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A bowl of tortilla soup topped with shredded cheese, guacamole, crispy tortilla strips, cilantro, corn, black beans, sweet potatoes, and shredded chicken in a tomato broth.

Weeknight Chicken Tortilla Soup with Sweet Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: serves 8-10 1x
  • Category: Soup, Stew, & Chili Recipes, Main Dishes, Chicken Recipes
  • Method: Stovetop
  • Cuisine: American, Tex-Mex
  • Diet: Gluten Free

Description

Your search for the best Weeknight Chicken Tortilla Soup is OVER! This easy, one-pot recipe delivers a mega-flavorful soup with just a quick 30-minute simmer.

My secret? Blending corn tortillas right into the broth to layer savory masa richness in every spoonful. A splash of beer and loads of spices ensure it’s smoky and never bland, while sweet potatoes, black beans, and sweet corn double down on the heartiness.

Pile your bowl high with crispy tortilla strips for the easiest, most craveable homemade soup!

This recipe was first published here on PWWB in 2019. This version has many of the same elements (sweet potatoes, beer), but with a bolder punch of flavor thanks to extra spices, sweet corn, and a tortilla-infused broth. I bet you’re going to love it even more than the original! If you’re looking for the original version, no worries – you can find it here.

Ingredients

Scale
  • 1 pound shredded chicken (approx. 3 cups)
  • 2 tablespoons olive oil
  • 2 poblano or bell peppers, deseeded as desired and diced
  • 1 large yellow onion, diced
  • 1 large sweet potato, peeled as desired and diced (approx. 2 cups)
  • kosher salt and ground black pepper, to season
  • 6 cloves garlic, finely chopped or grated
  • 3 tablespoons tomato paste
  • 1 heaping tablespoon chili powder (see Recipe Notes)
  • 2 heaping teaspoons ground cumin
  • 2 heaping teaspoons smoked paprika
  • 1 heaping teaspoon garlic powder
  • 1 heaping teaspoon onion powder
  • optional: up to ½ teaspoon cayenne pepper or chipotle chili powder
  • 12 ounces beer of choice (see Recipe Notes)
  • 4 cups low-sodium chicken stock/broth
  • kernels from 2 ears sweet corn (approx. 2 ½ – 3 cups; can sub canned or frozen)
  • one 15-ounce can diced tomatoes with green chilies (such as Rotel)
  • one 15-ounce can black beans, drained and rinsed
  • 2 corn tortillas
  • 2-3 limes, juiced

Instructions

  1. Soften the vegetables: Add the olive oil to a large pot over medium-high heat. Once hot and shimmering, add in the peppers, onions, and sweet potato. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.A white pot filled with chopped sweet potatoes, zucchini, onions, and celery being stirred with a wooden spoon. A striped towel, salt, and pepper are on the rustic wooden table beside the pot.
  2. Cook the aromatics: Add the garlic, tomato paste, and all of the spices (chili powder – cayenne/chipotle powder) to the pot. Stir to coat the vegetables and let everything bloom in the oil, cooking 2-3 minutes until fragrant.A white pot on a wooden surface contains chopped sweet potatoes, onions, green bell peppers, tomato paste, minced garlic, and various spices. A yellow-striped cloth and small bowls of ingredients surround the pot.
  3. Deglaze the pot: Slowly pour in the beer, scraping up any browned bits of fond from the bottom. Stir to combine well. Simmer 3-4 minutes until slightly reduced.A white pot on a rustic table filled with diced sweet potatoes, onions, and herbs, with beer being poured in; a yellow-striped towel is next to the pot.
  4. Build the soup and simmer: Add the chicken broth, corn, tomatoes, black beans, and shredded chicken to the pot. Stir to combine well. Simmer, partially covered, for 10-15 minutes. (This is a great time to fry up some extra thin and crispy homemade tortilla strips – see Recipe Notes!)A white pot on a wooden surface contains shredded chicken, black beans, corn, diced tomatoes, and broth being poured in. A yellow-striped towel is beside the pot.
  5. Finish the chicken tortilla soup: Tear tortillas into small pieces and place in a blender. Ladle in 1-2 cups hot broth and blend until smooth. Stir back into the soup along with lime juice. Simmer 1-2 minutes longer. Taste and adjust seasoning as needed – I like to make sure there’s enough salt and lime juice to make all the flavors pop.A blender contains broken tortilla pieces and red sauce, with more sauce being poured in from a ladle. A pot of sauce and a white towel with yellow stripes are nearby on a wooden surface.A pot of hearty chicken tortilla soup with corn, beans, tomatoes, and shredded chicken. A ladle is lifting soup, and lime wedges and a striped towel are beside the pot on a rustic tabletop.
  6. Serve immediately with your favorite toppings, such as: crispy tortilla strips (see Recipe Notes), shredded cheese, chopped cilantro, smashed avocado or guacamole, thinly sliced jalapeño, etc. Enjoy!      A bowl of chicken tortilla soup topped with shredded cheese, crispy tortilla strips, guacamole, corn, cilantro, and surrounded by lime wedges and jalapeño slices on a rustic wooden table.

Notes

Jess’ Tips and Tricks:

  • Chili powder: For best results, use American-style chili powder, a seasoning blend of ground dried chiles and spices. If using pure chili powder (like ancho or chipotle), start with ⅓ the amount indicated and adjust to taste – it’s much spicier!
  • Beer: For best results, choose a full-flavored ale (e.g. brown ale, dark ale, hop-forward IPA, etc.) – we really want its robust flavor to come through in the tortilla soup.
  • Homemade crispy tortilla strips: Serving each bowl piled high with super thin, ultra-crispy tortilla strips is the secret to making your tortilla soup taste like it came straight from your favorite restaurant – all you need is a few corn tortillas and a splash of oil. Heat ⅓-½ cup neutral oil in a small saucepan and slice 3-4 corn tortillas into skinny strips. The oil is ready once a strip bubbles vigorously when it hits the pan. Fry in batches, 4-5 minutes, until golden and shatteringly crisp. Remove with a slotted spoon, drain, and season with a good pinch of salt. If you’re short on time, you can sub crushed tortilla chips – still tasty, just not quite the same!
  • Easy substitutions for dietary restrictions: To ensure a gluten-free result, be sure to use your favorite gluten-free beer. To ensure a dairy-free result, be sure to serve your chili with your favorite dairy-free toppings (cheese, sour cream/yogurt, etc.).
  • 10-Minute Meal Prep: Nearly all of the active prep work for this chicken tortilla soup comes from prepping the veggies. Take care of this in advance and you can jump straight in to cooking during the week: dice 2 poblano/bell peppers, 1 yellow onion, and 1 sweet potato, then transfer to an airtight container and store in the refrigerator for up to 5 days.

Storage, Reheating, and Freezing:

  • Storage and Reheating: This chicken tortilla soup is incredibly meal prep/make-ahead friendly – its flavors get even better the longer it sits. To store, transfer cooled soup to an airtight container. Store in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.
  • Freezer Instructions: Chicken tortilla soup is also incredibly freezer-friendly. Transfer the cooled soup to a freezer container (or divide between multiple freezer containers for smaller portions) and freeze for up to 3 months. Thaw overnight in the refrigerator or, for a quicker thaw, submerge the freezer container in room temperature water. Reheat on the stovetop or in the microwave until warmed through, thinning it out with a splash of water or chicken stock as needed.

Find it online: https://playswellwithbutter.com/chicken-tortilla-soup/