The Best Damn Chicken Tortilla Soup Recipe

Name: The Best Damn Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 12 serving
Ingredients: 1 ½ lbs boneless; 2 Tbsp olive oil; 1 ½ tsp cumin; ¼ tsp cayenne pepper; 2 tsp garlic powder; 1 Tbsp kosher salt; 2 tsp black pepper; ½ C long grain white rice; 1 C red onion; 1 yellow bell pepper; 1 red bell pepper; 2 garlic cloves; 2 large tomatoes; 2 Serrano peppers; 32 ounces chicken broth; 4 ½ C hot water; 3 Tbsp tomato paste; 1 can; 3 Tbsp maseca; 2 large zucchini; 3 C crispy tortilla strips; cilantro; avocado; queso fresco; crema

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
12
Course
Dinner

The Best Damn Chicken Tortilla Soup Recipe

Tyler Rodriguez

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 ½ lbs boneless Skinless Chicken Breasts
2 Tbsp olive oil divided
1 ½ tsp cumin
¼ tsp cayenne pepper
2 tsp garlic powder
1 Tbsp kosher salt
2 tsp black pepper
½ C long grain white rice not instant rice
1 C red onion diced
1 yellow bell pepper diced
1 red bell pepper diced
2 garlic cloves Minced
2 large tomatoes diced
2 Serrano peppers seeds and veins removed, diced
32 ounces chicken broth
4 ½ C hot water
3 Tbsp tomato paste
1 can 15 Oz. Can Black Beans, Drained
3 Tbsp maseca or cornmeal
2 large zucchini sliced and quartered
3 C crispy tortilla strips
cilantro for ganish
avocado for garnish
queso fresco for garnish
crema for garnish

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Instructions

Preheat oven to 375 degrees. Mix cumin, cayenne pepper, garlic powder, kosher salt and pepper in a small bowl. Drizzle 1 Tbsp of the olive oil on chicken breasts, then lightly coat chicken with half of the seasoning and pat down with hand.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until a meat thermometer reads 165 degrees. Place chicken breasts in the bowl of a mixer and use the paddle attachment to shred the chicken. Set aside.
Heat 1 Tbsp olive oil in a pot over medium high heat. Add the rice and cook, stirring occasionally until the rice begins to toast, about 5 minutes. Add onions, red and yellow pepper, and minced garlic. Stir to combine, cook for about 1-2 minutes then add the remaining seasoning and stir. Add shredded chicken and stir.
Dump in the tomatoes, serrano peppers, chicken stock, 4 cups of water, tomato paste and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 40 minutes, uncovered.
Mix Maseca (or cornmeal) with remaining ½ cup of water. Pour into the soup, then simmer for an additional 20 minutes. Adjust seasonings if needed, then add the cut zucchini and simmer for 10 more minutes. Turn off heat and allow to sit for 15 to 20 minutes before serving, and top with crispy tortilla chips, cilantro, avocado, Queso Fresco, and crema. Devour!