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Fall Chicken Tortilla Soup

This chicken tortilla soup features tender shredded chicken simmered in a smoky broth infused with roasted peppers and butternut squash. The soup has a smooth, velvety texture with a hint of sweetness and spice, topped with crispy tortilla strips for contrast. It showcases vibrant fall flavors and comforting warmth in every bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Soup
Cuisine: Fall, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken breasts or thighs: Lean protein that stays tender
  • Olive oil: For sautéing
  • Onion: Forms the savory base
  • Garlic: Adds warmth and depth
  • Bell peppers: Add color and mild sweetness
  • Canned diced tomatoes: Create the soup base
  • Tomato paste: Adds richness
  • Chicken broth: Forms the flavorful liquid
  • Ground cumin: Adds warmth and earthiness
  • Chili powder: Brings gentle heat
  • Smoked paprika: Adds subtle smokiness
  • Corn kernels: Add sweetness and texture
  • Black beans: Make the soup heartier
  • Salt: Enhances all flavors
  • Black pepper: Adds mild heat
  • Lime juice: Bright finishing note

Equipment

  • Large pot or Dutch oven: For simmering the soup
  • Cutting board: For prep
  • Sharp knife: Makes chopping easier
  • Wooden spoon: For stirring
  • Tongs or forks: For shredding chicken

Method
 

  1. Heat oil: Warm olive oil in a large pot over medium heat
  2. Cook chicken: Brown chicken on both sides, then remove
  3. Sauté vegetables: Cook onion, garlic, and peppers until soft
  4. Add spices: Stir in cumin, chili powder, and smoked paprika
  5. Add tomatoes and broth: Stir in tomato paste, diced tomatoes, and broth
  6. Return chicken: Add chicken back to the pot
  7. Simmer: Cook until chicken is tender
  8. Shred chicken: Remove, shred, and return to soup
  9. Add beans and corn: Simmer briefly
  10. Finish: Season and stir in lime juice

Notes

For extra smoky flavor, char the peppers until blackened. Adjust spice levels by adding more cumin or chili powder. The soup can be made ahead and stored in the fridge for up to 3 days.