Chicken tortilla soup is a wonderful dish. Enjoy a cup of it as an appetizer or a bowlful for lunch or dinner. Chicken soup is good for the soul but in place of chicken noodle soup why not add a south of the border twist and enjoy chicken tortilla soup instead?
This soup is a breeze to make and it boasts a rich and hearty flavor that you are going to love. If you want, you can use leftover rotisserie chicken to make it or even a different protein like turkey or pork. Forget the meat altogether and sub veggies or legumes for a vegetarian version.
Served hot and topped with sour cream, green onions, cilantro, diced avocado, or anything else you like, this soup is sure to nourish your soul and keep you feeling full until the next mealtime. The whole family is going to love it.
Why You’ll Love the Recipe:
This delicious chicken tortilla soup recipe is the kind of dish that’s been handed down the generations. It’s full of amazing south of the border flavors.
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How to Serve It:
Enjoy this simple chicken tortilla soup with your favorite toppings, such as cilantro, sour cream or shredded cheese.
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up later if you want.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Another option is freezing it for up to 3 months.
Variations and Substitutions:
You can make your own tortilla strips by slicing fresh tortillas and frying them until crisp. These offer a crunchier texture and fresher flavor. You can also tweak the amount of chilies used to make it spicier or less spicy, as you prefer.
Chicken Tortilla Soup
Ingredients
- 1 cup finely chopped white onion
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon kosher salt
- 1 tablespoon minced garlic
- Black pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1 tablespoon chopped chipotle chilies in adobo sauce
- ¼ cup tomato paste
- 1 tablespoon minced jalapenos
- ¾ cup finely chopped red bell pepper
- 14½ ounces canned diced fire-roasted tomatoes
- 1 cup canned or frozen corn kernels
- 1 cup canned black beans drained and rinsed
- 1½ teaspoons dried oregano
- 1 cup sliced corn tortilla strips 2 inches wide, ¼ inch thick
- 1 tablespoon lime juice
- ¼ cup cilantro for garnish
- 5 cups chicken broth
Instructions
- Season the chicken on both sides with paprika, salt and pepper.
- Heat a large skillet over a moderate heat.
- Add 1 tablespoon of oil and then cook the chicken in there for 6 to 7 minutes or until lightly golden.
- Shred the chicken and set aside.
- Add 1 tablespoon of oil to the same skillet and then saute the garlic and onions in there for a minute.
- Add the coriander, cumin, chili powder, and 1 teaspoon of paprika and cook for 30 seconds, stirring all the time.
- Next add the chipotle chilies and jalapenos and saute for a minute, then add the tomato paste and saute for another minute.
- Add the fire-roasted tomatoes and their juice, black beans, oregano, chicken broth, a pinch of salt, the shredded chicken, and 1 cup of tortilla strips.
- Stir and bring to a boil, then reduce the heat and simmer for 15 minutes or until the tortillas are soft.
- Stir in the cilantro and lime juice and season with more salt and black pepper if needed.
- Serve the soup immediately.
