Chicken Tortilla Soup
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I recently ventured beyond my usual rotation of recipes and tried a fantastic recipe for Chicken Tortilla Soup, courtesy of Melanie from The Sisters’ Cafe. Before this, my experience with Mexican-inspired soups was limited strictly to taco soup, so this was an exciting step into new territory!
I had to make a couple of minor tweaks based on what I had on hand:
- Cilantro: I had to omit the fresh cilantro entirely, as I didn’t have any in the fridge. While I imagine the bright flavor would be a great addition, the soup was still incredibly flavorful without it.
- Tortillas: This is where I ran into a bit of a snag! I was certain I had corn tortillas on hand, but after checking, I realized I only had flour tortillas. I used them to finish the dish, but I genuinely believe the soup would have been much better and more traditional with the corn tortillas. Next time, I’ll definitely make sure to grab the right ones!
Despite the minor substitutions, the best part about this recipe is how quick and easy it was to put together. It came together effortlessly, making it a perfect meal for a busy weeknight. I’m so glad I tried this recipe—it’s definitely a keeper, even with the flour tortilla modification!
Ingredients for Chicken Tortilla Soup
- OLIVE OIL
- ONION
- DICED GREEN CHILES
- COOKED CHICKEN
- CAYEENE PEPPER, OPTIONAL
- CUMIN
- OREGANO
- CHILI POWDER
- GARLIC POWDER
- DICED TOMATOES
- WHITE BEANS
- CHICKEN BROTH
- FRESH CILANTRO
- LIME
- SALT AND PEPPER
Instructions for Chicken Tortilla Soup
To start building the flavor base of this fantastic soup, grab a large pot or Dutch oven. Heat a tablespoon of cooking oil over medium heat. Add your chopped onion and chilies. Sauté the mixture, stirring occasionally, until the onions become fragrant and tender, which usually takes about 5 to 7 minutes. Once the base is soft, stir in the shredded chicken and all your spices. Cook this for about one minute until the spices are wonderfully aromatic.
Next, it’s time to turn this into a soup! Pour in the broth, along with the tomatoes and beans. If you’re incorporating fresh cilantro into the soup itself, add it now. Bring the entire mixture to a boil, then immediately reduce the heat to a low setting. Let the soup simmer for at least 5 minutes—the longer it simmers, the more the flavors will marry and deepen.
While the soup is simmering, prepare your essential garnishes. A great tortilla soup needs a great crunch, so preheat your oven to 350°F (175°C) for the tortilla strips. Take 10 yellow corn tortillas and use a pizza cutter or sharp knife to slice them into thin strips. Spread these strips onto a baking sheet, lightly spray them with cooking oil (like Pam Olive Oil), and sprinkle with a pinch of kosher salt. Bake them for about 8 to 10 minutes, or until they are golden brown and perfectly crisp. Be sure to watch them closely!
Finally, it’s time to serve this comforting meal! Ladle the hot soup into individual bowls. Finish each serving with a generous handful of your freshly crisped tortilla strips, several chunks of fresh avocado, and a cooling dollop of sour cream (or Greek yogurt, if you prefer). Enjoy every spoonful of this quick, easy, and satisfying soup!
Frequently Asked Questions
What kind of chicken should I use?
The recipe calls for cooked, shredded chicken. The quickest option is a store-bought rotisserie chicken. Otherwise, you can boil/poach chicken breasts or thighs in broth and shred them before adding to the soup.
What if I don’t like cilantro?
Feel free to omit it entirely. You can substitute a different fresh herb like parsley or a squeeze of fresh lime juice at the end for brightness, or simply leave it out, as the spices provide plenty of flavor.
I only have flour tortillas, is that okay?
Yes, you can use flour tortillas, but they won’t achieve the same authentic crunch as corn tortillas. If you use flour, cut them thin and watch them carefully as they bake, as they crisp up differently.
Can I make this soup spicier?
Yes! You can increase the heat by 1) Adding a diced jalapeño or serrano pepper along with the onions and chilies. 2) Stirring in a dash of hot sauce or a pinch of cayenne pepper during the simmer. 3) Using a can of diced tomatoes with green chilies (like Rotel).
How long will the soup last?
Leftover soup can be stored in an airtight container in the refrigerator for 3 to 4 days.
Can I freeze Chicken Tortilla Soup?
Yes, you can freeze the soup base! Let it cool completely, then transfer it to a freezer-safe container for up to 3 months.
FOR MORE RECIPES LIKE THIS, TRY:
- Instant Pot Chicken Tortilla Soup
- Crock Pot Chicken Tortilla Soup
- Instant Pot Chicken Taco Soup
- Hearty Instant Pot Chicken Tortilla Soup
Chicken Tortilla Soup
Real Mom Kitchen
Ingredients
- 1 Tbsp olive oil
- 1 onion chopped
- 4 oz can diced green chilies
- 1 lb chicken cooked and shredded
- ¼ tsp cayenne pepper optional
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp garlic powder
- 16 oz can diced tomatoes
- 16 oz can small white beans
- 14.5 oz can chicken broth
- ¼ cup fresh cilantro chopped
- ½ lime squeezed over soup
- salt and pepper to taste
Instructions
Soup Base
- In a large pot or Dutch oven, heat 1 Tbsp oil over medium heat. Add onion and chilies; sauté 5–7 minutes until tender.
- Stir in shredded chicken and spices. Cook for 1 minute until fragrant.
- Pour in broth, tomatoes, and beans. Add fresh cilantro (if using in the soup).
- Bring to a boil, then immediately reduce heat and simmer for at least 5 minutes.
Crispy Tortilla Garnish
- Preheat oven to 350°F (175°C).
- Cut 10 yellow corn tortillas into thin strips.
- Spread strips on a baking sheet, lightly spray with cooking oil, and sprinkle with kosher salt.
- Bake 8–10 minutes until golden brown and crisp. Watch closely to prevent burning.
To Serve
- Ladle soup into bowls.
- Garnish each serving with a handful of crispy tortilla strips, chunks of avocado, and a dollop of sour cream.
