Chicken Tortilla Soup
Chicken Tortilla Soup is an authentic Mexican dish that can be easily prepared at home. We had leftovers for days, but didn't get tired of it! If you're looking for a hearty, comforting meal that can satisfy your Mexican food craving, look no further. This is a bowl of soup you'll want to lick clean!
This simple chicken tortilla soup recipe provides a symphony of flavours in each bite:
- Spice from the fresh and dried peppers
- Acid from the crushed tomatoes
- Richness from the sour cream and cheese
- Umami from the shredded chicken and black beans
- Brightness from the green onions and lime juice
How to Garnish the Chicken Tortilla Soup
To garnish, add a handful of crispy tortilla chips, shredded cheese of your choice, sour cream, and some chopped green onions. Finish it off with a squeeze of lime to add some brightness to the soup. The tortilla chips will add a nice contrast of texture against the softness of the soup ingredients. However, you can skip frying the tortilla chips all together and purchase them from the grocery store instead.
How to Store Leftover Chicken Tortilla Soup
First, let the chicken tortilla soup cool down completely. Adding hot soup to the fridge can bring the internal temperature down and cause growth of harmful bacteria. Meanwhile, you can store your tortilla chips in air tight containers and keep them in a cool dry space. Store your leftover soup in airtight containers as well and keep in the fridge for up to four days.
Freezing Leftover Soup
In addition, what we love about this recipe is that you can easily freeze it for quick grab-and-go meals! Just put single servings of the soup in freezer safe Ziploc bags and then reheat in the microwave or stove top. You can also let the soup thaw overnight so that it can be reheated faster.
Check out our Instagram post on this recipe!
This is a simple tortilla soup recipe with a wonderful blend of flavours in each spoonful!
In addition to hosting a chorus of flavours, tortilla soup has a great balance of crunch from the tortillas and softness from soup.
If you are in a hurry, you can skip frying the tortilla chips yourself and purchase them from the grocery store.
- 2 yellow Onions minced
- 5 medium size tortillas cut into strips
- 3 jalapeno peppers diced
- 1 pablano pepper diced
- 1 Green onion sliced
- 2 Chicken breasts
- 2 tsp salt
- 0.5 tsp cayenne powder
- 0.5 tsp ancho chili powder (optional)
- 0.5 tsp cumin (optional)
- 0.5 tsp paprika (optional)
- 1 tsp chili
- 5 clove garlic minced
- 2 cup vegetable broth (or chicken broth)
- 1 cup canola oil (can use peanut or vegetable oil instead)
- 1 can diced tomato
- 1 can black beans
- 1 can corn
- 1 Bunches cilantro
- 1 cup sour cream
- 1 cup shredded cheddar (or any fatty cheese)
- 2 limes
Coat the bottom of a large pot with cooking oil and bring to to medium high heat.
- Add onion, pablano, salt, and jalapeno peppers. Cook on medium high heat until onion is translucent and peppers are fragrant. 10 min.
Add corn, beans, tomato, and all spices. Mix Well. Cook on medium heat for 5 min.
Lower heat and bring pot to simmer. Add broth and both whole chicken breasts. Cook with lid (if available) for ~20 minutes until chicken is cooked through. If no lid, then add additional broth/water as needed.
Remove chicken breasts from pot and place on cutting board. Pull apart chicken with two forks. Meat should pull apart easily if chicken is cooked.
Put pulled chicken back into soup.
Squeeze limes into soup.
- Serve with sour cream, chopped cilantro, shredded cheese, sliced green onion, and crispy tortilla chips.
- Cut tortilla into strips.
Add a 1 cm thick layer of oil to a small pan or saucepan and heat until oil is shimmering.
Add tortilla strips in small batches to the oil. Cook until golden brown (15s) per side. Then remove from oil onto a plate lined with paper towel. Be careful not to crowd the pan.