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Easy One-Pot Witchs Brew Chicken Tortilla Soup

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A quick and easy one-pot chicken tortilla soup with smoky chipotle, fire-roasted tomatoes, and black beans, ready in about 45 minutes. Perfect for cozy nights and Halloween gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4-ounce) can diced green chiles
  • 1 chipotle pepper in adobo sauce, minced
  • 6 cups low-sodium chicken broth
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup frozen corn kernels
  • 1 (15-ounce) can black beans, drained and rinsed
  • Juice of 2 limes
  • Tortilla strips or crushed tortilla chips for topping
  • 1 avocado, diced for topping
  • ½ cup fresh cilantro, chopped for topping
  • ½ cup shredded Mexican blend cheese for topping
  • ¼ cup sour cream or Mexican crema for topping
  • Lime wedges for serving

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat until shimmering.
  2. Add the diced onion and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until onions are translucent and softened.
  3. Add the minced garlic and jalapeño. Cook for 1 minute, stirring constantly.
  4. Sprinkle in the cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir constantly for 30 seconds to toast the spices.
  5. Pour in the fire-roasted tomatoes, diced green chiles, and minced chipotle pepper. Stir, scraping the bottom of the pot to release any browned bits.
  6. Add the chicken broth. Bring to a boil, then reduce heat to maintain a gentle simmer.
  7. Nestle the chicken breasts into the liquid. Cover and simmer for 15-18 minutes, until chicken is cooked through (165°F internal temperature) and shreds easily.
  8. Remove the chicken breasts using tongs and let rest for 2-3 minutes. Shred with two forks.
  9. Add the frozen corn and drained black beans to the pot. Stir and heat through for 2-3 minutes.
  10. Return the shredded chicken to the pot. Stir to combine. Taste and adjust seasoning as needed.
  11. Stir in the fresh lime juice just before serving.
  12. Ladle into bowls and let everyone customize with toppings: tortilla strips, avocado, cilantro, cheese, sour cream, and lime wedges.

Notes

For a milder version, skip the chipotle pepper and use only half the chili powder. For a vegetarian version, omit chicken and use vegetable broth with extra beans. The soup tastes even better the next day as flavors meld. Store tortilla strips separately to keep them crunchy.

Nutrition

Keywords: chicken tortilla soup, one-pot soup, easy soup, Halloween recipe, witch's brew, smoky chipotle, quick dinner

Find it online: https://grubella.com/easy-one-pot-witchs-brew-chicken-tortilla-soup/