Chicken Tortilla Soup

Chicken Tortilla Soup

by Brava Chef Annie

Brava

Servings 4-5

Active Time:

~5 min

Total Time:

~1 hr

About this Recipe

Chicken Tortilla Soup is a popular dish at Mexican restaurants and it’s surprisingly simple to make at home. Pantry staples and shortcuts like rotisserie chicken give this soup a punch of flavor, which means it comes together in less than an hour. Serve with tortilla strips, avocado, shredded cheese, and any of your other favorite fixings.


Ingredients

  • For the Soup:
  • 2 cups chopped yellow onion (½-inch pieces) (about 1 medium onion)
  • 1 chopped poblano or jalapeño pepper, seeds removed (½-inch pieces)
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon oregano
  • 1 can (14.5-15 oz) fire roasted tomatoes
  • 1 can (4 oz) diced fire roasted mild green chiles
  • 2 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1½ cups shredded rotisserie chicken
  • 1 cup fresh or frozen corn kernels
  • Tortilla strips or crushed tortilla chips for topping
  • Optional Toppings:
  • Fresh lime juice
  • Fresh cilantro, chopped
  • Chopped green or red onion
  • Shredded cheese
  • Fresh avocado
  • Sour cream
  • Radish
  • Jalapeño

From Your Pantry

extra-virgin olive oil

kosher salt

Equipment

Brava Chef's Pan

blender or food processor

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Dinner
  • Kid Friendly
  • American
  • Californian
  • Chef's Pan
  • Chicken
  • Dairy Free
  • Fall
  • Mexican
  • Paleo
  • Recipes
  • Spring
  • Summer
  • Weekend
  • Weeknight
  • Winter
  • Year Round

  1. 1

    Cook onions, garlic, pepper, and tomato paste

    • Add onions, garlic, poblano pepper, tomato paste, 3 tablespoons of olive oil, and a generous pinch of kosher salt to Brava Chef’s Pan; stir well.
    • Slide Chef's Pan, uncovered, into top shelf. Press green button to begin cooking.
    • Note: You will remove Chef’s Pan after 12 minutes.

  2. 2

    Blend soup base in blender

    • Once Brava notifies you, carefully remove Chef’s Pan.
    • Press the green button to begin preheating the Brava to 350°F.
    • While Brava preheats, add chili powder, cumin, and oregano to onion mixture; stir well. Let sit in the hot Chef’s Pan for 1-2 minutes to bring out stronger spice flavor.
    • Carefully transfer all Chef’s Pan ingredients to blender with fire roasted tomatoes, fire roasted green chiles, chicken broth, and few generous pinches of kosher salt.
    • Blend until smooth. Season to taste with more salt as needed.

  3. 3

    Add remaining ingredients and finish cooking

    • Transfer soup to Chef’s Pan.
    • Add shredded chicken, black beans, and corn to soup; stir well.
    • Once Brava notifies you, slide Chef’s Pan, covered, into top shelf. Press green button to finish cooking.

  4. 4

    Finish & Serve

    • When your food is done, carefully remove Chef’s Pan.
    • Remove Chef’s Pan lid, ladle soup into bowls, and top with tortilla strips and other desired toppings.