How To Make Chicken Tortilla Soup
First, saute the onions and garlic then add the cumin, coriander, and chile powder and cook until fragrant, 1 minute. Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat. Add the chicken breasts and simmer uncovered until the chicken is just barely cooked through, about 12 minutes. Cool and shred the chicken.
Cooking the chicken breasts in the broth, enriches both the broth with the chicken, and the chicken with the broth, but if you are in a rush, go right ahead and use about 3 cups of shredded cooked chicken, maybe from a rotisserie chicken.
Meanwhile, pan fry the tortilla strips in batches until they are crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.
Stir the chicken into the soup, and serve hot with the tortilla strips and other toppings of your choice.
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.
Chicken Tortilla Soup Ingredients
CHICKEN: Cut chicken breasts into small pieces and simmer them in the chicken broth. Adding chicken adds a great source of protein, however, the soup recipe can be made without chicken as I have had it both ways dozens of times.
VEGETABLES: Canned vegetables include diced tomatoes with green chilies and pinto beans. Fresh vegetable ingredients like corn, zucchini, and cilantro.
BROTH: Using a good flavor chicken broth makes all the difference. To make it vegetarian, vegetable stock may be used in place of chicken.
SEASONING: Use a taco seasoning you like. A homemade version can also be used in this recipe. Carne asada seasoning may also be used.
CORN MESA: The secret ingredient that takes an otherwise ordinary recipe into a spectacular corn flavor soup. Corn mesa flour is typically sold in the international aisle and comes in a package that is similar to flour. Corn mesa is ground corn that is used to make tortillas. I use it to thicken the tortilla soup and flavor it with a classic corn taste.
TORTILLA CHIPS: I like to use thin corn tortilla chips. A low salt variety or gourmet restaurant style is my favorite. Once the soup is dished up and toppings are added, crunch a few handfuls of tortilla chips into the bowl and stir it all together.
TOPPINGS: Classic Tortilla Soup toppings include cheddar cheese, sour cream, cilantro, diced jalapenos, and green onions. Honestly, all these toppings add deep flavor to each bite. Dont skip out on any of them.
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Ingredients In Easy Chicken Tortilla Soup
Not only is this recipe loaded with both protein and vegetables, it is made with many pantry staples you likely already have on hand. The bulk of the ingredients include:
- Chicken: I used two large, boneless skinless chicken breasts here . Feel free to use chicken thighs here if you prefer!
- Black Beans: Ups the protein content of this soup to keep you feeling full all day. Also loaded with fiber.
- Corn: I love how the sweetness of the corn contrasts with the spices in this soup. I used 1 can of corn, but you could easily sub frozen or even fresh corn here.
- Fire roasted tomatoes: Using diced tomatoes here brings so much flavor to the broth! Youll need two, 14.5oz cans
- Chicken broth: Forms the base of the broth. Vegetable broth will also work if thats all you have on hand.
- Chopped green chilies: You can typically find these in a small can in the Mexican food aisle. They come in both spicy and mild form . You can also use a chopped jalapeno if youre a big fan of spice!
- Cilantro: I love the flavor that cilantro adds to the broth. I know some people are very anti-cilantro, so feel free to leave this out, but youll be missing some of the flavor.
- Spices: The spice profile in this soup is pretty similar to a Mexican dish or chili cumin, paprika, chili powder, and cayenne.
Recipe: Mexican Chicken Tortilla Soup
Mexican Chicken Tortilla Soup is quick to make and full of flavor!
This version eliminates the gluten found in other recipes and adds avocado for more fiber and healthy omega-3 fatty acids. Most importantly, it tastes fantastic! Its the perfect candidate for freezing, too just wait to add the tortilla strips and avocado until you thaw and reheat.
Crispy brown rice tortilla strips add satisfying crunch to this delicious soup, while spicy ground chipotle weighs in a with a little kick of smoky heat. It’s gluten-free version of a Mexican favorite.
- Prep: 15 mins
4 tspolive oil or coconut oil
1 brown rice tortilla, cut in half, then into thin strips
1 medium onion, chopped
1/4 tspground chipotle pepper
1 can organic diced fire-roasted tomatoes and their juice
4 cupsorganic low-sodium chicken broth
12 oz.cooked organic free-range boneless, skinless chicken breast cut into cubes
2 tbspchopped fresh cilantro
1 tbsplime juice
1 avocado, cut into 1/2-inch dice
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Tortilla Soup In Instant Pot And Air Fryer Recipe
I love my Instant Pot it is such a time saver. I made the chicken broth and cooked the chicken for the tortilla soup at the Instant Pot and it came out delicious and fast! I also used the air fryer to cook the veggies for the tomatoes soup much faster! also instead of fry the tortillas in a deep bed of oily fry them at the air fryer and they came out perfectly! You could add the tomatoes and other ingredients straight with the chicken but it tastes very different. Roast the veggies for the soup really take flavors to another level.
Mexican Tortilla Soup Toppings:
Then, of course, comes the best part. The toppings! This is what brings Mexican tortilla soup together and takes this soup over the top. Each one contributes texture, flavor, and balance.
- crushed tortilla chips
- grated extra sharp cheddar cheese
- diced avocado
- cilantro leaves
- freshly squeezed lime juice
If youre serving this soup to a crowd, you can set out individual bowls of toppings and have everyone help themselves.
Alternatively, you can add the toppings to each empty soup bowl and ladle the hot soup over them just before serving. Its up to you!
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Frying Tortilla Strips For Chicken Tortilla Soup Recipe
Frying tortilla strips could not be easier. You literally heat up some oil, and while the oil heats, thinly slice up some flour or corn tortillas. A couple minutes of cooking in the hot oil, remove them with a slotted spoon, and drain on paper towels. Salt lightly. Try not to eat them all while you make the soup. for more tips on frying tortilla strips.
Need one more shortcut? Skip the frying of the tortillas, grab a bag of tortilla chips, lightly crush a few handfuls, and use those instead.
Chicken Tortilla Soup: This divine soup is scented with chili, cumin and coriander, and topped with all kinds of deliciousness, like avocado and tortilla crisps.
What Are Some Chicken Tortilla Soup Varieties
There are a few different popular tortilla soup variations. For example, you can add beans and it becomes Tarasca soup, or if you omit the chicken it is called Azteca soup.
Today, however, I am going to share my recipe for the traditional Chicken Tortilla Soup. It is perfect for cold, rainy days but if you are like me, you will like it year-round.
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How To Make The Best Chicken Tortilla Soup
Ingredients In Chicken Tortilla Soup
The secret to packing in tons of flavor in a short amount of time is using lots of spices. From onions, garlic, cumin and oregano to fresh cilantro, lime juice, chipotle peppers and smoked paprika, every single inch of this chicken tortilla soup is full of as many delicious Mexican flavors as possible.
This bowl of soup has the perfect amount of heat alongside a healthy serving of vegetables, all in a warm, comforting broth. While the combination of various chili powders, cumin and smoked paprika give the chicken tortilla soup a slightly spicy kick, the lime juice and cilantro add hints of brightness and fragrance that make my mouth water. Top it all off with a healthy dollop of plain Greek yogurt or sour cream, a sprinkle of shredded Mexican cheese and all you have left to do is one thing.
Top it with some crushed tortilla chips!
I personally like using regular store-bought tortilla chips, but if youre looking for a super authentic version, then making your own tortilla strips is the way to go.
To make your own, simply cut 4 or 5 store-bought corn tortillas into thin strips and fry them in some oil. Once they get crispy, place them on a paper towel to drain off any excess oil and season with salt. Thats it!
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By Step Instructions Its Easy
- Step 1: Heat a Dutch oven or your favorite soup pot over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering add the chopped onions. Cook the onions, stirring often until they start to soften. About 3 minutes. Add the pieces of chicken. Dont stir for 2 minutes, allowing the chicken to obtain a sear on one side. Stir the chicken and let cook 3 more minutes. Add the garlic and cook until fragrant. About 1 minute.
Step 2: Turn down heat a bit, pour in chicken broth and add spices. Let this simmer for about 5 minutes to blend flavors.
- Step 3: Add canned tomatoes, part of the can of Rotel tomatoes, creamed corn and chopped chile peppers. Give it a good stir and simmer, uncovered for 15 minutes. Its ready to serve.
How To Freeze Mexican 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 Mexican Chicken Soup
Start with finely chopping the onion and finely mince the garlic cloves. Heat a small pot and add the olive oil on medium heat.
Add the onion and stir it round in the pan to let it absorb the oil. Then add the garlic and let the onion and garlic go soft and translucent
Now chop the plum cherry tomatoes into small pieces and add to the pot. Stir for a couple of minutes to let the tomatoes go soft.
Then it is time to add the fire-roasted tomatoes. Use a wooden spoon to break the tomatoes up into smaller pieces.
Increase the heat to medium-hot to let the tomatoes boil. Then add the taco seasoning and stir to evenly distribute the seasoning through the soup.
Then it is time to add the kidney beans, the corn, and the shredded chicken. If you like it spicy you can add some finely chopped jalapeno pepper as well.
Recipe For Easy Mexican Tortilla Soup
If you love soups as much as we do, check out my Soup Category. Youll find lots of delicious cozy comfort food recipes, including the most popular on my site of Hatch Green Chili. And if youre looking for more Hatch Green Chile recipes, dont miss my Green Chile Recipe Page.
If youve tried this or any other recipe on my website, please leave a comment about your experience with the recipe below, I love hearing from you. And also, please leave a star rating while youre there.
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What To Serve With Taco Soup
Taco Soup can be served with a bun or a slice of bread, tortilla chips and cheese.
If your taco soup is more of an appetizer or the first course for a dinner party, it is perfect served before Chicken Fajitas or Shrimp Fajitas! And dont forget to include a delicious dessert-like Apple Pie Tacos!
Set out a tray of toppings for everyone to garnish their own bowls! Some of my favorite toppings are:
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Mexican Chicken Tortilla Soup
This quick and easy best ever chicken tortilla soup recipe is healthy, absolutely bursting with bold Mexican flavors, and 100 percent crave-able. This soup will become a must-make in your house!
- 2boneless skinless chicken breasts
- 2teaspoonschili powder-divided
- 1teaspoongarlic powder-divided
- salt and pepper-to taste
- 2ears of corn on the cob
- 115-ounce can diced tomatoes and green chiles
- 215-ounce cans fire roasted tomateos
- 115-ounce can black beans or pinto beans-drained
- juice of 2 limes-about 2 tablespoons
- 1-2jalapenos-seeded and diced
- 1bunch cilantro-roughly chopped
Crock Pot Tortilla Soup
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This easy Crock PotTortilla Soup is the perfect set it and forget it version of our favorite Chicken Tortilla Soup recipe.
It makes for an easy weeknight dinner made right in the slow cooker. Most of the ingredients are ones you likely already have in the pantry and fridge!
The best slow cooker soup recipes are made with a big variety of flavors and colors just like this one.
A base of chicken broth is paired with tender chicken breasts, tomatoes, and a little bit of heat from jalapenos!
Once cooked, top this easy crockpot soup recipe with crispy tortilla strips for a delicious weeknight meal!
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What Is Tortilla Soup Anyway
Spiced, but not necessarily spicy, tortilla soup is simple, flavorful Mexican chicken soup traditionally flavored with tomatoes, garlic, onions, and chilies. While our version may not qualify as the most authentic tortilla soup recipe ever, we know for sure its the most weeknight friendly. Our recipe combines major flavor and minimal effort thanks to these 3 superstar ingredients that deserve a place on your grocery list every time:
Toppings For Chicken Tortilla Soup
Top this soup generously because each topping adds more flavour. I love laying out some lime, cilantro, tortilla chips, sour cream and jalapenos and then each person can choose what they want to top it with.
Seriously, there is no better way to beat the chill than this chicken tortilla soup. Its fresh, healthy, hearty and has so much flavour. There is a nice hit of heat that can be toned down if you like but I highly recommend keeping it as is.
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Authentic Mexican Tortilla Soup
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.