This fire roasted tortilla soup is a hearty, smoky, and comforting bowl inspired by the popular Jason’s Deli version. It’s packed with tender chicken, fire-roasted tomatoes, black beans, corn, and crispy tortilla strips, all simmered in a richly seasoned broth. The combination of smoky roasted vegetables and warm spices creates a deeply satisfying soup that comes together easily in one pot, making it perfect for weeknight dinners or meal prep.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes, with their juices
- 1 (4 oz / 113 g) can diced green chiles, drained
- 6 cups (1.4 L) low-sodium chicken broth
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (15 oz / 425 g) can corn kernels, drained (or 1½ cups / 245 g frozen corn)
- 1½ pounds (680 g) boneless, skinless chicken breasts
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon fresh lime juice (from about ½ lime)
- For serving: crispy tortilla strips, shredded Monterey Jack or cheddar cheese, diced avocado, chopped cilantro, lime wedges
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced garlic, jalapeño (if using), cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
- Pour in the fire-roasted tomatoes (with their juices) and the diced green chiles. Stir to combine and let cook for 2 minutes.
- Add the chicken broth, black beans, corn, salt, and pepper. Stir well. Bring the soup to a gentle boil.
- Add the chicken breasts to the pot, ensuring they are submerged in the liquid. Reduce the heat to low, cover, and let simmer gently for 20-25 minutes, or until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer.
- Carefully remove the chicken breasts from the pot and place them on a cutting board. Let them rest for 5 minutes, then shred with two forks.
- Return the shredded chicken to the pot. Stir in the fresh lime juice. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and top generously with crispy tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of lime. Serve hot.
Tips
- Make it spicier: Keep the seeds in the jalapeño, or add a dash of cayenne pepper or hot sauce to the pot. For a milder version, omit the jalapeño entirely.
- Chicken shortcut: Use 3 cups of shredded rotisserie chicken (about 1 pound / 450 g) instead of raw breasts. Add it in step 6 and simmer for just 5 minutes to heat through.
- Don’t skip the lime: The lime juice brightens all the smoky, earthy flavors and is essential to the final taste. Add it just before serving, not at the beginning of cooking.
- Thicker soup: If you prefer a thicker broth, mash about ½ cup of the black beans with a fork before adding them, or blend 1 cup of the soup with an immersion blender after cooking.
Serving Suggestions
This soup is a meal in itself, but it’s wonderful with a side of warm cornbread, a simple green salad, or a quesadilla. For a true deli-style experience, serve with saltine crackers and a pickle spear. Set out bowls of toppings—cheese, avocado, cilantro, lime wedges, and extra tortilla chips—so everyone can customize their bowl.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add an extra can of black beans or pinto beans for protein. You can also add diced zucchini or bell peppers for more vegetables.
- Smoky chipotle: Add 1-2 chipotle peppers in adobo sauce, minced, along with the spices for a deeper, spicier smokiness.
- Creamy version: Stir in ½ cup (120 ml) of heavy cream or a dollop of sour cream at the end for a richer, creamier soup.
- Top with protein: Garnish with crispy bacon bits or crumbled chorizo for extra indulgence.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will meld and often taste even better the next day. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally, until hot (165°F / 74°C). You can also microwave individual portions in 30-second intervals, stirring in between. The soup will thicken as it sits; add a splash of broth or water when reheating if needed. Freeze the soup (without toppings) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts, but you’ll need to increase the simmering time by about 10-15 minutes. Always check that the internal temperature reaches 165°F (74°C) before shredding.
What can I use instead of fire-roasted tomatoes? If you can’t find fire-roasted tomatoes, use regular diced tomatoes and add ½ teaspoon of liquid smoke along with the spices to mimic the smoky flavor. Alternatively, you can roast fresh tomatoes under the broiler until charred.
How do I make crispy tortilla strips at home? Cut corn tortillas into thin strips, toss with a little oil, and spread on a baking sheet. Bake at 400°F (200°C) for 8-10 minutes, or until golden and crisp. You can also fry them in oil until crispy.
Can I make this soup in a slow cooker? Yes. Sauté the onion, garlic, and spices in a skillet, then transfer to the slow cooker. Add the tomatoes, broth, beans, corn, and raw chicken. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and stir in the lime juice before serving.
Is this soup gluten-free? Yes, this soup is naturally gluten-free as long as you use gluten-free chicken broth and corn tortillas for the strips. Check labels on canned goods to be safe.
Can I double this recipe? Absolutely. This soup freezes well, so doubling is a great idea for meal prep. Use a larger pot and adjust the cooking time only slightly—the chicken will still take about 20-25 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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