Colorado Style Chicken Tortilla Soup

What You’ll Need:

Soup Base:

• 1 tbsp butter

• Olive oil, as needed

• 1 yellow onion, diced

• 1 large jalapeño, diced

• 3 tsp ground cumin

• 1 tsp chili powder

• 1 tsp dried oregano

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 whole head garlic, minced

• 4 cups chicken broth

• 20 oz can crushed tomatoes

• 1 can Rotel (diced tomatoes with green chiles)

• 1 tsp chicken bouillon

• Salt & black pepper, to taste

• 15 oz can black beans, drained and rinsed

• 15.25 oz can corn, drained

• 1 regenerative whole cooked chicken, shredded

• 2 bay leaves

Finish & Toppings:

• ½ cup fresh cilantro, chopped (plus more for garnish)

• Juice of 1 lime (plus more for serving)

• Shredded Monterey Jack cheese

• Sour cream

• Tortilla chips or crispy tortilla strips

• Avocado slices or diced

• Hot sauce (optional)

Let’s Cook:

Seasoning:

Rub the chicken with:

• Olive oil

• Salt & pepper

• 1½ tsp cumin

• 1 tsp chili powder

• 1 tsp garlic powder

• ½ tsp onion powder

Optional: stuff the cavity with lime halves + cilantro stems.

Roast:

1. Roast at 400°F for 60–75 minutes (165°F internal).

2. Rest 15 minutes.

3. Shred and add to soup near the end.

Build the Flavor Base of Soup:

In a large soup pot, melt butter with a drizzle of olive oil over medium-low heat. Add diced onion and jalapeño. Season with a pinch of salt, then stir in cumin, chili powder, oregano, garlic powder, and onion powder. Sauté for 5–7 minutes, stirring often, until onions are soft and fragrant.

Add the Garlic:

Stir in the minced garlic and cook for 30 seconds, just until aromatic, do not brown.

Simmer the Soup:

Pour in chicken broth, crushed tomatoes, Rotel, chicken bouillon, black beans, corn, shredded chicken, salt, and pepper. Stir to combine and taste, adjusting seasoning as needed.Add bay leaves, cover, and simmer for at least 30 minutes, allowing flavors to fully develop.

Finish the Soup:

Remove bay leaves. Stir in chopped cilantro and fresh lime juice. Taste once more and adjust seasoning if needed.

Serve & Garnish:

Ladle soup into bowls and top with shredded Monterey Jack, tortilla chips, sour cream, avocado, cilantro, an extra squeeze of lime, and hot sauce if desired. Serve immediately and enjoy.