Chicken Mexican-inspired Soup

Chicken Tortilla Soup

Please note: Unless specially stated, all recipes are meant to be consumed by humans, not dogs like Cheddar :)

I love chicken tortilla soup! This version has a bunch of hearty add-ins that makes every bite delicious.


Medium – 3/5 stars


6 bowls

Approx. time to make

1 hour


  • 1 large poblano chile pepper

  • 1 jalapeno, chopped

  • 15oz can diced tomatoes (preferably fire roasted)

  • 1 and 1/2 tablespoon olive oil

  • 1 medium white onion, chopped

  • 3 garlic cloves, chopped

  • 2 quarts (8 cups) chicken broth

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • Leftover cooked rotisserie chicken, chopped into pieces (we had between 3 and 4 cups)

  • 1/2 cup cilantro, chopped

  • 1 cup sweet corn

  • 15oz can black beans

  • For serving:
  • 1 large avocado, cubed or sliced

  • Shredded Monterrey jack or cotija cheese

  • 1 large lime

  • Crushed tortilla chips or tortilla strips

Inspired by a recipe from Rick Bayless’s Mexican Everyday Cookbook


  • Start by toasting your poblano. This works best over a flame or a grill, but I usually just toast the pepper in a dry pan over medium heat until it starts to get blistered. Click here for a great resource with more options. Once your pepper is toasted, remove the stem and seeds and chop it up into a few large chunks. Add the pieces into a blender or food processor with the diced tomatoes and their juice.
  • Heat olive oil in a pan over medium heat. Throw in the onion, garlic, and jalapeno and saute until the onions start to become clear. Remove the contents from the pan into the blender or food processor along with the pepper and tomatoes from the first step. Pulse until everything is combined and you get a smooth mixture.
  • Back on the stove, bring a soup pot to medium high heat and add the contents of the food processor into the pot. Stir until it’s reduced slightly and starting to resemble tomato paste, around 6 minutes. Stir in chicken broth, paprika, salt, pepper, and chopped rotisserie chicken. Bring to a simmer for about 15 minutes.
  • Add cilantro, sweet corn, and black beans into the soup and cook until heated through.
  • To serve the soup, crush up a few tortilla chips in a Ziploc bag. Ladle the soup into a bowl and top with avocado, cheese, and crushed chips. Squeeze juice of 1/4 of a lime into the bowl if desired. Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *