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Chicken Tortilla Soup
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Chicken Tortilla Soup

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
3 hrs 4 mins
Cook Time
3 hrs 4 mins
Servings: 8 -10

Ingredients

  • Ingredients for the soup:
  • 6 corn tortillas small
  • 3 tablespoons extra virgin olive oil
  • 1 onion finely diced, large
  • 1 bunch green spring onions, finely sliced
  • 1 ¼ cups cilantro about 1 medium size bunch, finely chopped
  • 6 garlic minced, medium cloves
  • 1 tablespoon oregano dried
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 2 teaspoons brown sugar
  • 2 teaspoons paprika sweet
  • 2 14½- ounce diced fire-roasted tomatoes If you can't find the fire-roasted tomatoes, just use regular, canned diced tomatoes, cans
  • 10 cups chicken broth low sodium
  • 6 cups chicken breast rotisserie, shredded
  • 2 tablespoons lime juice
  • black pepper freshly ground
  • 1 teaspoon kosher salt more or less, to taste
  • Ingredients for the crispy tortilla strips:
  • 2 tablespoons extra virgin olive oil
  • 6 corn tortillas small
  • kosher salt
  • Ingredients for the toppings:
  • tortilla strips crispy
  • thinly sliced green spring onions
  • cilantro coarsely chopped
  • avocado diced

Instructions

    Cup of Yum
  1. For the soup, stack the corn tortillas on top of each other. Cut pile in half. Cut each stack into ¼-inch thick strips, widthwise.
  2. In a large Dutch oven or heavy-duty soup pot, heat oil over medium heat. Add onion, green onions, cilantro, garlic, oregano, cumin, chili powder, brown sugar, paprika. Sauté for 8-10 minutes or until onions are translucent and tender. Add corn tortilla strips and sauté for another two minutes or until softened.
  3. Add tomatoes and broth and bring to a boil. Reduce to a simmer and cook, uncovered for 45 minutes, maintaining a steady simmer. (Tortilla strips should be melted into the broth by this point.) Add chicken and cook for another 5 minutes. Remove from heat and add lime juice. Taste and add a generous grind of freshly ground black pepper and salt as needed.
  4. Serve soup topped with tortilla strips, sliced green onion, chopped, fresh cilantro, diced avocado and lime wedges.
  5. For the crispy tortilla strips, preheat oven to 400˚F. Line a sheet pan with foil for easy clean up.
  6. Stack and cut tortillas in the same way as directed above in the soup recipe. Place strips on prepared sheet pan and drizzle with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon kosher salt and toss lightly with your hands until all strips are coated with oil. Spread out, as much as possible, to a single layer. Bake for 10 minutes then remove from oven and toss with a spatula. Redistribute to an even layer and return to oven. Repeat until golden and crisp, a total baking time of 20-30 minutes.

Notes

  • Even if you don't like cilantro, don't skip it here. When it's sautéed, then simmered, it looses all the fresh cilantro taste but adds amazing flavor to the soup!