25 MIN CHICKEN TORTILLA SOUP (So Much Better When You Treat it Like CHILI) | Weeknighting


Chicken tortilla soup is one of my favorite cool weather comfort foods. This quick and easy recipe only takes about 30 minutes to make and uses a few simple, but effective hacks to create a more flavorful soup base that will taste 100% homemade. ☕Enjoy this content and want to show support? Consider buying me a “coffee” here: 📸INSTAGRAM: 🔪MY GEAR: APRON: BOOS BLOCK CUTTING BOARD: PLASTIC CUTTING BOARD: IMMERSION BLENDER: 6.75qt LE CREUSET DUTCH OVEN: MASAHIRO CHEF’S KNIADFE: Rice: 4OZ —- RECIPE —— ▪1 red onion, medium diced ▪1 poblano pepper, medium diced ▪4 lrg garlic cloves, chopped ▪35g or 2Tbsp olive oil ▪20g or 2 1/2Tbsp chili powder ▪5g or 1 3/4tsp paprika ▪5g or 1 3/4tsp ground cumin ▪2g or 2tsp dried oregano ▪1500g or 1.5liters chicken stock ▪790g or 1 28oz can diced tomato (fire-roasted if you can find it) ▪440g or 1 can kidney beans, not drained ▪440g or 1 can black beans, drained ▪Salt ▪Cooked whole chicken (i like to buy a rotisserie for ease, chicken drippings reserved) ▪2 pieces of canned chipotle peppers in adobo ▪150g or about 1c frozen corn Preheat large dutch oven or heavy bottomed pot over medium heat. Add olive oil. Add onions and poblanos. Cook for about 5 min until softened and lighting browned. Add garlic and allow to become fragrant, about 1min. Add in spices, stir and toast for about 30 seconds or until aromatic. Add chicken stock, diced tomatoes, beans, and a large pinch of salt and any drippings from your chicken. Stir and reduce to a low simmer for 10 min. Pick and chop ½ of chicken (into spoon size pieces). Scoop out about 2 cups or about 3 ladles worth of soup into a high sided container. Add 2 chilis in adobo into that container and blend with immersion blender. Add blended soup + chilis back into soup pot. Add corn and chopped chicken into the soup. Stir and continue to simmer on low for about 5 minutes. Taste and season with additional pinch of salt if needed RECOMMENDED GARNISHES ▪Ripe avocado, diced ▪Thick cut tortilla chips, broken ▪Cilantro, chopped ▪Shredded white cheddar cheese (prairie breeze is always a winner) ▪Sour cream #chickentortillasoup #weeknightrecipe #weeknighting || MUSIC || –––––––––––––––––––––––––– bensound.com ––––––––––––––––––––––––––––––––––––––––––bensound.com –––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links, I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! .





  1. Do I NEED to put the beans? I want a more smooth, creamier soup (Trying to replicate a soup a local restaurant makes that is amazing). How should I go about that? I don't even know where to start. This has the same flavor (close enough for me) but I do not want chunks to the point I don't feel it in my mouth like a tomato soup type of consistency. Do I just immersion blend it?

  2. I know you’re trying to keep this simple…but..if you want more or different flavor, use plenty of celery (celery really adds a lot to this soup..) and some carrots as well, coriander powder, more chicken, and no beans. I grew up in Tx, lived in several cities, had many different kinds of tortilla soup, none of them ever had beans. Nothing wrong with it, I’ve just never seen it. Also like to slice off just a couple inches off the bottom of a cilantro bunch, soak in cold water, then finely chop the whole thing and toss it in too. Ppl shouldn’t be afraid of cilantro stems, they’re tender and cook easily. Seems like many ppl just use tortillas as garnish, but really, this soup evolved as a “pauvre” type peasant soup to use up stale tortillas, so, to get the most tortilla flavor, try toasting or frying some good corn tortillas a little harder than you would for chips to get that added dimension of flavor, and add plenty while it’s simmering. Guacamole scoop is great on top..lots of garnishes and squeeze of like.. Soups to me are always better after a couple days of reheating and refrigerating..my sis and I say “it’s not soup until the next day..!” This is a soup that everyone has a favorite version of, and the exact spice and canned chipotle/enchilada sauce/hot sauce/canned chiles blend can be very elusive to duplicate.

  3. I like taking organic corn tortillas, slicing into strips, then pour a generous amount of oil in a skillet to shallow fry them extra brown. Drain on paper bags or towels. Adding these extra toasted or fried bits in the beginning also increases viscosity after they dissolve, and the extra toast gives you another layer of flavor, boosting the “tortilla” part of “chicken tortilla soup.” You can save some as well for garnish.

  4. I’m making this soup right now and my house smells AMAZING!
    I take the meat off the rotisserie chicken, then toss everything left (skin, bones, etc) into enough water to cover, boil then simmer it along with all the “garbage” veggie parts not going into the soup (onion & garlic skins, veggie ends, cilantro stalks, etc) while I’m cooking the soup veggies. I strain this through a colander and use it as the main liquid broth to really rev up that homemade aroma and flavor. 😋
    Thank you for your awesome channel! 🍲

  5. Made this a few weeks ago, and making it again tonight, absolutely delicious. I love that it's adaptable. Last time I used white kidney beans, because I didn't have red on hand, and tonight I'm using it with the two chicken breasts I have left over from a chicken I roasted on Friday night.

  6. Great recipe that I will of course be trying. Noticed you scraping the good stuff off the side of the pot with a spatula. Pro tip for getting ALL that delicious "pot side fond" into the soup: put a lid on for about 5 minutes and that will rehydrate the fond and you'll be able to get every bit of it scraped and stirred back into the soup.

  7. Not to be nitpicky but it's not traditional at all.. The way he builds his flavors was really good, but he missed the most important part.
    You need to toast the tortillas super crispy add a little of the soup broth like he did, and blend that all together it's literally the backbone of the soup..
    The entire broth taste like crispy tortillas.. Everything else he did was pretty solid.. But I wouldn't even call that tortilla soup..Just cuz you garnish and crumbles some on the soup doesn't mean it should be the title of the soup..

  8. Great recipe! I make it almost the same way, I only use canned everything:) and Instead of the store-bought chips I cut tortilla bread into strips, season with salt and pepper and olive oil, toast in the oven till they’re golden. I add the rest of the toppings and as you said, the texture is perfect!