For the Chicken:

• 1.5 – 2 lbs Boneless, Skinless Chicken Breasts or Thighs: The foundation of our soup, chicken provides protein and a hearty texture. You can use either breasts or thighs, or a combination of both. Chicken thighs, with their higher fat content, tend to be more flavorful and remain moister during cooking, while breasts are leaner. For the best flavor, opt for free-range or organic chicken when possible. Consider the cut size as well; larger pieces will require longer cooking times, while smaller pieces will cook faster and shred more easily. Think about pre-shredding cooked rotisserie chicken for a quicker weeknight meal option.
• 1 tablespoon Olive Oil or Avocado Oil: Used for sautéing the vegetables and initially searing the chicken if you choose to do so before boiling. Olive oil offers a classic Mediterranean flavor, while avocado oil has a higher smoke point and neutral taste, making it a versatile choice. Ensure you are using a good quality oil for optimal flavor and health benefits.
• 1 teaspoon Chili Powder: This spice blend is crucial for the signature Southwestern flavor of tortilla soup. Chili powder typically contains a mix of ground chili peppers, cumin, oregano, and garlic powder. Adjust the amount to control the heat level. For a milder soup, use a mild chili powder; for more kick, opt for a spicier variety or add a pinch of cayenne pepper later. Experiment with different brands of chili powder to find your preferred flavor profile, as blends can vary significantly.
• 1 teaspoon Cumin: Cumin adds a warm, earthy, and slightly smoky note that complements the chili powder beautifully. Freshly ground cumin seeds offer a more intense aroma and flavor compared to pre-ground cumin. Consider toasting cumin seeds lightly in a dry pan before grinding to enhance their flavor even further.
• 1/2 teaspoon Smoked Paprika: Smoked paprika introduces a delightful smoky depth that elevates the overall flavor complexity of the soup. It’s made from paprika peppers that are smoked over oak wood, resulting in a rich, smoky flavor. If you don’t have smoked paprika, regular paprika can be used, but the smoky element will be missing. Explore different types of smoked paprika, such as sweet or hot, to customize the flavor profile.
• 1/2 teaspoon Garlic Powder: Garlic powder provides a convenient way to add a consistent garlic flavor throughout the soup. While fresh garlic is also used in the recipe, garlic powder offers a different dimension of garlic taste. If you prefer a stronger garlic flavor, you can increase the amount of garlic powder slightly or add a pinch of granulated garlic as well.
• 1/2 teaspoon Onion Powder: Similar to garlic powder, onion powder provides a foundational onion flavor. It complements the fresh onion used in the soup and adds a subtle savory depth. Ensure your onion powder is fresh for the best flavor; older onion powder can lose its potency.
• Salt and Black Pepper to taste: Essential seasonings to enhance all the flavors in the soup. Use kosher salt for its clean taste and coarse texture, which helps to season evenly. Freshly ground black pepper provides a more pungent and aromatic flavor compared to pre-ground pepper. Season generously at each stage of cooking, tasting and adjusting as needed.

For the Soup:

• 1 large Yellow Onion, diced: Onion forms the aromatic base of the soup, contributing sweetness and depth of flavor. Yellow onions are a good all-purpose choice for soups and stews due to their balanced flavor. Dice the onion into small, even pieces for consistent cooking. Consider sautéing the onion until softened and slightly caramelized to enhance its sweetness and depth.
• 2 cloves Garlic, minced: Fresh garlic adds a pungent and aromatic layer that is essential to the savory character of tortilla soup. Mince the garlic finely to release its flavors efficiently. Add the garlic towards the end of sautéing the onion to prevent it from burning and becoming bitter. For a more robust garlic flavor, you can use 3-4 cloves.
• 1 Green Bell Pepper, diced: Bell pepper contributes a slightly sweet and vegetal note, along with a vibrant color to the soup. Green bell pepper offers a slightly more bitter flavor compared to red or yellow bell peppers, which can be a nice contrast to the other flavors. Dice the bell pepper into pieces similar in size to the onion for even cooking.
• 1 (14.5 oz) can Diced Tomatoes, undrained: Diced tomatoes provide acidity, sweetness, and body to the soup. Undrained tomatoes contribute their juices, adding more liquid and flavor. Fire-roasted diced tomatoes can add a smoky depth that complements the smoked paprika. Consider using diced tomatoes with green chilies for an extra layer of flavor and mild heat.
• 1 (10 oz) can Rotel Tomatoes and Green Chilies, undrained (optional, for extra heat): Rotel tomatoes add a significant boost of flavor and heat to the soup. They contain diced tomatoes, green chilies, and spices. If you prefer a milder soup, you can omit the Rotel or use mild Rotel. For a spicier soup, use original or hot Rotel. Be mindful of the sodium content in canned Rotel and adjust salt accordingly.
• 6 cups Chicken Broth: Chicken broth forms the liquid base of the soup and contributes a rich, savory flavor. Use a high-quality chicken broth or stock for the best flavor. Homemade chicken broth is ideal but store-bought broth works well too. Low-sodium broth allows you to control the salt level more precisely. Consider using bone broth for added nutritional benefits and a richer flavor.
• 1 (15 oz) can Black Beans, rinsed and drained: Black beans add protein, fiber, and a creamy texture to the soup. Rinsing and draining the beans removes excess sodium and canning liquid. You can also use pinto beans or kidney beans if preferred. For a smoother soup, you can partially mash some of the black beans before adding them to the soup.
• 1 (15 oz) can Corn, drained (canned or frozen): Corn adds sweetness and a pleasant texture contrast to the soup. Canned corn is convenient, but frozen corn can be used as well. If using frozen corn, you don’t need to thaw it before adding it to the soup. Roasted corn kernels can add a smoky and caramelized flavor dimension.
• 1 Lime, juiced: Fresh lime juice adds a bright, acidic finish that balances the richness of the soup and enhances all the flavors. Use fresh lime juice for the best flavor; bottled lime juice can taste less vibrant. Adjust the amount of lime juice to your taste preference. Lime wedges are also essential for serving.
• Fresh Cilantro, chopped (for garnish): Fresh cilantro provides a bright, herbaceous, and slightly citrusy note that is a classic garnish for tortilla soup. Chop the cilantro just before serving to preserve its fresh flavor and vibrant green color. If you are not a fan of cilantro, you can use fresh parsley or chopped green onions as a garnish instead.
• Corn Tortillas: Corn tortillas are the namesake ingredient and provide the crunchy element of tortilla soup. You can use yellow or white corn tortillas. For the crispiest tortilla strips, use slightly stale tortillas.
• Vegetable Oil or Canola Oil (for frying tortillas): Used for frying the tortilla strips until crispy. Vegetable oil or canola oil are neutral-flavored oils with a high smoke point, making them suitable for frying. Ensure the oil is heated to the correct temperature for crispy, non-greasy tortilla strips.