Another week, another Mexican recipe. Today we’re making the classic, Chicken Tortilla Soup. This recipe is so good that it might even rival my other favorite Mexican recipe that we’ve made, the Old Time Texas Beef Chili. This recipe is definitely a keeper, and I hope you like it as much as I did. Let’s make it!

Hot Tip
You can use frozen corn, canned corn, or fresh corn off the cob. They're all great in this soup!



How much are we making?
Total Calories
The Soup
Chicken Breast
1 Pound
Vegetable Oil
2 Tablespoons
Adobo Seasoning
1/4 Teaspoon
Garlic Cloves
Dried Gaujillo Chile
Dried Ancho Chile
Chicken Bouillon Powder
4 Teaspoons
6 Cups
Roma (Plum) Tomatoes
2 Teaspoons
1.5 Teaspoons
Chopped Chipotles in Adobo
1 Teaspoon
1.5 Cups
Canned Black Beans (15oz)
To Taste
Toppings (Choose Your Own Adventure)
Tortilla Chips
Lime Juice
Shredded Cheese
Sour Cream
6  Items


  1. Make Chicken and Broth
    1. Get out a large pot and add 1 tablespoon of vegetable oil to it over a medium heat.
    2. Remove the stems and as many of the seeds from the dried chiles as you can and peel the garlic cloves. Removing seeds from a gaujillo chile Removing the seeds from a ancho chile Peeling garlic cloves
    3. Season the chicken well on both sides with the Adobo Seasoning. Seasoning chicken breast with adobo seasoning
    4. When the pot is hot add the chicken and sear it well on both sides 3-4 minutes per side. We want some browning on the chicken. Well browned chicken breast
    5. After the chicken is well browned add the water, dried chiles, 2 garlic cloves, and the chicken bouillon powder to the pot. Adding the water to the chicken, garlic, and dried chiles. Adding chicken bouillon powder to pot
    6. Bring the pot to a boil and turn it down to a good simmer. Let the chicken simmer for 30 minutes. The pot that has been brought to a boil
    7. After the 30 minutes is up, take the pot off heat and remove the chicken to plate or cutting board and allow it cool. Removing the chicken to a cutting board. The finished chicken broth
    8. Once the chicken is cooled off, you can shred it with a fork or with your hands and set it aside. Shredded chicken
  2. Prepare Charred Tomato Sauce
    1. Put a medium to large sized skillet over medium heat. Add the remaining 1 tablespoon of vegetable oil to it.
    2. Cut the onion in half. Cutting onion in half
    3. When the oil is hot, add the tomatoes, onion halves, and the remaining 3 cloves of garlic to the pan. Tomatoes, onion, and garlic added to hot pan
    4. Cook the garlic is well browned all over then remove it from the pan to a blender. Continue cooking the onions and tomatoes until very well browned. Even a little black char is fine. Remove them to a blender as well when done. Removing well browned garlic to a blender A well browned onion half A well charred tomato being removed to a blender
    5. Add the chiles that were boiled with the chicken to the blender with as much of the broth that we made earlier as you can fit in the blender. Adding boiled chile to blender Adding broth to the blender
    6. Now blend this mixture to be as smooth as you can. The mixture being blended up
    7. Add the blended mixture back to the pan we simmered our chicken in. Put this pot back over a medium heat. Adding the blended mixture to the pot.
    8. Add the chopped chipotles, cumin, oregano, black beans, corn, and the shredded chicken to the pot. Adding chipotles to pot Adding cumin to pot Adding oregano to pot Add black beans to pot Adding corn to pot
    9. Bring this to a boil and turn it down to a simmer. Simmer for 15 minutes.
    10. After the 15 minutes is up, remove from the heat and taste for seasoning. Add some salt a little at a time if you think it’s bland. Now dish it out and top it with as many of the toppings you like. I highly suggest at least using the tortilla chips(it’s in the name), cilantro, and lime juice. Enjoy! The finished soup