# Chicken Tortilla Soup

Ree Drummond's chicken tortilla soup is a fan-favorite family meal. This soup recipe is best served with lots of toppings like cheese, avocado, and sour cream.

- Servings: 8 servings
- Total time: 100 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 2 whole boneless, skinless chicken breasts
- 1 Tbsp. olive oil
- 1.5 tsp. cumin
- 1 tsp. chili powder
- 0.5 tsp. garlic powder
- 0.5 tsp. salt
- 1 Tbsp. olive oil
- 1 cup diced onion
- 0.25 cup diced green bell pepper
- 0.25 cup red bell pepper
- 3 cloves garlic, minced
- 1 (10-oz.) can Rotel tomatoes & green chilies
- 32 oz. low-sodium chicken stock
- 3 Tbsp. tomato paste
- 4 cups hot water
- 2 (15-oz.) cans black beans, drained
- 3 Tbsp. cornmeal or masa
- 5 whole whole corn tortillas, cut into uniform strips around 2 to 3 inches
- Sour cream, diced red onion, diced avocado, pico de gallo oralsa grated Monterey Jack cheese and/or cilantro

## Instructions

1. Preheat the oven to 375°F.
2. Mix cumin, chili pepper, garlic powder, and salt.
3. Drizzle 1 tablespoon olive oil on chicken breasts.
4. Sprinkle a small amount of the spice mix on both sides of the chicken breasts.
5. Set aside the rest of the spice mix.
6. Place chicken breasts on a baking sheet.
7. Bake for 20 to 25 minutes, or until chicken is done.
8. Use two forks to shred the chicken and set it aside.
9. Heat 1 tablespoon olive oil in a pot over medium-high heat.
10. Add onions, red pepper, green pepper, and minced garlic to the pot.
11. Stir and begin cooking the vegetables.
12. Add the rest of the spice mix and stir to combine.
13. Add the shredded chicken and stir.
14. Pour in Rotel, chicken stock, tomato paste, water, and black beans.
15. Bring the soup to a boil, then reduce heat to a simmer.
16. Simmer for 45 minutes, uncovered.
17. Mix cornmeal with a small amount of water.
18. Pour the cornmeal mixture into the soup.
19. Simmer for an additional 30 minutes.
20. Check seasonings, adding more if needed (chili powder for more spice, and ensure it's not undersalted).
21. Turn off heat and allow the soup to sit for 15 to 20 minutes before serving.
22. Five minutes before serving, gently stir in the tortilla strips.
23. Ladle the soup into bowls.
24. Top with sour cream, diced red onion, diced avocado, pico de gallo, grated cheese and/or cilantro.

## Equipment

- oven
- baking sheet
- pot
- forks
- bowls

## Tips

- You can use premade taco seasoning or your own combination of spices for the chicken.
- Leftover rotisserie chicken can be used instead of baking chicken breasts.
- If Rotel is not available, a can of diced tomatoes and a can of chopped green chilies can be substituted.
- Boiling water and chicken bouillon cubes can be used in place of low-sodium chicken broth.
- Soup tastes better if you turn off the pot and let it sit for a bit before serving.
- For crispy tortilla strips, you can quickly fry them in oil and add them as a topping.
- Do not skimp on the toppings as they are part of the full experience.

## Source

- Original video: https://www.thepioneerwoman.com/food-cooking/recipes/a11528/chicken-tortilla-soup/
- Recipe page: https://www.cliprecipe.com/recipe/a16d083a-a70c-435a-af13-77d601c3b500
- Extracted: 2026-01-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt