How To Make Tortilla Soup

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Is Chicken Tortilla Soup Unhealthy

How To Make Tortilla Soup | Chicken Tortilla Soup Recipe

Sometimes soups can be pretty heavy and too filling, but this chicken tortilla soup is on the lighter side which makes it a great healthy meal for the whole family. However, just because its healthy doesnt mean it lacks in flavor. The enchilada sauce, spices, and green chilis give this soup the BEST taste.

How To Serve Chicken Tortilla Soup

Traditionally, this soup is served hot as an appetizer, side dish, or main course with tortilla strips or tortilla chips that are crushed between the hands and sprinkled in the bowl. The most satisfying way to serve the soup is with a dollop of sour cream, a few pinches of shredded cheddar or Mexican cheese, a pinch of diced jalapenos, green onions, and a sprinkle of cilantro in bowl. Give it a little stir and taste away!

I HATE cilantro! Can I leave it out of the soup? Yes, but absolutely mix a little into a seperate bowl to try. I used to hate cilantro, but the herb lends just the enough flair without going overboard. Plus, it totally makes the soup. Trust me. It is not an overwhelming cilantro flavor, but certainly is missed when made without this herb.

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Don’t Skip Frying The Tortillas

The essential step that distinguishes tortilla soup from other Mexican soups is that you fry strips of corn tortillas in oil first, and then use the tortilla cooking oil to build the soup.

Tortillas chips aren’t merely a garnish for this soup. By using the tortilla frying oil as a base for the soup you infuse the whole soup with the warm flavor of toasted corn tortillas!

Sally Vargas

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What To Serve With Tortilla Soup

Heres where it gets fun! Tortilla soup is so versatile that nearly anything can be served with it!

A bright tangy cabbage slaw or a Fresh Corn Salad will complement the rich flavors of tortilla soup as well as a side of cheesy quesadillas.

For soup toppings, try some sliced black olives, green chiles, shredded cheddar or crumbled cotija cheese, or cubes of avocados. This is definitely a recipe that will find its way to your table year round!

How To Freeze Mexican Tortilla Soup:

Chicken Tortilla Soup

Like most soups, this tortilla soup freezes well. If you wish to prep or freeze this soup for later, I recommend the following method:

  • prepare the soup base through step 5 in the recipe allow the broth mixture to cool completely and transfer to heatproof containers freeze for up to 2 to 3 months
  • allow the soup to thaw completely in the refrigerator transfer to a large soup pot and reheat over low heat, stirring occasionally.
  • continue steps 6 through 7 of the recipe season with salt and pepper, and more lime juice as needed

Note: I prefer slightly thicker tortilla chips for this soup, as opposed to very thin tortilla chips. Thicker chips hold up better in the hot soup, and provide it with better texture.

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How To Make Vegetarian Tortilla Soup

The ingredient list might seem a little long, but this vegetarian tortilla soup recipe is actually super easy to make!

  • Start by getting the tortilla strips in the oven so you can make the soup while they bake. Slice the tortillas into strips and toss them with a little olive oil and a big pinch of salt. Spread them out on to a sheet pan, leaving enough space in between each one so they’ll get crispy. Bake the strips for about 15 minutes, tossing halfway to ensure a golden brown color on all sides. They will continue to crisp up as they cool, so let them sit for a while before serving.
  • While the tortilla strips are in the oven, get started on the soup! First, sauté some chopped onion, garlic, jalapeño, and bell pepper until everything has just begun to soften and release its flavor. Pour in the tomatoes, stock and beans then bring everything up to a simmer to cook for about 10 more minutes. At this point, you can also stir in the dark chocolate, if you choose to use it.
  • Last, but very important step: add salt! Depending on the saltiness of your vegetable stock, you may need a different amount of salt than the recipe calls for. Taste as you go and season accordingly. If the soup seems bland in any way, it needs another pinch to bring out the other flavors.
  • And that’s it! Serve the soup hot with all your desired toppings and enjoy.

    The full recipe is in the recipe card below.

    Authentic Mexican Tortilla Soup

    Lauraon70privacy policy

    This authentic Mexican Tortilla Soup recipe, adapted from Rick Bayless, is the best chicken tortilla soup that Ive ever had. Bright and acidic with smoky and spicy undertones.

    One of my favorite soups of all time just got a makeover! Ive made this Authentic Mexican Tortilla Soup recipe more times than I can count and we never tire of it. During the colder months, we make it at least once a month.

    If youve stuck around the blog for some time, you might recognize this chicken tortilla soup. It was shared for the first time over four years ago and it has remained a reader favorite to this day.

    The recipe has been re-tested, clarification and notes have been added to the instructions, and the photographs have been updated. It deserved some attention after all of these years, if only to remind you of just how good it is!

    If youve been disappointed with other Mexican tortilla soup recipes, please give this one a try. It is the best that Ive ever had and takes just under an hour start to finish.

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    How To Thicken Chicken Tortilla Soup

    Recently Ive been in a taco/enchilada/soup-ish temper. Possibly its the chilly climate and snow that has me considering alongside these traces. Soup is considered one of my favourite go-to bone heaters, and creamy soups undoubtedly high the checklist. I might in all probability spend a complete week or extra posting nothing however creamy or thicker varieties of soups.

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    I simply took this lengthy pause interested by every kind of soups and have made myself so hungry! Up to now couple of minutes of productive day dreaming Ive give you 4 concepts for various kinds of rib-sticking soups or stews. Yeehaw!

    Thats a humorous phrase yeehaw. Do you hear it in your head as an exuberant twangy cowboy shout? I took one other break from writing simply now and Googled yeehaw. Save your self the difficulty. Nobody is for certain the place it originated. Oh properly, residing languages evolveor devolve every so often, I suppose.

    Anyway, yeehaw for this soup! It turned out even higher than I had hoped. I ordered a bowl of a equally named soup at a sequence restaurant a few weeks in the past and it impressed me to give you my very own rendition. Im utilizing the time period inspired loosely. In actuality, there was nothing inspirational in regards to the restaurant soup apart from the truth that it impressed me to get cracking on a recipe of my very own.

    Chicken Pot Pie Soup Recipe


    When youre craving something rich, creamy, hearty in the cold winter months, look no further than this easy homemade chicken pot pie soup.

    The soup has all the comfort food feels of pot pie, but in soup form. There is juicy shredded chicken, tender potatoes, added texture from the peas, carrots, and corn.

    The soup is finished off with a splash of heavy cream to give it a luxurious richness thatll keep you going back for more!

    To make up for the lack of crust that youd find in a pot pie, I topped the soup with biscuits.

    Although you could make homemade biscuits, I went the canned biscuit dough route and no one was complaining!

    This chicken pot pie soup is easy to make, ready in just 30 minutes, and will make your house smell amazing in the process.

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    Expert Tips And Tricks

    • Make it from scratch. Mixing up homemade taco seasoning gives the best flavor.
    • Shred then soak. Return the shredded chicken to the soup at least 30 minutes before serving so it can absorb the juices.
    • Spice it up. Choose a medium or hot salsa, and add a little extra cayenne pepper to the taco seasoning.
    • Tons of toppings. Get creative and try avocado, jalapeños, cilantro, sour cream, and more.
    • Prep in advance. This soup improves with time, refrigerate or freeze for an easy make-ahead meal.

    How To Make The Best Mexican Tortilla Soup:

    The key to an incredible Mexican tortilla soup is all in the broth. This is where most other chicken tortilla soup recipes fall flat.

    Using dried ancho chiles is what sets this recipe apart and makes it so delicious and unforgettable. For this recipe, well actually be toasting the dried chiles over an open flame to increase their flavor and smokiness.

    Ancho chiles are dried poblano peppers. They are large, nearly black in color, and very wrinkly. They can be found with Mexican and Spanish specialty ingredients in the international aisle of most supermarkets. You can also order them online here .

    The toasted chiles provide this tortilla soup with a medium heat level and smokiness that ground spices or fresh peppers canât replicate.

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    How To Make Tortilla Soup

    Its easy! Chicken tortilla soup takes just 30 minutes to cook. Prep your veggies first to save extra time. Make the tortilla strips while the soup is simmering .

    You can also make the tortilla strips a few days in advance. They only need to pan fry for a minute or so on each side. Once theyre crisp, salt them and save them for later.

    For the Chicken Tortilla Soup:

  • Saute jalapeno and onion until fragrant
  • Add everything else and simmer
  • Remove the chicken and shred it with a couple of forks
  • Add the chicken back in
  • Serve it with tortilla strips and desired toppings
  • This recipe is crazy easy!

    Why Youll Love This Tortilla Soup Recipe:

    Chicken Tortilla Soup

    This soups broth is bright and acidic with smoky undertones and a decent level of spiciness. It is good enough to drink on its own.

    The mixture is combined in a high-powered blender until very smooth and then reduced over high heat until it has thickened and concentrated in flavor. I use a similar method in this Vegetarian Chili Recipe.

    At this point, you simply add chicken broth and allow the flavored broth to simmer for an additional 20 minutes before adding the chicken.

    To make the soup a bit heartier, I stray from tradition and add baby kale leaves .

    The greens add a nutritional boost without detracting from the flavor and give each spoonful a bit more heft. If youd prefer to leave them out, feel free to do so!

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    How To Make Tortilla Soup:

    This might not be the most authentic version of tortillas soup, but we love easy. A few minutes of prep, and a quick simmer on the stove is all that this forgiving meal requires. Enlisting some helpthe job of pulling chicken apart is ideal for tiny handsturns prep time into quality time.

    • Remove all the meat from the chicken
    • Chop the onion, garlic and zucchini.
    • Toss everything into a big pot along with the canned tomatoes, chilies and spices.
    • Put your feet up and snack on tortilla chips while the soup simmers. .

    Super satisfying, healthy, quick and inexpensivewhat more can we ask for in a weeknight dinner? If you’re looking for a vegetarian tortillas soup, go ahead and skip the chicken. The flavor will be just as delicious.

    Storing Chicken Pot Pie Soup

    I havent tested it but I dont think this soup will freeze particularly well.

    Milk products tend to break during the freezing and subsequent thawing processes. Rather than having a creamy texture, the soup could look like it has little white particles floating in it.

    The taste would probably be the same but it wouldnt be pretty to look at.

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    The Best Chicken Tortilla Soup Recipe Ever

    It would seem that everyone has their own version of chicken tortilla soup. Some are thick like gravy. Some thin and watery.

    I prefer a thin, but not watery, broth-based chicken tortilla soup with lots of veggies and toppings.

    Todays Easy Chicken Tortilla Soup Recipe is exactly how I like it. Rich, zesty, and ultra comforting, with a slightly spicy finish.

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    Best Tortillas For Chicken Tortilla Soup

    How to Make Chicken Tortilla Soup |

    The best tortillas to use for tortilla soup are stale yellow corn tortillas. Yellow corn tortillas are sturdier than white corn tortillas and have a richer flavor when cooked. Homemade is best, of course, but store-bought tortillas will also work for this recipe.

    The tortillas should be a little stale, or dry they’ll fry up more easily that way. My guess is that tortilla soup was first invented as a way to use leftover tortillas.

    Since I don’t usually have dry tortillas sitting around, I put my fresh-from-the-fridge corn tortillas in a 200°F oven for 10 to 15 minutes. That’s just enough heat to dry them sufficiently so they fry easily.

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    Shredding The Chicken And Final Touches

    Once it’s simmered for 20-25 minutes, turn off the heat and pull out the chicken. Put the chicken on a plate and let it rest/cool while you tweak the spices. Add salt and pepper to taste, and more spices if needed. I added more cumin because I love the way it smells. Roll the limes under your palm and cut them in half. Juice them directly into the pot and stir.Now, get out a fork. Use it to shred the chicken into bite size pieces and then return it to the pot to reheat. Cut up some avocado and parsley or cilantro to go on top and eat! Or, you can skip that. But I think it makes it even tastier. :DIf nothing else, use those teeny little tortilla chips from the bottom of the bag. 😛

    How To Roast Poblano Peppers And Tomatillos

    Roasting poblano peppers is extremely easy! Along with the poblanos, youre going to want to roast four tomatillos. Tomatillos look like green tomatoes with husks on that you can easily remove.

    In order to roast the poblano peppers, do the following:

  • Preheat the broiler to 500F and place the poblanos and tomatillos on a foil-lined baking sheet.
  • Broil for 5 minutes or until blackened on one side.
  • Flip the poblanos and broil to blacken on the other side.
  • Using a tongs, place the poblanos in a zip top bag, seal it, and allow them to steam for 5 minutes.
  • Meanwhile add the whole tomatillos to a Vitamix or similar blender and process momentarily, until chunky.
  • Remove the peppers from the bag, cut off stems, remove seeds, and slice into strips.
  • Tip: You may want to remove the tomatillos early since they will likely darken quicker than the poblanos.

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    How To Make Chicken Poblano Soup

    After youve got your poblano peppers roasted and sliced and the tomatillos have been blended, youre ready to move on.

  • Add the olive oil and onions to a large Dutch oven and sauté for 5 minutes.
  • Add the garlic and cook for one minute until fragrant.
  • Add all the remaining ingredients plus add the roasted poblanos, tomatillo puree, stir, and let simmer for 20 minutes.
  • Serve with tortilla chips, avocado, cilantro, lime, and crema.
  • Tip: To save time, dont wait to actually to start the soup once you get the poblanos and tomatillos roasting in the oven. Move right onto making the soup so youre not standing idle and wasting time!

    How To Make Corn Tortillas From Scratch

    Chicken Tortilla Soup

    We use wheat flour tortillas occasionally to make quesadillas or traditional burritos, but these are not an everyday meal. Later on, I learned how to make my wheat flour tortillas too. But, at home, I make corn tortillas more often.

    Corn tortillas have been around for a long, long time, and are made of white, yellow or blue corn kernels. They are not just our daily tortilla they are a meal by themselves.

    To prepare corn tortillas, you only need 2 Ingredients, Masa-harina, and water. Not baking powder, wheat flour, sugar or any fat is needed. For this corn tortillas recipe, I will use masa-harina because I know that many of you would not have access to fresh corn masa Masa-Harina which is readily available in Latin grocery stores nowadays.

    I prefer the real thing since the results will be considerably different, the corn tortillas will be less dry than those from masa-harina. If you have access to fresh corn masa, please do make your tortillas with it the flavors are incomparable.

    Check this post if you want to know how to make your own masa at home. Enjoy it!

    These are some of the types of corn tortillas sold in Mexico. Top left with the oval shape is used for flautas, then the white taco tortilla top right. Yellow corn tortilla bottom left and regular everyday uses white corn tortilla bottom right. Corn Tortillas used for tacos are commonly smaller.

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    How To Reheat Chicken Tortilla Soup

    • This soup reheats best on the stovetop. Cook on medium to medium-low heat, just keep covered and stir occasionally, until heated through.
    • It is never recommended to reheat soup in a slow cooker for food safety reasons.
    • For individual servings you can reheat in the microwave in a microwave safe bowl. I like to reheat on a lower power when I heat just about anything that has meat in it, it helps keep the meat from becoming tough and rubbery.

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