Chicken Tortilla Soup Recipe
User Reviews
5
Chicken Tortilla Soup Recipe
Description
This Chicken Tortilla Soup Recipe starts with sautéing onions, celery, carrots, green bell pepper, and jalapeno for a soft, fragrant vegetable base. Garlic is added briefly to avoid bitterness. Spices including oregano, cumin, and coriander bring depth and a gentle earthiness. Crushed tomatoes and chicken broth create a rich broth, warmed to boiling before adding shredded chicken, fresh cilantro, and sliced corn tortillas. Simmering melds the flavors and tenderizes the tortillas slightly, giving soft textural contrast to the bite of the vegetables.
The soup offers layers of flavor with mild heat from the jalapeno and aromatic herbs. The tortilla strips soften rather than stay crunchy, contributing a subtle thickening effect. When served, toppings like sour cream or Mexican crema add a creamy touch, while shredded cheese and sliced avocado provide richness and smooth texture. A squeeze of fresh lime and chopped cilantro on top brightens and balances the savory broth.
This soup can be served as a filling main course or alongside lighter sides. Its combination of fresh vegetables, spices, and chicken makes it hearty without being heavy.
Ingredients
- 1-2 olive oil tablespoon
- 1 onion diced, medium
- 2 celery large diced, stalks
- 4 carrot peeled and large diced
- 1 bell pepper large diced, small green
- 1 - 2 jalapeno pepper seeded and finely chopped
- 6 garlic chopped, cloves
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 28- ounce crushed tomatoes canned
- 10 cups chicken broth 2.5 qts, low sodium
- 4 chicken heaping cups shredded
- ¼ cup cilantro chopped, fresh
- 6 white corn tortilla cut crosswise into about ½ inch strips, fresh
To Serve (Pick your favorites)
- sour cream or Mexican crema
- cheese Cheddar, Pepper Jack or Mexican blend, shredded
- tortilla chips
- avocado sliced
- lime wedges (lime), chopped (cilantro
- cilantro wedges (lime), chopped (cilantro
- jalapeño sliced
Instructions
Instructions
- In a large pot or Dutch oven, heat up 1 tablespoon of olive oil over medium-high heat. Add the onions, celery, carrots, green bell pepper and jalapeno. Sautee for about 5 - 6 minutes or until the onions become translucent. Add the garlic and cook for about 1 –2 minutes.
- Lower the heat to medium low and stir in the oregano, cumin, coriander and salt. Stir in the crushed tomatoes and chicken stock. Bring to a boil. Add the shredded chicken, tortilla strips and the fresh cilantro. Reduce the heat to low and simmer for 20 to 25 minutes. Season to taste with salt and pepper.
- Serve the soup hot, top with sour cream or Mexican crema, shredded cheese, sliced avocado and tortilla chips. Garnish with lime wedges and chopped cilantro if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 634mg | 26% |
| Potassium | 752mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 7040IU | 141% |
| Vitamin C | 25mg | 28% |
| Calcium | 82mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
