We’ve always been fans of the bold, zesty flavors in Chicken Tortilla Soup from On The Border, a Tex-Mex classic that’s become a go-to comfort food. It’s got that perfect mix of tender chicken, hearty veggies, and a kick of spice that makes every bowl irresistible.
Our take brings this restaurant favorite straight to your kitchen, where we’ll show you how easy it is to whip up a potful that’s just as delicious. Whether you’re feeding a crowd or craving a cozy meal, this soup delivers big on taste without the fuss.
Picture topping it with crunchy tortilla strips and fresh avocado for that authentic flair we know you’ll love.
Ingredients
In our quest to recreate the bold, comforting flavors of Chicken Tortilla Soup from On The Border, we start with high-quality ingredients that capture the essence of this Tex-Mex classic. Below, we’ve organized them in the order they’re typically used, with prep specifics noted for accuracy and ease.
- Chicken: 1 pound boneless, skinless chicken breasts or thighs, diced into 1-inch pieces for quick cooking and tender results.
- Onion and Garlic: 1 medium yellow onion, finely chopped, and 3 cloves garlic, minced, to build a flavorful base with their aromatic punch.
- Bell Peppers: 1 red bell pepper and 1 green bell pepper, seeded and diced, adding vibrant color and sweet crunch to the mix.
- Tomatoes: 2 large ripe tomatoes, chopped, or 1 can (14.5 ounces) diced tomatoes, for a fresh, juicy acidity that balances the spices.
- Spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon smoked paprika, toasted briefly in the pan for enhanced depth and authentic Tex-Mex heat.
- Beans and Corn: 1 can (15 ounces) black beans, drained and rinsed, and 1 cup frozen corn kernels, providing hearty texture and a nutritious boost.
- Broth: 4 cups low-sodium chicken broth, the liquid foundation that ties everything together with rich, savory notes.
- Additional Flavor Boosters: 1 tablespoon olive oil for sautéing, 1 teaspoon salt, adjusted to taste, and ½ teaspoon black pepper, ensuring every bite is perfectly seasoned.
- Garnishes: 4 corn tortillas, cut into strips and fried or baked until crispy, plus 1 avocado sliced fresh, and a handful of chopped cilantro, to top off the soup with that signature On The Border flair.
Instructions
We’re thrilled to guide you through crafting our flavorful Chicken Tortilla Soup, inspired by On The Border’s iconic recipe. With these straightforward steps, we’ll transform your fresh ingredients into a hearty, aromatic dish bursting with Tex-Mex spices and textures.
Prep
First, gather and prepare our ingredients as outlined earlier for seamless cooking. Start by dicing 1 pound of chicken breast into bite-sized pieces for even cooking and tender bites. Next, finely chop 1 medium onion and 3 garlic cloves to release their pungent aroma when sautéed. Slice 2 bell peppers into strips for a vibrant crunch, and roughly chop 4 ripe tomatoes or use a 14-ounce can of diced tomatoes for convenience.
Measure out 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon each of salt and pepper into a small bowl to create a bold spice blend that infuses the soup with authentic flavor. Drain and rinse 1 can of black beans and 1 cup of corn kernels to add hearty texture without excess liquid. This preparation ensures everything is ready, setting the stage for a smooth cooking process that maximizes the soup’s fresh, zesty appeal.
Cook
Heat 2 tablespoons of olive oil in a large pot over medium heat, then add the chopped onion and sauté for 3-4 minutes until it turns translucent and fragrant. Stir in the garlic and bell peppers, cooking for another 2 minutes to build a savory base that enhances the soup’s depth.
Add the diced chicken to the pot and cook for 5-7 minutes, stirring occasionally, until it browns on the outside for a juicy, flavorful result. Sprinkle in the spice blend, stirring well to coat everything evenly, then pour in 4 cups of low-sodium chicken broth and the chopped tomatoes. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15-20 minutes, allowing the flavors to meld into a rich, comforting broth with hints of smokiness from the cumin and heat from the chili powder.
Assemble
Once the soup has simmered, stir in the drained black beans and corn, cooking for an additional 5 minutes to warm through and add satisfying texture without overcooking. Taste and adjust seasoning as needed for your preferred level of spice and saltiness.
Ladle the hot soup into bowls and top with crispy tortilla strips for crunch, sliced avocado for creamy contrast, and a sprinkle of chopped cilantro for a fresh, herbaceous finish. Serve immediately to enjoy the soup’s warm, inviting aroma and layered flavors at their peak.
Tools and Equipment
To seamlessly prepare our Chicken Tortilla Soup inspired by On The Border, we recommend gathering these essential tools and equipment. This setup ensures efficient prep and cooking, building on the ingredients and steps we’ve outlined earlier.
- Large pot or Dutch oven: We rely on this for sautéing aromatics and simmering the soup to develop rich, bold flavors.
- Cutting board and sharp knife: These are crucial for us to dice chicken, chop onions, garlic, and bell peppers with precision and safety.
- Measuring cups and spoons: We use these to accurately measure spices, broth, and other ingredients, guaranteeing the perfect balance in our Tex-Mex classic.
- Wooden spoon or spatula: Ideal for us to stir the mixture while sautéing and simmering, preventing sticking and ensuring even cooking.
- Can opener: We need this if using canned tomatoes, beans, or corn to open them quickly and cleanly.
- Ladle: For us to serve the hot soup into bowls without spills, enhancing the final presentation with garnishes like tortilla strips and avocado.
With these tools at hand, we can execute the recipe confidently and achieve that authentic, comforting taste every time.
Make-Ahead Instructions
One of the best features of our Chicken Tortilla Soup inspired by On The Border is its make-ahead potential, allowing us to prepare it in advance for busy weeknights or gatherings without sacrificing that bold, comforting flavor. By following these simple steps, we can ensure the soup retains its hearty texture and vibrant spices, making it taste just as fresh as when first cooked.
Preparing the Soup Ahead
To get started, we recommend making the soup up to three days in advance for refrigeration or up to three months for freezing. Here’s how we do it step-by-step:
- Cook the base fully: Follow our step-by-step instructions from the previous section to prepare the soup completely, including simmering the chicken, vegetables, spices, black beans, and corn until flavors meld. Once done, let the soup cool to room temperature for about 30 minutes to prevent condensation in storage containers.
- Portion and store: Divide the cooled soup into airtight containers or freezer-safe bags. For refrigeration, use glass or plastic containers and store in the fridge for up to 3 days. For freezing, portion into bags or containers, leaving some headspace for expansion, and freeze for up to 3 months. This helps maintain the soup’s savory broth and tender chicken texture.
Reheating Tips
When we’re ready to enjoy our make-ahead Chicken Tortilla Soup, reheating is straightforward and keeps the dish’s authentic Tex-Mex appeal intact. Always add fresh garnishes like crispy tortilla strips, avocado, and cilantro just before serving to preserve their crunch and freshness.
- From the fridge: Transfer the soup to a pot and heat over medium heat, stirring occasionally with a wooden spoon until it reaches a gentle simmer (about 10-15 minutes). This revives the spicy, aromatic notes of the chili powder and cumin without overcooking the ingredients.
- From the freezer: Thaw the soup overnight in the fridge first, then reheat as above. If short on time, use the microwave: heat in a microwave-safe bowl on high for 4-6 minutes, stirring every minute to ensure even warming and to keep the vegetables tender.
For optimal results, we suggest tasting and adjusting seasonings after reheating, as flavors can mellow during storage. If needed, add a pinch of salt or a dash of cumin to boost that signature On The Border zest.
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Refrigeration | Up to 3 days | Preserves fresh taste and texture with minimal effort |
| Freezing | Up to 3 months | Extends shelf life for meal prep, locking in the soup’s hearty flavors |
Conclusion
We’ve loved sharing this take on On The Border’s Chicken Tortilla Soup, bringing its vibrant flavors right to your kitchen.
It’s a simple way to enjoy a hearty, customizable meal that warms the soul.
Give it a try and make it your own—it’s sure to become a go-to favorite in our homes.
Frequently Asked Questions
What is Chicken Tortilla Soup from On The Border?
Chicken Tortilla Soup from On The Border is a flavorful Tex-Mex favorite featuring tender chicken, hearty vegetables, and spices for a comforting meal. This recipe lets you recreate it at home with bold flavors from ingredients like chili powder and cumin, topped with crunchy tortilla strips and fresh avocado for an authentic touch.
What ingredients are needed for the Chicken Tortilla Soup recipe?
You’ll need diced chicken, chopped onion, garlic, bell peppers, tomatoes, black beans, corn, chicken broth, spices like chili powder and cumin, olive oil, salt, and pepper. Garnishes include tortilla strips, avocado, and cilantro. These high-quality items combine for a hearty, flavorful soup that’s easy to prepare.
How do I make Chicken Tortilla Soup at home?
Start by prepping ingredients like dicing chicken and chopping veggies. Sauté onion and garlic, add chicken and spices, then pour in broth and simmer. Mix in beans and corn, and cook until flavors meld. Serve hot with tortilla strips, avocado, and cilantro on top for a delicious, authentic finish.
What tools and equipment are required for this recipe?
You’ll need a large pot or Dutch oven for cooking, a cutting board and sharp knife for prep, measuring cups and spoons for accuracy, a wooden spoon or spatula for stirring, a can opener for ingredients, and a ladle for serving. These basics ensure a smooth cooking process.
Can I make Chicken Tortilla Soup ahead of time?
Yes, prepare it up to three days in advance for refrigeration or three months for freezing. This makes it ideal for busy weeknights or gatherings. Reheat gently on the stove, adding fresh garnishes like tortilla strips and avocado just before serving to keep them crunchy and fresh.
How should I store Chicken Tortilla Soup leftovers?
Refrigerate in an airtight container for up to three days or freeze for up to three months to preserve flavors and texture. Thaw frozen soup in the fridge overnight, then reheat on the stovetop. Always add fresh garnishes after reheating for the best taste and presentation.