Best Chicken Tortilla Soup Recipe + Video
User Reviews
5
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
399 kcal
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Course
Main Course, Soup
Best Chicken Tortilla Soup Recipe + Video
Description
This Chicken Tortilla Soup begins by sautéing onions, garlic, and fresh cilantro in olive oil to develop an aromatic base. Chicken broth, fire-roasted diced tomatoes, whole chicken breasts, carrots, and a mixture of cumin, chili powder, cayenne pepper, and bay leaves are added and brought to a boil. The whole chicken cooks in the broth, infusing flavor and becoming tender.
Once the chicken is cooked, it is removed, shredded, and returned to the pot. The soup incorporates shredded Monterey Jack cheese and crushed tortilla chips stirred in for a creamy texture and crunch. Additional toppings such as fresh avocado, cilantro, and more tortilla chips add fresh and crispy elements, enhancing both flavor and mouthfeel.
The soup can be served immediately or after briefly cooling. It offers a hearty and spicy meal option, with balanced heat from the chili spices and a creamy contrast from cheese and avocado. The recipe is adaptable to use leftover cooked chicken, and also includes directions for preparation in an Instant Pot for convenience.
The notes advise that omitting tortilla chips lowers carbohydrates without sacrificing flavor and provide detailed Instant Pot instructions, allowing flexibility in cooking methods.
Ingredients
- 2 tablespoons olive oil
- 1 onion peeled and chopped, small
- 2/3 cup cilantro divided, fresh, chopped
- 3 cloves garlic minced
- 4+ cups chicken broth
- 14.5 ounce tomato canned, diced, fire roasted
- 2 whole chicken breasts skinless
- 3/4 tablespoon cumin ground
- 1/2 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1-2 bay leaf
- 2 carrot thinly sliced
- 1 1/2 cups Monterey jack cheese shredded
- 1-2 avocado diced
- 10 ounce tortilla chips bag
Instructions
- In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
- Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
- Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
- Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.
- Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water.
- Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
Notes
- Leftover or rotisserie chicken can be added at the end to shorten cooking time.
- Omitting tortilla chips makes this soup lower in carbohydrates without losing flavor.
- Instant Pot instructions: Sauté vegetables, pressure cook chicken and broth for 5 minutes, then add toppings as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 399kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 945mg | 39% |
| Potassium | 695mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 4170IU | 83% |
| Vitamin C | 24.1mg | 27% |
| Calcium | 311mg | 31% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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