Chicken Tortilla Soup with Fall Peppers

This cozy Chicken Tortilla Soup with Fall Peppers is weeknight-easy, deeply savory, and layered with sweet roasted bell peppers plus mild poblanos for a gentle, smoky warmth. I’ve cooked this version every September when markets are loaded with colorful peppers; roasting them first concentrates their flavor and makes the broth taste like it simmered all day. Tested twice on the stovetop (and once with rotisserie chicken) it’s a reliable one-pot dinner the whole table will devour.

Intro

If you love classic chicken tortilla soup but want something seasonal, this bowl is for you. We roast a trio of fall peppers, bloom spices for a restaurant-level base, then simmer shredded chicken in tomato-chicken broth. Crisp tortilla strips on top bring crunch; lime and cilantro brighten every spoonful. I prefer slightly sweet red and yellow bell peppers plus a poblano for balance—no fire alarm required—though you can turn up the heat with jalapeño. My workflow below keeps dishes minimal and timing tight so dinner hits the table fast.

At a Glance

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Difficulty: Easy
• Estimated Cost: $14–$18 (US)

Ingredients

• Peppers & aromatics
  • 2 medium bell peppers, mixed colors, sliced (about 10 oz / 285 g)
  • 1 poblano pepper, sliced (about 4 oz / 115 g)
  • 1 medium yellow onion, diced (150 g)
  • 4 garlic cloves, minced (16 g)
• Spices
  • 1 ½ tsp ground cumin
  • 1 tsp chili powder (use ancho if available)
  • ½ tsp smoked paprika
  • ½ tsp dried oregano (Mexican if you have it)
  • ¾–1 tsp kosher salt, plus more to taste
  • ¼ tsp black pepper
• Soup base
  • 1 tbsp olive oil
  • 1 tbsp tomato paste (16 g)
  • 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes
  • 6 cups (1.4 L) low-sodium chicken broth
  • 1 small bay leaf
• Chicken
  • 1 ½ lb (680 g) cooked shredded chicken (poached or rotisserie, skin removed)
• Add-ins & toppings
  • 6 corn tortillas, cut into thin strips
  • 1 tbsp olive oil (for tortilla strips) + pinch of salt
  • 1 ripe avocado, diced
  • ¼ cup chopped cilantro
  • 1–2 limes, cut into wedges
  • Optional dairy: ½ cup shredded Monterey Jack or dairy-free cheddar
  • Optional heat: 1 jalapeño, thinly sliced

Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)

Step-by-Step Instructions

1. Roast the fall peppers (Broiler 500°F / 260°C): Toss sliced bell peppers and poblano with 1 tsp oil and a pinch of salt. Broil on a sheet pan, top rack, until charred at edges, 6–8 minutes, stirring once. Set aside.
2. Crisp the tortilla strips (Airy crunch): Toss tortilla strips with 1 tbsp oil and a pinch of salt on the same pan; bake at 400°F (204°C) until golden and crisp, 8–10 minutes, stirring once. (Or pan-fry in batches.)
3. Build the soup base: In a Dutch oven over medium heat, warm 1 tbsp oil. Sauté onion 4–5 minutes until translucent. Stir in garlic 30 seconds. Add tomato paste and cook 1 minute. Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and pepper; bloom 30 seconds until fragrant.
4. Simmer: Add roasted peppers, tomatoes with juices, broth, and bay leaf. Bring to a boil, then reduce to a lively simmer 12–15 minutes to meld flavors.
5. Finish & serve: Stir in shredded chicken; simmer 5 minutes to heat through. Remove bay leaf, adjust salt, and brighten with a squeeze of lime. Ladle into bowls and top with tortilla strips, avocado, cilantro, optional jalapeño, and cheese (or dairy-free).

Pro Tips & Variations

• Roast smart: Cutting peppers into ½-inch strips exposes more edges to char for deeper flavor without burning.
• Bloom spices: That 30-second sizzle in oil unlocks a homemade-stock taste—don’t skip it.
• Thicker or thinner: Reduce uncovered 5 extra minutes for a thicker body, or add ½–1 cup broth to thin.
• Instant Pot: Sauté onion/garlic/tomato paste/spices on Sauté. Add tomatoes, peppers, broth, bay. Pressure cook 4 minutes, quick release, stir in chicken, rest 5 minutes.
• Veggie version: Swap chicken for 2 cans black beans (rinsed) and 1 cup roasted corn; use vegetable broth.
• Make-ahead tortilla strips: Bake a double batch and store airtight up to 3 days to speed up future dinners.

Serving Suggestions

• Pair with a simple cabbage-cilantro slaw and lime.
• Add a side of warm corn tortillas or brown rice to make it extra hearty.
• Garnish with radish slices and a dollop of plain Greek yogurt or unsweetened coconut yogurt for creaminess.

Storage & Reheating

Food safety: Cool soup to room temp within 2 hours, then refrigerate. Reheat to 165°F (74°C) before serving. Freeze without avocado and fresh herbs.

Troubleshooting

• Too spicy? Add ½ cup unsweetened coconut milk or extra broth and a squeeze of honey to balance heat.
• Too thin? Simmer uncovered 5–10 minutes or stir in a small handful of crushed tortilla strips to thicken.
• Bitter peppers? A squeeze of lime and a pinch of salt usually round it out; bitterness often comes from over-charring.
• Flat flavor? Add ¼–½ tsp more salt and 1 tsp lime juice; acidity wakes up the broth.

FAQs

Q1: Can I use raw chicken instead of cooked?
A1: Yes. Add 1 lb (454 g) boneless, skinless chicken thighs with the broth, simmer 12–15 minutes, then shred and return to the pot.

Q2: Is this Chicken Tortilla Soup with Fall Peppers freezer-friendly?
A2: Absolutely. Freeze the soup (without toppings) up to 3 months. Add fresh toppings and tortilla strips after reheating.

Q3: How do I make it milder for kids?
A3: Use only sweet bell peppers, skip chili powder, and offer jalapeño on the side.

Q4: Can I use canned chiles instead of roasting fresh peppers?
A4: Yes—use one 4 oz can mild diced green chiles and one 4 oz can fire-roasted chiles; skip the broiling step.

Q5: What tortillas work best for strips?
A5: Day-old corn tortillas crisp best and stay crunchy longer than flour.

Nutrition (per serving)

Calories: ~330; Protein: 28 g; Carbs: 32 g; Fat: 11 g; Fiber: 6 g; Sodium: ~720 mg (varies by broth and toppings)