Chicken Tortilla Soup
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 (8 cups)
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Calories
371 kcal
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Course
Main Course, Soup
Chicken Tortilla Soup
Description
The soup starts by roasting Roma tomatoes to bring out sweetness and depth. Onions and whole garlic cloves are sautéed until lightly browned, then blended with the roasted tomatoes and chipotle pepper into a smooth puree. This mixture is cooked briefly before adding chicken stock, salt, and pepper. Chicken breast simmers until cooked through and is then shredded back into the broth, enriching the soup with protein and flavor.
Corn tortillas are sliced and fried until crisp to serve atop the soup, providing a crunchy contrast to the rich broth. Optional garnishes such as chopped cilantro and crema add freshness and creaminess, customizing the soup to taste. This soup offers a hearty, warming meal with layered flavors and textures.
Older tortillas are preferred for frying as they tend to crisp better due to reduced moisture. Adjust seasoning carefully, especially salt, depending on the sodium level of the broth used. Leftover broth from this soup can be repurposed in other dishes, adding versatility to the recipe.
Ingredients
- 4-5 Roma tomato
- 1.5 onion small to medium
- 3 garlic cloves
- 8 cups stock
- 1 chicken breast
- 1 chipotle in adobo
- 3-4 corn tortillas
- 1/2 teaspoon salt plus more to taste
- black pepper freshly cracked
- neutral cooking oil generic cooking oil
- cilantro optional
- crema optional
Instructions
- Roast the tomatoes in the oven at 400F for 20 minutes or so.
- Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and a single chipotle. Combine well.
- Saute the tomato-onion blender mixture in a dollop of oil over medium heat for a few minutes. Add 8 cups of broth along with 1/2 teaspoon of salt and some freshly cracked pepper.
- Bring to a boil and add the chicken breast. Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, approx. 15-20 minutes.
- Remove the chicken and shred it using two forks. Add the chicken back to the broth and let it simmer for an additional 5 minutes or so. Take a taste for seasoning at this point. I added another 1/4 teaspoon of salt and some more freshly cracked pepper.
- To make the tortilla strips, cut 3-4 corn tortillas into thin strips. Heat up a thin layer of oil over medium-high heat (I used approx. 1/4 cup canola oil). Once the oil is heated, add a handful of the tortilla strips and cook for 30-45 seconds or until they are just starting to turn golden brown. Cook the strips in 3 or 4 batches so that the oil remains at a constant temperature.
- To serve, add shredded chicken to a bowl and top with the broth. Garnish with your choice of tortilla strips, Crema, chopped cilantro, or avocado bits.
- Store leftovers in an airtight container in the fridge.
Notes
- Use older corn tortillas for frying since they crisp better due to lower moisture content.
- Choose good quality stock for best soup flavor; homemade stock is preferred but store-bought works with seasoning adjustment.
- Adjust salt during cooking because stock sodium levels vary.
- Leftover broth can be repurposed in other quick meals or recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(8 cups)
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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