Looking for a delicious and comforting meal that is easy to make? This Chicken tortilla soup recipe is the answer! Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to make. With its flavorful broth, tender chicken, and crispy tortilla strips, it’s a crowd-pleaser that will keep you coming back for more.
Chicken tortilla soup is a popular dish in Mexican cuisine, known for its rich and savory flavors. It is often made with a combination of chicken, vegetables, spices, and of course, tortilla chips. While there are many variations of this soup, the basic recipe remains the same, making it a versatile and customizable option for any taste preference.
If you’re looking to add a new recipe to your cooking repertoire, chicken tortilla soup is a must-try. Not only is it delicious, but it’s also a great way to incorporate healthy ingredients into your meals. With a few simple steps, you can create a hearty and satisfying soup that will warm you up on even the coldest of days. So grab your apron and get ready to make a bowl of homemade chicken tortilla soup that will have your taste buds begging for more.

How to Make Chicken Tortilla Soup

Watch the Video

1. Ingredients

Chicken Breast, Onion, Garlic, Cilantro, Jalapeno Pepper, Lime,, Corn Tortilla, Chicken Broth, Black Beans, Canned Whole Corn, Oilve Oil, Crushed Tomatoes, Cumin, Chili Powder, Garlic Powder, Black Pepper, Salt, Vegetable Oil and Avocado

2. Instructions for Chicken Tortilla Soup

Step 1: Frying the Tortillas

Cut the corn tortillas into strips and set them aside. In a skillet, heat vegetable oil over medium-high heat. Fry tortilla strips in batches until crispy and golden. Remove and set aside.

Step 2: Cooking the Soup

In a Dutch oven, heat olive oil over medium heat. Add onions, jalapeno, and garlic. Sauté for 3 minutes.

Add chicken breasts and season with salt, pepper, and garlic powder. Add corn, black beans, cilantro, and lime juice. Pour in crushed tomatoes and chicken broth. Season with cumin and chili powder. Bring to a light simmer, cover, and cook for 25 minutes.

Remove chicken breasts from the pot after 25 minutes. Allow the chicken to rest for 3 minutes, then shred it. Return the shredded chicken to the pot, cover, and simmer for an additional 8 minutes.

Now that you’ve mastered the art of making chicken tortilla soup, let’s explore the delightful possibilities beyond the bowl.

3. What to Pair with Chicken Tortilla Soup

There are many great options to pair with Tortilla Soup. Some of my favorites includes shrimp tacos, chicken tacos or beef tacos. Enchiladas and fajitas are great choices as well. Feel free to mix and match these main course ideas based on your preferences and dietary choices. Whether you’re a meat lover or prefer a plant-based meal, there’s a perfect pairing to make your chicken tortilla soup experience even more delightful. Here are a few more options for you to consider.

1. Cheesy Quesadillas:
   • The gooey goodness of melted cheese in a quesadilla complements the soup’s warmth and adds an extra layer of comfort.
2. Fresh Guacamole and Chips:
   • The creamy texture of guacamole, paired with crunchy tortilla chips, provides a delightful contrast to the soup.
3. Mexican Rice:
   • Fluffy Mexican rice with its aromatic flavors serves as a perfect side dish, enhancing the overall dining experience.
4. Chilled Cucumber Salad:
   • A refreshing cucumber salad adds a cool and crisp element to balance the heat of the soup.

4. Making the Most of Leftovers

Chicken tortilla soup often tastes even better the next day. Portion out leftover soup into air tight containers and freeze for quick and convenient meals on busy week day.

Chicken tortilla soup is a great hearty meal that can be enjoyed at anytime. It’s a versatile and comforting dish that is so easy to make. Whether you’re savoring it fresh from the pot or repurposing leftovers, this soup is a true winner. So, gather your ingredients, embrace the simplicity of the recipe, and relish the warmth of homemade chicken tortilla soup.

Chicken Tortilla Soup Recipe

Recipe by Soul Food Cooking

0.0 from 0 votes

Course: SoupsCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 lb Chicken Breast

• 1 Onion

• 4 cloves Garlic

• 1/3 Cup Cilantro

• 1 Jalapeno Pepper

• 1 Lime

• 10 Corn Tortillas

• 4 cups Chicken Broth

• 1-14 oz Black beans

• 1-14 oz Can of Corn

• 1 Tbsp Olive Oil

• 1-28 oz Crushed Tomatoes

• 2 tsps Cumin

• 2 tsps Chili Powder

• 2 tsps Garlic Powder

• 1 tsp Black Pepper

• 2 tspsSalt

• Vegetable Oil for frying

• Avocado to garnish

Directions

• Cut the tortilla into strips then set them aside.
• Add the Vegetable oil to a skillet then using medium-high heat bring your oil to temperature.
• Fry the tortilla strips in batches until they are crispy and golden. Remove them from the oil and set them aside.
• Add the Olive oil to your Dutch oven and use a medium heat bring your pot to temperature
• Add the onions. jalapeno and garlic and saute for 3 minutes.
• Add the chicken breasts then season with the salt, pepper and garlic powder.
• Add the corn. black beans. cilantro and lime juice.
• Add the crushed tomatoes and beef broth then seasoned with the cumin and chili powder
• Bring the liquid to a light simmer, cover and allow it to cook for 25 minutes.
• After 25 minutes remove the chicken breast from the pot then reduce your heat.
• Allow the chicken to sit for 3 minutes then shred the chicken.
• Return the chicken to the pot cover and allow the soup to simmer for an additional eight minutes then it is ready to serve.

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