Chicken Tortilla Soup
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
510 kcal
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Course
Main Course, Soup, Others
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Cuisine
Mexican
Chicken Tortilla Soup
Description
This soup begins by cooking onions, garlic, and green bell peppers in olive oil and butter until they soften and begin to brown slightly, building a flavorful base. Corn tortillas are then added and cooked briefly with chili powder and cumin, imparting a mild heat and smoky aromatic element. Chicken stock and seasoning are poured in, and the mixture simmers for 20 minutes before being pureed until completely smooth, creating a creamy, thick consistency without cream.
Shredded rotisserie chicken is folded in to add protein and substance, making the soup hearty yet light. The garnishes—tortilla chips, sour cream, chopped cilantro, diced avocado, and fresh lime—introduce contrasting textures and bright flavors that complement the rich soup.
This soup is suitable for lunch or dinner and benefits from the complex flavors developed by the sautéing and blending process. Using white corn tortillas and red bell pepper instead of green can improve the soup’s color, though flavor remains rich regardless.
Ingredients
Soup:
- ¼ cup extra virgin olive oil
- 4 tablespoons butter unsalted
- 2 yellow onion roughly chopped (about 2½ cups, medium
- 4 cloves garlic coarsely chopped
- 1 green bell pepper deseeded and roughly chopped, or red bell pepper
- 6 (6-inch) corn tortilla about 1¼ cups), see note, cut into small pieces
- 2 teaspoons chili powder
- 1 tablespoon cumin ground
- 8 cups chicken stock low sodium, or broth
- 1½ teaspoons salt
- 1/8 /8 teaspoon cayenne pepper optional, or hot sauce
- 3 cups rotisserie chicken shredded
Garnish:
- corn tortilla chips crushed or crispy corn tortilla strips
- sour cream
- cilantro handful, chopped, fresh
- 2 avocado diced
- lime
Instructions
- Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 10-15 minutes.
- Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more. Add chicken stock, salt and cayenne pepper (if adding) and bring to a boil. Turn heat down to low and simmer for about 20 minutes.
- Remove the soup from the heat and puree until completely smooth. An immersion blender is easiest for this or blend in batches in your blender. Stir in chicken, then ladle soup into bowls and garnish. Store leftovers in an airtight container in the fridge.
Notes
- Avoid expecting a bright color; blending yellow corn tortillas with green bell pepper results in a brownish soup, which is normal.
- White corn tortillas and red bell pepper can be used for a more visually appealing soup color.
- Nutritional values provided do not include garnish toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 510kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 143mg | 48% |
| Sodium | 1466mg | 61% |
| Potassium | 475mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 29mg | 32% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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