Ranch Style Chicken Tortilla Soup Recipe

I absolutely love this recipe because it combines vibrant flavors with a hint of spice, making it the perfect cozy meal for any night. Plus, the addition of crispy tortilla strips and optional toppings like avocado and cheese make every bite customizable and irresistibly delicious!

I think you’re going to adore this Ranch Style Chicken Tortilla Soup as much as I do. It has such a great mix of deep, rich flavors—mostly from the ground cumin and chili powder—that it could almost pass for a chili.

It’s a hearty and satisfying meal, packed with good-for-you ingredients like black beans and nutrient-dense diced tomatoes with green chilies. The fresh cilantro and lime juice are what really make it special, though.

Ingredients

• Olive Oil: Healthy fat that enhances flavors and aids in sautéing.
• Onion: Adds a natural sweetness and depth to the soup.
• Garlic: Provides aromatic and savory notes, boosting immunity.
• Poblano Pepper: Mild spice with a smoky flavor; rich in vitamins A and C.
• Red Bell Pepper: Bright color with sweet notes; high in vitamin C.
• Black Beans: Rich in protein and fiber, adds heartiness to the soup.
• Corn Kernels: Sweet, with carbohydrates for energy and a crunchy texture.
• Cilantro: Fresh herby flavor; contains antioxidants.
• Lime Juice: Adds brightness and a zesty kick; high in vitamin C.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 poblano pepper, diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 2 cups shredded cooked chicken
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• Crispy tortilla strips or chips, for serving
• Shredded cheese, for serving (optional)
• Sliced avocado, for serving (optional)
• Sour cream, for serving (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, which takes about 4-5 minutes.

2. In the pot, mix in the minced garlic, diced poblano pepper, and red bell pepper. Allow them to blend in and cook for another 3-4 minutes, lending the extra heat and time for the new ingredients to make the soup more complex.

3. In the previous step, you heated the oil to medium in a large saucepan, then added the onions. You stirred and cooked the onions for 5 minutes until softened. Next, you added the garlic, ginger, and 1 teaspoon of salt, cooking those ingredients for 1 minute more to 1 minute and 30 seconds, until the mixture was fragrant. As a way to ensure that the healthy spices permeate your dish, you added the following ingredients: ground cumin, chili powder, coriander, smoked paprika, and ground black pepper.

4. Add the chicken broth and canned diced tomatoes with green chilies. Stir until the mixture is homogeneous.

5. Include in the pot the cooked chicken (shredded), black beans, and corn. Stir well.

6. Allow the flavors to meld by bringing the soup to a simmer and cooking it for 15 to 20 minutes.

7. Add salt and pepper to taste. Just before serving, stir in chopped cilantro and lime juice.

8. To serve, ladle the soup into bowls. Top with crispy tortilla strips or chips.

9. In case you want, you can add some sliced avocado and shredded cheese.

10. Complete the dish by adding a dollop of sour cream, if you desire, and then dig into your Ranch Style Chicken Tortilla Soup!

Equipment Needed

1. Large pot
2. Saucepan
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Ladle
7. Can opener
8. Measuring spoons
9. Measuring cups
10. Bowl(s) for serving

FAQ

• Can I use rotisserie chicken for this recipe?Absolutely, rotisserie chicken is an excellent choice that lends fantastic flavor since it’s pre-seasoned.
• What can I use instead of poblano pepper?If you are unable to locate poblano peppers, use a green bell pepper or a small can of diced green chilis instead.
• Is it okay to use vegetable broth instead of chicken broth?If you want to keep it lighter or accommodate vegetarian preferences, you can substitute vegetable broth instead.
• How can I make it spicier?For additional heat, add extra chili powder or diced jalapeños during cooking.
• Can I make the soup in advance?Certainly! The taste becomes even more robust as it sits, so making it a day ahead can really amp up the flavor.
  
• How do I store leftovers?If you have any soup left over, keep it in the refrigerator for up to 3 days. To ensure freshness, make sure the container is airtight.
• Can I freeze this soup?Indeed, the soup holds up great in the freezer. Let it cool all the way down, then pack it into containers that are safe for the freezer. It will stay good for 3 months.

Substitutions and Variations

When it comes to using oil for cooking and baking, your best bet is to go with oils that are low in saturated fats (like the ones listed here) and high in monounsaturated fats—fats that are good for your heart and overall health:

That being said, here are some heart-healthy oils you might consider using instead, along with the original oil called for in a specific recipe:

Oil called for in recipe: instead of olive oil, use avocado oil or vegetable oil.
Use a jalapeño pepper (for more heat) or a green bell pepper instead of the poblano pepper.
– Replace red bell pepper with yellow or orange bell pepper.
Vegetable broth or homemade chicken stock can be used instead of chicken broth.
Replace black beans with pinto beans or kidney beans.

Pro Tips

1. Roast the Peppers: Before dicing the poblano and red bell peppers, consider roasting them first for enhanced flavor. You can do this by placing them under a broiler or directly over a gas flame until the skins are blackened. Peel away the charred skin, then dice the peppers. This will add a smoky depth to your soup.