Chicken Tortilla Soup Recipe
User Reviews
4.8
Chicken Tortilla Soup Recipe
Description
Chicken Tortilla Soup Recipe starts by frying corn tortilla strips in oil until crispy, then seasoning them with flaky sea salt. In a separate pot, olive oil heats to soften chopped yellow onion and smashed garlic cloves. Ground cumin, coriander, kosher salt, and a chipotle pepper in adobo are added for a smoky, slightly spicy base. Fresh chicken breasts cook in the broth made from chicken stock and canned diced tomatoes, imparting a rich, savory flavor.
The soup is simmered to fully develop the flavors and tenderize the vegetables and chicken. The fried tortilla strips provide contrast with a crunchy texture, enhancing each spoonful. Garnishes like sliced avocado, lime-spiked sour cream, jalapeño slices, and fresh cilantro add layers of freshness, creaminess, and heat, rounding out the experience.
This soup is suitable as a warming main dish, paired well with warm tortillas or rice. It can be made ahead and stored cold for up to five days or frozen. Using raw chicken requires simmering to cook thoroughly, but rotisserie chicken can be added later to shorten cooking time. Optional add-ins like corn or beans can be included to vary texture and flavor.
The recipe allows flexibility on the thickness of the tortilla strips and spice level, letting one customize the crunch and heat intensity according to taste.
Ingredients
Fried Tortilla Strips:
- 5 to 6 corn tortillas cut into thin or thick strips
- 3 tablespoons neutral oil
- 1/4 teaspoon sea salt flaky
Tortilla Soup:
- 1/2 yellow onion roughly chopped
- 4 garlic peeled and smashed, cloves
- 1 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 chipotle in adobo
- 1 (15-ounce) can diced tomatoes canned
- 5 cups chicken broth divided
- 1 pound chicken breast boneless skinless
For Garnish:
- 1 avocado sliced
- 1/4 cup sour cream whisked with a squeeze of lime juice and a pinch of salt
- lime wedges
- 1/2 jalapeño sliced
- cilantro leaves
Instructions
To Fry up the Tortilla Strips:
- Place a bed of paper towels or a clean kitchen towel on a baking sheet or cutting board. We're going to use this to drain the tortillas after they leave the oil.
- Slice up the corn tortillas into whatever size you prefer. I usually go for thin but this is about freedom so do as you please. Pour the oil in a pan set over medium-high heat. When the oil is hot and shimmering, add the tortilla strips, in batches, frying them up until crispy, about 1 minute. Transfer them to the towel and sprinkle with flaky sea salt. Repeat with frying the tortilla strips, adding more oil as necessary. Set them aside.
For Pot Directions:
- To the medium pot, set over medium-high heat, add a tablespoon of olive oil. When the oil is hot, add the onion and garlic cloves. Cook for about 5 to 6 minutes, until the onion becomes translucent.
- Add the spices and salt and mix until the spices are fragrant. Turn off the flame and scoop the onions and garlic, and transfer them to a blender.
- To the blender, add the chipotle in adobo, can of diced tomatoes and a splash of broth. Pulse until very smooth, about 1 minutes. Pour it back into the pot, along with the remaining chicken broth. Give it a taste and adjust the salt according to taste. I added a pinch or two of salt.
- Place the chicken breasts in the soup mixture and bring to a simmer. Turn the heat to medium-low and cover the pot with the lid. Cook for about 30 to 35 minutes, until the chicken is cooked. Remove the lid and remove the chicken. Using two forks, shred the chicken and return it to the pot.
To Serve:
- Divide the soup amongst bowls. Top it with a small handful of tortilla strips, a dollop of sour cream, a few slices of jalapeño, a squeeze of lime and a few leaves of cilantro.
Notes
- Use an Instant Pot to cook this soup faster by setting it on high pressure for 15 minutes.
- Make a large batch for meal prep and store leftovers in an airtight container for up to 5 days in the fridge or freeze for several weeks.
- When using frozen chicken breasts, increase the cooking time slightly to ensure they cook through.
- For faster prep, replace raw chicken with rotisserie chicken, adding it for the last 10 minutes of cooking.
- Add corn, black beans, or fire-roasted tomatoes to customize the soup to your tastes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 385kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 2054mg | 86% |
| Potassium | 827mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 20mg | 22% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
