Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 (8 cups)
Ingredients: 4-5 roma tomatoes; 1.5 onions (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); freshly cracked black pepper; oil; cilantro (optional); Crema (optional)

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4.3

84 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 (8 cups)
Calories
371 kcal
Course
Main Course, Soup

Chicken Tortilla Soup

Ximena Brandt

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Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips.

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Ingredients

Servings

4-5 roma tomatoes
1.5 onions (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)
freshly cracked black pepper
oil
cilantro (optional)
Crema (optional)

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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

Tortillas that are older tend to crisp up the best when frying (less moisture). More tips on making crispy tortilla strips.
Try to use the best stock that you can get your hands on. I used a batch of homemade chicken stock.
Keep in mind that salt amount will vary based on the stock that you're using. For example, most store-bought stocks are high in sodium so I would start by adding less salt and taste testing along the way.
The broth used in this soup can lead to all sorts of quick meals. See Souper Broth for recipe ideas.