- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 400 g
- 400 g
- 200 g
- 400 g
- 250 ml
- 3 cloves
- 2 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tbsp
- 150 g
- 15 g
Process
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Preheat the oven to 190°C. Lightly grease a 23x33 cm baking dish with a little olive oil.
Heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the tomato puree and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust salt if needed.
Spread a thin layer of the sauce (about 1/2 cup) over the bottom of the baking dish. Arrange half of the tortilla chips in an even layer over the sauce.
Scatter half of the shredded chicken, half of the black beans, and half of the corn over the chips. Spoon half of the remaining sauce over the top. Repeat with the remaining chips, chicken, beans, corn, and sauce.
Sprinkle the shredded cheddar cheese evenly over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbly and the edges are golden.
Let the bake rest for 5 minutes before serving. Garnish with chopped cilantro and serve with lime wedges on the side.
Kitchen notes
Kitchen notes
- The most common mistake is using thin, fragile tortilla chips, which turn to mush. Use sturdy, thick-cut chips and don't crush them too finely; they should stay intact to form the layers.
- To prevent a soggy bake, make sure the sauce is thick enough to coat the back of a spoon before layering. If it's watery, simmer it a few minutes longer.
- The bake is done when the cheese is fully melted, the sauce bubbles around the edges, and a knife inserted in the center comes out hot. If the top browns too quickly, cover loosely with foil.
- For extra crunch, reserve a handful of chips and crumble them over the top just before serving instead of baking all of them.
Substitutions
- cooked chicken→cooked turkey or shredded beef
- black beans→pinto beans or kidney beans
- cheddar cheese→Monterey Jack or a dairy-free cheese alternative
- chicken broth→vegetable broth
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 180°C oven for 10-15 minutes, or microwave individual portions on high for 1-2 minutes until hot. For best texture, reheat in the oven rather than the microwave. Freezing is not recommended as the tortilla chips will become soggy upon thawing.
FAQ
The questions we get asked most
Can I make this tortilla soup bake ahead of time?
Yes, you can assemble the bake up to 24 hours in advance. Cover tightly and refrigerate. Add 5-10 minutes to the covered baking time since it will go into the oven cold. For best results, add the cheese just before baking.
Why did my tortilla soup bake turn out soggy?
Sogginess usually comes from using thin tortilla chips or a sauce that is too thin. Use thick, sturdy chips and simmer the sauce until it coats a spoon. Also, don't skip the step of spreading a thin layer of sauce on the bottom of the dish; it helps create a barrier.
Can I use rotisserie chicken for this recipe?
Absolutely. A store-bought rotisserie chicken is a great time-saver. Remove the skin and shred the meat. You'll need about 400 g of shredded chicken, which is roughly half of a medium rotisserie chicken.
How do I know when the tortilla soup bake is done?
The bake is ready when the cheese is fully melted and bubbly, and the edges are golden brown. A knife inserted into the center should come out hot. If you're unsure, bake it a few extra minutes; it's hard to overcook, but watch that the top doesn't burn.
Can I freeze tortilla soup bake?
Freezing is not recommended because the tortilla chips will absorb moisture and become mushy when thawed. If you must freeze, assemble without the chips and cheese, freeze the filling, then thaw and layer with fresh chips and cheese before baking.
Is this tortilla soup bake spicy?
This recipe is mild to medium. The heat comes from the smoked paprika and black pepper. If you want more spice, add a pinch of cayenne or serve with sliced jalapeños on the side. To keep it mild, use regular paprika instead of smoked.
What can I use instead of black beans?
You can substitute pinto beans, kidney beans, or even white beans. Just make sure they are drained and rinsed if canned. If you prefer no beans, increase the corn or add diced bell peppers.
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