I’m sharing my simple and easy chicken tortilla soup recipe today because you seriously need this in your life! 😄. It’s so easy and so delicious and best of all, it comes together in a snap! What could be better than that?
What Is Tortilla Soup?
Tortilla soup is a Mexican soup made with a tomato and chile sauce base, then simmered with chicken broth. Crunchy tortilla strips are added to each serving and topped with Mexican cheese, and avocados. To make it more filling, the following ingredients could be added.
Veggies: The typical veggies include onions, tomatoes, chiles and corn.
Beans: Pinto and black beans are the most commonly used beans in Mexican cooking, so either one of these beans makes a lovely addition to tortilla soup.
Meat: A meat is not necessary for this soup, but it is a nice addition to the soup. It is often made with chicken, beef, or chicharrón ( fried pork skins ). Lamb and fish can also be used.
Seasoning: The herbs and spices that bring everything together and give an amazing aroma and flavor to the soup include: Oregano, cumin, garlic, salt, cilantro, and lime.
Topping: Of course the mandatory topping is crispy tortillas, but other toppings such as créma, queso fresco, avocado, radish, and fresh cilantro can be added to your liking.
How To Make Easy Chicken Tortilla Soup
Taking an American twist, my chicken tortilla soup is easy to make using some shortcuts.😉 I like to use rotisserie chicken because it is packed with flavor and reduces the cooking time. Buy your favorite traditional style rotisserie chicken and you’re halfway there!
Prep:
Shred the rotisserie chicken, making sure to remove all the bones, and set it aside. Chop the onion and mince the garlic and set those aside.
Cook:
Place a pot over medium heat. Add 1 Tbsp olive oil, then add in the chopped onion. Cook for 2 minutes or until translucent. Add the minced garlic and cook just until fragrant.
Add the cumin powder and masa harina ( If you don’t have masa harina, use one white corn tortilla chopped into tiny bits ). This is used to help thicken the broth a little, and it gives it a delicious tortilla flavor!
Cook for one minute, then add the stewed tomatoes. I love to use the fire-roasted stewed tomatoes. They are the best!. Simmer for about 2 minutes. This will intensify the color and flavor of the soup.
Next add in the corn, green chiles, black beans, and chicken broth. Bring it to a light boil, then add the shredded chicken, lime juice, and salt to taste. Cover and simmer for 15 minutes.
Tortilla Strips:
Now let’s make the tortilla strips. Heat a large skillet over medium-high heat and add a little bit of olive oil. Next add the tortilla strips. Cook them until they are lightly toasted ( about 6 minutes ). Once they are done, place them into a serving dish.
Once the soup is done, distribute it into bowls and top with tortilla strips.
Garnish with cilantro and a lime wedge (optional ) Enjoy!
How To Store Soup
Place the cooled soup ( without the tortilla strips ) into an airtight container and place it in the back of the fridge for up to 5 days.
To freeze tortilla soup you could use a freezer-safe container or sealable plastic bags. If you are using plastic bags, lay them flat in the freezer. Chicken tortilla soup can be frozen for up to 5 months.
Faq:
Tortilla soup is English for Sopa de Tortillas– A traditional Mexican soup made from dried crispy tortillas placed in a broth made with tomatoes, chiles, garlic, onion, and spices.
Use 1-2 tortillas ripped into tinny pieces. They will fall apart and thicken the soup as it simmers. You could also use masa harina as noted in the recipe below.
Try a traditional Mexican cocktail such as a Paloma, a beer, or for the wine lovers, a Spanish wine such as a Rioja will work best.
I hope you love this recipe as much as I do!
Till the next one,
P. S try these other super yummy and filling Mexican soups😉
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Chicken Tortilla Soup
Ingredients
- 3 lb rotisserie chicken
- 2 Tbsp olive oil
- 1 small onion
- 3 garlic cloves
- 1 tsp cumin powder
- 1 Tbsp masa harina or 1 corn tortilla
- 1 14.5 oz. can of stewed diced tomatoes
- 1 15 oz. black beans
- 2 cups sweet yellow corn
- 1 4 oz. can green chilles
- 6 cups chicken broth
- 2 Tbsp lime juice
- salt to taste
Tortilla Strips
- 4 corn tortillas
- 2 Tbsp oil
Optional Garnish
- lime wedges
- chopped cilantro
Instructions
Prep:
- Shred the rotisserie chicken, making sure to remove all the bones, and set it aside. Chop the onion and mince the garlic.
Cook:
- Place a pot over medium heat. Add 1 Tbsp olive oil then add in the chopped onion. Cook for 2 minutes or until translucent. Add the minced garlic and cook just until fragrant.
- Add the cumin powder and masa harina ( If you don't have masa harina, use one white corn tortilla chopped into tiny bits ). Cook for one minute, then add the stewed tomatoes. Simmer for 2 minutes.
- Next add in the corn, green chiles, black beans, and chicken broth. Bring it to a boil, then add the shredded chicken, lime juice, and salt to taste. Cover, reduce the heat and simmer for 15 minutes.
Tortilla Strips:
- While the soup cooks, place a large skillet over medium-high heat and add a little bit of olive oil. Add the tortilla strips. Cook them until they are lightly toasted, stirring consistently( about 6 minutes ). Place them into a serving dish.
- Once the soup is done, distribute it into bowls and top with tortilla strips.
- Garnish with cilantro and a lime wedge (optional ) Enjoy!
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