Chicken Tortilla Soup

Season and Sear the Chicken
Start by seasoning your chicken breasts with cumin, chili powder, garlic powder, and salt. Heat a tablespoon of olive oil in a large pot over medium heat, and sear the chicken for about 5-7 minutes on each side until it’s golden brown and cooked through. Remove the chicken from the pot, and set it aside to cool slightly. Once cooled, shred the chicken using two forks.
Sauté the Veggies
In the same pot, add another tablespoon of olive oil and sauté the diced onion, green bell pepper, and red bell pepper over medium heat for 5-6 minutes until softened and fragrant. Add the minced garlic and cook for another minute until it becomes aromatic.
Build the Soup
Add the Rotel tomatoes and green chilies to the pot, stirring to combine with the sautéed vegetables. Pour in the chicken stock, hot water, and tomato paste, then bring the mixture to a simmer. Add the shredded chicken back into the pot, along with the black beans. Stir in the cornmeal or masa and let everything simmer gently for 20 minutes, allowing the flavors to meld together.
Add the Tortillas
Now, for the signature touch—tortilla strips. Add the cut tortilla strips to the pot and continue simmering for an additional 15 minutes. The tortillas will soften and thicken the soup slightly, giving it that signature creamy texture.
Taste and Adjust
Taste the soup, and adjust the seasoning if necessary. Add more salt, pepper, or chili powder depending on your preference.
Serve and Garnish
Ladle the hot soup into bowls, and let everyone choose their favorite toppings. Sour cream, diced red onion, avocado slices, pico de gallo or salsa, grated Monterey Jack cheese, and fresh cilantro all make wonderful options for garnish.
Slow Cooker Option:
For those who prefer a hands-off approach, this soup can be easily made in a slow cooker. Simply place the chicken breasts, olive oil, cumin, chili powder, garlic powder, salt, diced onion, bell peppers, garlic, tomatoes, chicken stock, tomato paste, black beans, and cornmeal or masa in your slow cooker. Set it on low for 6-7 hours or high for 3-4 hours. Shred the chicken after cooking, add the tortilla strips, and let it cook for another 20-30 minutes before serving with your favorite toppings.

Can You Make Chicken Tortilla Soup Ahead of Time?
This soup stores beautifully. After cooking, allow it to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. If you prefer to freeze the soup, divide it into smaller portions and freeze for up to 3 months. Simply let it thaw overnight in the fridge, then reheat on the stovetop or in the microwave when you’re ready to enjoy it again.

Conclusion:
Chicken Tortilla Soup is a wonderfully versatile dish that brings a burst of flavors to the table with every spoonful. The balance of smoky, spicy, and savory flavors paired with a choice of vibrant toppings makes this soup not only comforting but also interactive. Whether you’re preparing it for a cozy family dinner, meal prepping for the week ahead, or serving it at a gathering, this dish is sure to be a crowd-pleaser. So, the next time you’re looking for a hearty and flavorful soup, give this chicken tortilla soup a try—you’ll be delighted by its warmth, richness, and endless customization options. Enjoy every bowlful!