Roasted Vegetable Chicken Tortilla Soup
Roasted Vegetable Chicken Tortilla Soup is a flavorful, wholesome twist on a classic favorite. Sweet potatoes, red bell peppers, onions, jalapeños, corn, and garlic are oven-roasted to bring out their natural sweetness and deepen their smoky flavor, forming a rich, aromatic base. Tender cooked chicken adds protein, while fresh spinach brightens the soup and keeps it nutrient-packed. Warm spices like cumin, smoked paprika, and chili powder build cozy layers of flavor, and a squeeze of lime at the end brings a lively, tangy finish. Crispy tortilla strips and crumbled queso fresco add texture and a touch of indulgence, making each bowl comforting and satisfying.
This hearty soup is easy to prepare, perfect for weeknight dinners, meal prep, or feeding a crowd, and it’s budget-friendly without sacrificing flavor or nutrition.
Roasted Vegetable Chicken Tortilla Soup
Ingredients
- Roasted Vegetables
- 1 medium sweet potato, peeled + diced (½–¾ inch cubes)
- 1 medium onion, cut into wedges
- 1 bell pepper, sliced
- 1 jalapeño, halved and seeded (or leave seeds for heat)
- 4 cloves garlic, whole and unpeeled
- 1 cup corn kernels (fresh or frozen; if frozen, no need to thaw)
- 1–2 tbsp olive oil
- Crispy Tortilla Strips
- 4 small corn tortillas, cut into thin strips
- 1 tsp olive oil
- Pinch of salt
- Soup Base
- 1 tbsp olive oil
- 1–2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp oregano
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth (or bone broth)
- 1 (14 oz) can black beans, drained and rinsed
- 2–3 cups cooked chicken, shredded
- 2–3 cups baby spinach, cut into wide ribbons
- Juice of 1 lime
- ¼ cup chopped cilantro
- Toppings
- Crumbled queso fresco
- Avocado
- Lime wedges
- Crispy tortilla strips
- Cilantro
- Greek yogurt
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment.
- Add the sweet potato, onion, red pepper, jalapeño, garlic cloves (still in their skins), and corn.
- Drizzle with olive oil, season with salt + pepper, and toss.
- Spread into a single layer.
- Roast 25–30 minutes, stirring halfway, until the sweet potatoes are golden and edges of the veggies are lightly charred.
- When cool enough to handle, squeeze roasted garlic out of their skins, mash, and set aside. Chop the vegetables into bite sized pieces.
- While the veggies are roasting make the crispy tortilla strips by tossing the tortilla strips with the olive oil and salt. Bake for 8-10 minutes, stirring once, until crisp.
- In a large pot, heat 1 tablespoon olive oil over medium heat.
- Add chili powder, cumin, smoked paprika, and oregano. Stir 30 seconds to “bloom” the spices.
- Add the roasted vegetables (including the roasted garlic), tomatoes, and broth.
- Stir in black beans and shredded chicken.
- Simmer 10–12 minutes to blend flavors.
- Stir in spinach at the very end so it just wilts.
- Add lime juice + cilantro; taste and adjust with salt + pepper.
- Ladle the soup into bowls and top with crumbled queso fresco, avocado slices, extra cilantro, a lime wedge, a dollop of Greek yogurt, and crispy tortilla strips as desired.
Notes
- Swap corn tortillas for cassava tortillas if you want grain-free.
- Add extra vegetables: zucchini, spinach, or carrots work beautifully.
- Use bone broth for added richness and protein.
- Reduce sodium by using no-salt-added tomatoes + broth.