Chicken Tortilla Soup

Chicken Tortilla Soup

by Brava Chef Annie

Created by 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.


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
  • 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.