Active Time
25 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8 to 10

Everyone in Texas has a particular version of tortilla soup. This rendition uses smoked chicken to add extra depth of flavor. You won’t be able to resist the spicy broth, which is made of tender chicken, black beans, corn, fire-roasted diced tomatoes, jalapeño pepper, and chiles. However, we should note here that the spice blend consists of New Mexico chile powder and ground cumin. New Mexico chile powder is a single-chile powder made from grinding dried New Mexico chiles and should not be confused with chili powder, which is a seasoning blend. All the ingredients combine effortlessly into one pot to make this warm and hearty soup. To save time, use suggested store-bought rotisserie chicken. This no-fuss soup comes together so quickly, you’ll want to whip up large batches to freeze for later. The crunchy tortilla strips on top are an added bonus here, but you can also these recommended toppings: fresh cilantro, avocado slices, lime slices, or crumbled queso fresco. A fast family-favorite, you’ll want to keep this recipe on hand for chilly months. 

How to Make It

Step 1

Sauté onion and jalapeño pepper in hot oil in a Dutch oven over medium-high 5 to 6 minutes. Add garlic, and sauté 1 to 2 minutes.

Step 2

Stir in broth and next 8 ingredients. Bring to a boil; reduce heat, and simmer 40 minutes.

Step 3

Remove from heat, and stir in chicken. Let stand 10 minutes before serving. Serve with desired toppings.

Chef's Notes

3 to 4 ears fresh corn may be substituted for canned corn. Remove husks, and cut kernels from cobs.