Chicken Tortilla Soup

Our Chicken Tortilla Soup is a balance of nutritional powerhouses like protein-rich chicken and beans along with healthy garnishes like avocado and cilantro. Don't forget about the crispy tortilla strips for crunch.

It's a balanced meal that satisfies without weighing you down, perfect for those looking for a healthy yet comforting option.

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⬇️ Table of Contents

• Why You'll Love This Recipe
• Tips For Tortilla Soup:
• Authentic Chicken Tortilla Soup
• Instructions
• Serving Suggestions
• 📖 Recipe

Why You'll Love This Recipe

The soup of the day combines the warmth of the vibrant flavors of Mexico. This recipe is adored for its simplicity, making it accessible to cooks of all levels.

Tips For Tortilla Soup:

• Veggie Delight: Go wild with veggies! Bell peppers, zucchini, or kale can add a pop of color and nutrition.
• 🌶️ Find Your Spice: Tailor the heat to your liking with chili powder or chipotle pepper for that extra zing. Do you prefer it milder? Just dial back on the pepper.
•  Tortilla Tricks: Crispy tortilla strips? Bake them for a healthier twist, and sprinkle them with salt while warm. No time? Store-bought chips are your best friend.
• 🍗 Chicken Choices: Use the all-so-convenient rotisserie chicken or poach your own.
•  Broth Wisdom: The secret to a soul-warming soup is in the broth. Opt for a high-quality stock, homemade or store-bought, to ensure a rich base.
• 🧀 Say Cheese: A little shredded cheese can go a long way, melting into the soup for a creamy texture.
•  Lime & Avocado Love: Remember a squeeze of fresh lime and a few slices of avocado for serving. They add a creamy, tangy kick that elevates the whole experience.

Authentic Chicken Tortilla Soup

Ingredients

For a complete list, please visit the recipe card below.

Chicken and Broth:

• 4-6 pound chicken (preferably without antibiotics or hormones)
• Carrots (unpeeled)
• Celery
• Tomato paste (preferably without high fructose corn syrup)
• Himalayan sea salt (or sea salt)
• Garlic (adjust to taste preference)
• 8 cups of water

Tortillas:

• Corn tortillas (for authenticity and texture)

For the Flavor Base:

• Onions (ensure the center is not green to avoid bitterness)
• Guajillo peppers (for a bit of heat)
• Ancho peppers (for sweetness)
• Orange bell pepper (for sweetness and color)
• Olive oil and canola oil (for baking or frying tortillas)

Seasonings and Additional Ingredients:

• Mirepoix (a combination of diced vegetables, typically includes onions, carrots, and celery)
• Any additional herbs or spices you prefer to enhance the broth
• Selection of peppers, like chipotles, in adobo sauce.

Instructions

Prepare the Broth:

Start with a 4-6 pound chicken. Use one that's free from antibiotics and hormones for the best health benefits.

Place the chicken in a large pot or Instant Pot/pressure cooker.

Add unpeeled carrots (noting a trend away from peeling carrots in many recipes), onion, and celery, the essential mirepoix.

Include tomato paste for color and flavor. I recommend using brands without high fructose corn syrup.

Season with Himalayan sea salt or Celtic salt, noted for their health benefits and rich mineral content, and garlic according to your taste preference.

Add approximately 8 cups of water, ensuring all ingredients are covered, allowing them to cook thoroughly in the liquid.

Cooking:

For those using a traditional pot, cook the chicken and vegetables for about an hour, checking the chicken's internal temperature before proceeding.

Instant Pot or Pressure Cooker Method:

Safety Tip: Make sure the Instant Pot plastic ring is in position on the lid to ensure a proper seal.

Use the soup/broth setting for pressurized cooking, setting the timer for 40 minutes and setting it to normal (temperature).

Preparing Tortillas:

Opt for corn tortillas over flour for authenticity and better texture when baked or fried.

How To Make Crispy Tortilla Chips

Cut the tortillas evenly lengthwise to ensure uniform cooking and presentation.

For baking, lightly coat the tortillas with olive or canola oil, then bake at 325°F for about 10 minutes until crispy.

Alternatively, shallow fry in a bit of oil on the stovetop, watching the temperature to avoid burning.

Creating the Soup Flavor Base:

Remove the green center from the onions before use to avoid bitterness.

Use two types of peppers: Guajillo for a bit of heat and Ancho for sweetness. Dry peppers tend to be sweeter and are not overly spicy.

Clean the peppers by removing the ribs and seeds, which can be bitter.

Include one orange bell pepper for sweetness and color. This choice enhances the base's flavor profile, complementing the dried peppers.

Optional: Corn tortillas can be used as a thickening agent. Take a few tortillas and wet them. Could use chicken broth or water. The idea is to soften them for the blender. Soak for about 90 seconds. Add them to the blender to get new and smooth.

Char these ingredients to add another level of flavor:

Next, we are going to charr the vegetables and chiles. I like using a Cart Iron skillet for this process. Cast iron skillets hold the heat extremely well and help even with cooking.

The level of charr is up to you. The more you charr the vegetables and chiles, the deeper the flavor profile.

Look at that “Base.”

Our Chicken Tortilla Soup is going to be beautiful and full of flavor.  So healthy and bright and vibrant.

At this point, the chicken is done. Remove the chicken and strain the broth/stock. Then, shred the chicken while it is still hot. Once shredded, add a little bit of the cooking liquid back into the shredded chicken. It helps keep the chicken nice and moist.

Then, add the “Base” back into your cooker with the chicken broth/stock. We need to cut up a few vegetables.  Cut up one large onion, one red bell pepper, one orange bell pepper, and one poblano pepper.  The cut is up to you.

Think about the finished dish and how the pieces will feel in your guest’s mouth.  The peppers will be cooked in the cooker along with the base and broth/stock. They will soften and add an additional layer of flavor.

Add the sliced peppers into your cooker, plus some fresh cilantro and the juice of one lime.

Watch How To Make

Serving Suggestions

Garnishes:

🥑 Avocado: Add slices of ripe avocado for creaminess and a touch of color.

Fresh Cilantro: Sprinkle chopped cilantro for a burst of freshness.

Lime Wedges: Serve with lime wedges on the side, allowing guests to add a tangy zest to their soup.

Sour Cream: A dollop of sour cream on top can add a cool, creamy contrast to the warm spices.

🧀 Shredded Cheese: Offer shredded cheese, such as cheddar or Monterey Jack, for a melty texture.

🍅 Diced Tomatoes: Fresh or fire-roasted diced tomato can add a juicy, tangy element.

Sliced Radishes: For a crunchy, peppery addition.

Side Dishes:

Cornbread: Serve with warm, buttery cornbread as a comforting side.

Spanish Rice: A side of Spanish rice can complement the flavors in the soup.

Salad: A light, crisp salad with a citrusy dressing balances the hearty soup.

Quesadillas: Cheese or chicken quesadillas make for a filling, satisfying side.

How To Store Leftovers

Refrigerator:

Cool the soup to room temperature for refrigeration, then store in airtight containers for 3-4 days. Portioning helps for easy reheating.

Freezer:

Freeze the soup in airtight, freezer-safe containers, leaving space for expansion for up to 4-6 months. Label with the date and freeze in portions for convenience. Thaw in the refrigerator or microwave before reheating.

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