Chicken Tortilla Soup
A rich, deeply flavored chicken tortilla soup built layer by layer — toasted spices, dark beer, soft corn tortillas, and rotisserie chicken simmered into a broth that’s hearty without being heavy. Finished simply with lime, cilantro, and a swirl of crema.
Ingredient List
- 2 Tbsp butter
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1–2 jalapeños, chopped
- Salt and black pepper
- 4 cloves garlic, crushed and chopped
- 2 chipotle peppers in adobo, finely chopped
- 2 Tbsp masa harina
- 1½–2 tsp chili powder
- 2 tsp ground cumin
- 1 bottle dark Mexican beer (Negra Modelo)
- 2 quarts chicken stock
- Up to 1 cup water (as needed)
- 1 can pinto beans, drained
- 1 can black beans, drained
- 1 cup corn (frozen or canned)
- 1 can fire-roasted tomatoes
- 3 corn tortillas, cut into ~2-inch strips
- Meat from 1 rotisserie chicken, shredded
- 1 large handful fresh cilantro, chopped
- Juice of 2 limes
- Mexican crema (garnish)
- Extra fresh cilantro (garnish)
Instructions
- In a large pot over medium heat, melt butter. Add onion, bell pepper, and jalapeños. Season with salt and pepper and cook until soft and well-colored. (10-15 minutes)
- Add garlic and chopped chipotle peppers. Cook 5–10 minutes, stirring, until garlic is mellow and aromatic.
- Stir in masa harina, chili powder, and cumin. Cook 2–3 minutes to toast spices and build color.
- Deglaze with beer, scraping the bottom of the pot. Cook until alcohol cooks off slightly.
- Add chicken stock and a little water to loosen. Stir in beans, corn, and fire-roasted tomatoes. Bring to a boil.
- Reduce to a simmer and add tortilla strips. Simmer uncovered 30–60 minutes, stirring occasionally.
- Add shredded chicken and cilantro. Heat through.
- Remove from heat and stir in lime juice. Adjust seasoning as needed.
- Serve with a drizzle of Mexican crema and extra cilantro if desired.