, undrained (for that gentle Southwestern warmth)
- 4 cups chicken broth (low-sodium is good if you want to control the salt)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (this is optional, but I love a little heat!)
- Salt and freshly ground black pepper to taste (give it a good taste test!)
For Serving (The Fun Part!):
- 1 cup crushed tortilla chips (grab your faves!)
- 1/2 cup shredded Monterey Jack cheese (or cheddar, or a mix!)
- 1/4 cup chopped fresh cilantro (fresh herbs are a must!)
Step-by-Step Guide to Making Southwestern Chicken Tortilla Soup
Alright, let’s get this delicious soup into our bowls! Making this Southwestern Chicken Tortilla Soup is honestly pretty straightforward. You start with some good browning, build up some flavor with aromatics, add all the good stuff, let it bubble away, and then finish it off. It’s one of those recipes where you can totally multitask, too. While the soup’s simmering, you can chop your toppings or even just relax for a minute. It’s not complicated at all, and the payoff is HUGE – a bowl of pure comfort! For ideas on quick chicken meals, check out my recipe for Sheet Pan Chicken Fajitas!
Searing and Shredding the Chicken
First things first, let’s get that chicken ready. Heat up your olive oil in a big pot or Dutch oven over medium-high heat. Pop in those chicken breasts and let them get a nice golden-brown sear on both sides. This step is super important because it locks in all those yummy juices and adds a depth of flavor the soup really needs. Once they’re cooked through, carefully take them out and shred them using two forks. Easy peasy!
Building the Flavor Base
Now, into that same pot (don’t clean it out – all those browned bits are flavor gold!), toss in your chopped onion. Let it soften up for about five minutes, until it’s nice and translucent. Then, add your minced garlic. Give it a quick stir for just about a minute until you can really smell that amazing garlic aroma. Be careful not to burn it, though!
Simmering the Southwestern Chicken Tortilla Soup
Okay, here comes the magic part! Stir in the rinsed black beans, those juicy diced tomatoes (undrained, remember!), the diced green chilies, and that wonderful chicken broth. Now for the spices: chili powder, cumin, and if you like a little warmth, that cayenne pepper. Give it all a good stir, bring it up to a nice boil, then turn the heat down low to let it simmer gently for at least 15 minutes. This is where all those awesome flavors get to know each other and really meld together. You can even let it go a bit longer if you have the time – the longer it simmers, the deeper the flavor!
Want to see how we build flavor in other soups? Check out my Taco Soup for another easy, flavorful win!
Finishing Touches and Serving
Once that simmering time is up, it’s time to add your shredded chicken back into the pot. Give it a good stir and let it heat through for a couple of more minutes. Now’s your chance to taste it and add salt and pepper until it’s just perfect for you. Ladle that gorgeous soup into bowls, and then pile on those toppings! Crushed tortilla chips for crunch, a sprinkle of melty Monterey Jack cheese, and a scattering of fresh cilantro make this soup absolutely irresistible. It seriously looks and tastes like a million bucks!
Tips for the Best Southwestern Chicken Tortilla Soup
Alright, let’s talk about making this Southwestern Chicken Tortilla Soup absolutely *perfect* every single time. It’s already pretty easy, but a few little tricks and tips can take it from good to totally amazing. I’ve been making this for ages, and I’ve learned a thing or two about what makes it extra special. Think of it like adding a little personality! For more cozy chicken goodness, you should definitely check out my simple Chicken Soup recipe!
Ingredient Substitutions and Variations
Don’t be afraid to make this soup your own! If you want a vegetarian version, just skip the chicken and maybe add some extra beans or some diced sweet potato – they add a lovely sweetness. I’ve also used pinto beans or even kidney beans in a pinch, and they work just fine. And for spice lovers? A diced jalapeño minced up with the onions adds a fantastic fresh heat, or just add more cayenne if you’re feeling brave!
Make-Ahead and Storage
The best part? This soup tastes even better the next day! You can totally make the whole batch ahead of time and just reheat it gently on the stove. If you’re storing leftovers, pop them in an airtight container in the fridge for up to 3-4 days. When you reheat, you might need to add a splash more broth because it can thicken up. Just heat it through slowly and add your fresh toppings right before serving so they stay nice and crisp!
Frequently Asked Questions about Southwestern Chicken Tortilla Soup
Got questions about this yummy soup? I’ve got answers! It’s one of those recipes that people just fall in love with, and I get asked a lot about how to tweak it or what makes it so special. Don’t worry, no question is too silly! For more hearty soup ideas, check out my Crock Pot Crack Potato Soup – it’s another crowd-pleaser!
Can I make this soup vegetarian?
Absolutely! Just skip the chicken and add an extra can of beans or some diced sweet potato. It’s still super hearty and delicious!
How spicy is this Southwestern Chicken Tortilla Soup?
It has a nice gentle warmth from the chilies and a little kick from the optional cayenne. If you love it spicy, just add a bit more cayenne or a diced jalapeño when you sauté the onions!
What are the best toppings for tortilla soup?
Oh, the toppings are the best! Beyond the chips, cheese, and cilantro, try a dollop of sour cream or Greek yogurt, some sliced avocado, a squeeze of lime, or even some pickled red onions. So good!
Nutritional Information for Southwestern Chicken Tortilla Soup
Just so you know, all these numbers are estimates, ’cause cooking is a little bit of an art, right? Depending on the exact brands you use and how much you pile on those yummy toppings, your nutritional info might vary a smidge. But generally, a bowl of this delicious Southwestern Chicken Tortilla Soup will give you about 450 calories, 18g of fat, and a hearty 35g of protein. Pretty darn good for something so satisfying!
Share Your Southwestern Chicken Tortilla Soup Creations!
I really hope you give this Southwestern Chicken Tortilla Soup a try! Once you make it, I’d absolutely LOVE to hear what you think. Did you add a secret ingredient? Did your family devour it? Leave me a comment below and let me know how it turned out – your feedback truly makes my day! You can also tag me in your soup pics on social media. If you had any questions during the process that I didn’t cover, feel free to reach out via my contact page!
Print
Southwestern Chicken Tortilla Soup
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful chicken tortilla soup with a Southwestern flair.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1 cup crushed tortilla chips
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through. Remove chicken from pot and shred.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in black beans, diced tomatoes, diced green chilies, chicken broth, chili powder, cumin, and cayenne pepper (if using).
- Bring the soup to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- Return the shredded chicken to the pot. Season with salt and pepper to taste.
- Ladle soup into bowls. Top with crushed tortilla chips, shredded Monterey Jack cheese, and chopped cilantro.
Notes
- For a spicier soup, add an extra pinch of cayenne pepper or a diced jalapeño with the onions.
- You can substitute rotisserie chicken for the fresh chicken breasts for a quicker preparation.
- Serve with a dollop of sour cream or Greek yogurt if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Southwestern chicken tortilla soup, chicken soup, tortilla soup, Tex-Mex, easy soup recipe, quick soup