We absolutely love Chicken Tortilla Soup, especially the version inspired by On the Border’s bold Tex-Mex flavors. This hearty dish brings together tender chicken, spicy tomatoes and crunchy tortilla strips for a comforting bowl that’s perfect for chilly evenings or casual gatherings.
In our kitchen we’ve simplified the recipe while keeping that authentic restaurant vibe. It’s quick to prepare yet packed with fresh ingredients that make every spoonful irresistible so join us as we dive into this flavorful favorite.
Ingredients
In our quest to recreate the bold, authentic flavors of Chicken Tortilla Soup inspired by On the Border, we start by assembling these key ingredients. We’ve organized them in the order they’re typically used, with precise measurements and any necessary prep notes for seamless preparation.
Main Components
- 1 pound boneless, skinless chicken breasts: Cubed into 1-inch pieces for quick cooking and tender texture in the soup base.
- 1 large onion: Diced finely to build the foundational flavors, releasing aromatic notes early in the process.
- 3 cloves garlic: Minced to add a pungent, savory depth that enhances the Tex-Mex profile.
- 1 can (14.5 ounces) diced tomatoes with green chiles: Use fire-roasted for extra smokiness, providing the spicy tomato base we love in this recipe.
- 1 can (15 ounces) black beans: Drained and rinsed to incorporate hearty protein and fiber without excess sodium.
- 1 cup frozen corn kernels: Thawed for a sweet crunch that complements the soup’s warmth.
- 4 cups chicken broth: Low-sodium variety to control seasoning and ensure the soup remains balanced yet flavorful.
- 2 teaspoons chili powder: A staple spice for that authentic On the Border kick, adjustable to taste.
- 1 teaspoon ground cumin: Adds earthy notes that tie together the Mexican-inspired elements.
- Salt and black pepper: To taste, for final seasoning adjustments before simmering.
- 6 corn tortillas: Cut into strips and fried or baked for the signature crunchy topping that elevates our Chicken Tortilla Soup.
Optional Garnishes
- Fresh cilantro: Chopped, about 1/4 cup, for a bright, herbaceous finish.
- 1 avocado: Sliced, for creamy contrast against the spicy broth.
- 1 cup shredded cheddar cheese: To melt over the top, adding a rich, melty layer.
Tools and Equipment
To prepare our Chicken Tortilla Soup inspired by On the Border’s bold flavors, we need a selection of essential tools and equipment. These items ensure efficient preparation and help us achieve that authentic Tex-Mex taste without complications. Below, we’ve organized them by category for clarity, linking back to our ingredients like cubed chicken breasts and diced onions to show how they integrate into the cooking process.
Cooking Essentials
- Large Stockpot or Dutch Oven: We rely on this for simmering the soup base with ingredients such as chicken broth, fire-roasted tomatoes, and spices. Its heavy base provides even heat distribution, preventing scorching during the 20-30 minute cook time.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the mixture of black beans, corn kernels, and seasonings, ensuring everything blends smoothly without damaging the pot’s surface.
Prep Tools
- Chef’s Knife and Cutting Board: These are crucial for precisely chopping items like finely diced onion and minced garlic, allowing us to build flavors efficiently before adding them to the pot.
- Measuring Cups and Spoons: Accuracy is key in our recipe, so we use these to measure out spices like chili powder and ground cumin, guaranteeing the perfect balance of heat and aroma.
For Tortilla Toppings
- Baking Sheet and Oven (if baking): When preparing the crunchy tortilla strips from corn tortillas, we recommend a rimmed baking sheet lined with parchment paper for even toasting at 400°F, creating a golden, crispy topping that complements the soup’s texture.
- Frying Pan and Slotted Spoon (if frying): For a quicker crisp, use a non-stick frying pan with oil to fry the strips, then employ the slotted spoon to drain excess oil, ensuring they stay light and airy.
Additional Utensils
- Can Opener: A simple yet vital tool for opening cans of fire-roasted diced tomatoes and black beans, streamlining our ingredient prep.
- Ladle and Soup Bowls: Once the soup is ready, a ladle helps serve portions topped with optional garnishes like fresh cilantro and avocado slices, enhancing the dish’s presentation and enjoyment.
By having these tools on hand, we make the process of crafting our Chicken Tortilla Soup seamless and enjoyable, directly supporting the steps that follow in the recipe.
Instructions
Now that we have our fresh ingredients and essential tools prepared, we’ll walk you through crafting this hearty Chicken Tortilla Soup with authentic On the Border flavors. Our step-by-step guide ensures a flavorful, comforting meal that’s simple to follow.
Prep
Before we start cooking, let’s get our ingredients ready for maximum efficiency and flavor. Begin by cubing 1 pound of boneless, skinless chicken breasts into 1-inch pieces for even cooking—ensure they are thoroughly patted dry to avoid excess moisture. Next, finely dice 1 medium onion and mince 3 garlic cloves to release their aromatic essence.
- For the vegetables, drain and rinse a 15-ounce can of black beans, and thaw 1 cup of corn kernels if frozen—these add texture and heartiness to our soup.
- Open a 14.5-ounce can of fire-roasted diced tomatoes with green chiles, and measure out 1 tablespoon of chili powder and 1 teaspoon of ground cumin for that bold, spicy kick.
- Prepare the tortilla strips by cutting 6 corn tortillas into thin, 1/4-inch strips; set aside half for baking and half for frying to create a crispy contrast in textures.
This prep work takes about 10-15 minutes and sets the stage for a seamless cooking process, allowing the vibrant colors and fresh scents of our ingredients to shine.
Cook
With our ingredients prepped, we move to the stove to build layers of flavor in our soup. Heat 2 tablespoons of oil in a large stockpot or Dutch oven over medium heat, then sauté the diced onion and minced garlic for 2-3 minutes until they turn golden and fragrant, filling the kitchen with an irresistible aroma.
- Add the cubed chicken to the pot and cook for 5-7 minutes, stirring occasionally with a wooden spoon until the pieces are browned on all sides and no longer pink inside—this locks in juicy tenderness.
- Stir in the fire-roasted tomatoes, black beans, corn kernels, 4 cups of low-sodium chicken broth, chili powder, cumin, and 1 teaspoon of salt; bring the mixture to a boil over high heat, then reduce to a simmer on low for 20-25 minutes, allowing the spices to meld and the soup to thicken with a rich, savory depth that evokes the warmth of Tex-Mex traditions.
As the soup simmers, the hearty blend of tender chicken and spicy tomatoes creates a comforting, mouthwatering scent that promises a satisfying meal.
Assemble and Serve
Once the soup is cooked, it’s time to add the finishing touches that elevate our Chicken Tortilla Soup to restaurant-quality. Ladle the hot soup into bowls, then top with the prepared tortilla strips—bake half at 400°F for 8-10 minutes until golden and crisp, or fry the other half in 1 tablespoon of oil for 1-2 minutes for varied crunch.
- Garnish each bowl with fresh cilantro leaves, sliced avocado, and a sprinkle of shredded cheddar cheese—these elements add a cool, creamy contrast that enhances the soup’s spicy notes and vibrant presentation.
- Serve immediately to enjoy the soup’s steamy warmth and layered flavors at their peak, making it perfect for casual gatherings or cozy nights in.
For an extra flavor boost, we recommend stirring in a squeeze of lime juice just before serving to brighten the tastes.
Make-Ahead and Storage
One of the best features of our Chicken Tortilla Soup is its flexibility for make-ahead preparation, allowing you to enjoy authentic, restaurant-inspired flavors without last-minute hassle. We often prepare this soup in advance for busy weeknights or gatherings, ensuring it retains its bold Tex-Mex taste of tender chicken, spicy tomatoes, and aromatic spices.
Making the Soup Ahead
To maximize convenience, we suggest preparing the soup base up to 24 hours in advance. Start by following the cooking steps from our earlier guide—sauté the onions and garlic, brown the chicken, and simmer all ingredients except the tortilla strips and fresh garnishes. This allows the flavors to meld beautifully, enhancing the soup’s comforting warmth and depth.
- Cool and Store Immediately: Once cooked, let the soup cool to room temperature for about 30 minutes to prevent condensation, which could affect texture.
- Avoid Adding Toppings Early: Hold off on adding tortilla strips, cilantro, avocado, or cheese until serving day, as these elements can become soggy or lose their crunch.
- Portion for Ease: Divide the cooled soup into individual servings if desired, making it simple to reheat just what you need.
Storage Guidelines
Proper storage is key to preserving the soup’s fresh, vibrant flavors. We recommend using airtight containers to maintain quality and safety.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | 3-4 days | Transfer soup to an airtight container; stir before storing to distribute flavors evenly. |
| Freezer | 2-3 months | Cool soup completely, then freeze in freezer-safe bags or containers; leave headspace for expansion to avoid leaks. |
Reheating Tips
When you’re ready to enjoy your Chicken Tortilla Soup, reheat it gently to keep the chicken tender and the broth flavorful. We always aim for even heating to bring back that hearty, satisfying warmth.
- From the Refrigerator: Pour the desired amount into a pot and heat over medium until it simmers, stirring occasionally for about 5-7 minutes to restore the soup’s rich aroma.
- From the Freezer: Thaw overnight in the refrigerator first, then reheat on the stovetop as above, or use a microwave in short bursts (1-2 minutes on high, stirring in between) for quicker results.
- Enhance Before Serving: After reheating, add fresh tortilla strips and garnishes for that signature crunch and zest, ensuring the soup tastes as if it were just made.
Conclusion
We’ve loved crafting this Chicken Tortilla Soup inspired by On the Border’s vibrant flavors, turning simple ingredients into a hearty meal that’ll warm your table. It’s more than just a recipe—it’s our go-to for effortless gatherings that bring folks together.
Try tweaking it with your favorite toppings, and you’ll see why it’s become a staple in our kitchen. Whether it’s a quick weeknight dinner or a cozy weekend treat, this soup promises satisfaction every time.
Frequently Asked Questions
What is Chicken Tortilla Soup?
Chicken Tortilla Soup is a comforting Tex-Mex dish inspired by On the Border, featuring tender chicken, spicy tomatoes, black beans, corn, and crunchy tortilla strips. It’s perfect for chilly evenings or casual gatherings, offering bold flavors in a quick, homemade recipe.
How do I make Chicken Tortilla Soup like On the Border?
Start by sautéing diced onion and minced garlic in a large pot, then brown cubed chicken breasts. Add fire-roasted tomatoes, black beans, corn, chicken broth, chili powder, and cumin. Simmer for 20-30 minutes. Top with baked or fried tortilla strips, cilantro, avocado, and cheese for an authentic taste.
What ingredients are needed for Chicken Tortilla Soup?
Key ingredients include boneless chicken breasts, onion, garlic, fire-roasted tomatoes with green chiles, black beans, corn kernels, chicken broth, chili powder, cumin, and corn tortillas for strips. Optional garnishes are cilantro, avocado, cheddar cheese, and lime juice for added flavor.
What tools are required to prepare Chicken Tortilla Soup?
You’ll need a large stockpot or Dutch oven for cooking, a chef’s knife and cutting board for prep, measuring cups, a wooden spoon for stirring, and a baking sheet or frying pan for tortilla strips. A can opener, ladle, and soup bowls help with assembly and serving.
Can I make Chicken Tortilla Soup ahead of time?
Yes, prepare the soup base up to 24 hours in advance. Cook, cool, and store in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. Reheat on the stove over low heat, adding fresh toppings like tortilla strips and garnishes just before serving to maintain texture and flavor.
How should I store and reheat Chicken Tortilla Soup?
Store cooled soup in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. To reheat, warm on the stovetop over medium heat, stirring occasionally, or use the microwave in short bursts. Add fresh garnishes after reheating for the best taste and texture.
What are the best garnishes for Chicken Tortilla Soup?
Top with crunchy tortilla strips, fresh cilantro, sliced avocado, shredded cheddar cheese, and a squeeze of lime juice. These enhance the soup’s flavor and presentation, adding texture and a burst of freshness to complement the spicy, hearty base.