Soups & Stews > Broth-Based Soups > Other Broth-Based Soups > Tortilla Soup Recipe

Authentic Chicken Tortilla Soup

A hearty and flavorful chicken tortilla soup, perfect for a comforting meal. This recipe combines tender chicken, a rich tomato-based broth, and crispy tortilla strips for a satisfying and delicious experience. Garnish with your favorite toppings for a personalized touch. This recipe serves approximately 6 people

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 2 Chicken breasts
  • 1 Onion
  • 3 Garlic cloves
  • 28 oz Diced tomatoes
  • 8 cups Chicken broth
  • 2 Chipotle peppers in adobo sauce
  • 6 Corn tortillas
  • 1 Avocado
  • 1 Lime
  • 1/4 cup Cilantro
  • 1/2 cup Shredded cheese (cheddar or Monterey Jack)
  • 1/4 cup Sour cream
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

Prepare the Chicken

Season the chicken breasts with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until lightly browned. Remove the chicken from the pot and set aside.

Sauté the Vegetables

Add the diced onion and minced garlic to the pot. Cook until softened, about 5 minutes. Stir in the diced tomatoes and chipotle peppers in adobo sauce. Cook for another 5 minutes, stirring occasionally.

Simmer the Soup

Pour in the chicken broth and bring to a simmer. Add the seared chicken breasts back to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.

Shred the Chicken

Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.

Prepare Tortilla Strips

While the soup is simmering, cut the corn tortillas into thin strips. Heat a small amount of olive oil in a skillet over medium heat. Fry the tortilla strips until golden brown and crispy. Alternatively, you can bake the tortilla strips in the oven at 350°F (175°C) for 10-15 minutes, or until crispy.

Assemble and Serve

Ladle the soup into bowls. Top with crispy tortilla strips, diced avocado, a squeeze of lime juice, chopped cilantro, shredded cheese, and a dollop of sour cream. Serve immediately.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.) Calories: 75 kcal Protein: 6g Fat: 3g Carbohydrates: 6g

Other Considerations for Nutrition

For a lower sodium option, use low-sodium chicken broth. To reduce fat, use skinless chicken breasts and limit the amount of cheese and sour cream used as toppings. For vegetarian option replace Chicken breasts with black beans.

← Asian Noodle Soup with Tofu Authentic Vietnamese Pho →

FAQ

  • Can I make this soup in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Sear the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and return it to the slow cooker before serving.
  • Can I freeze this soup?

    Yes, this soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • How can I make this soup spicier?

    To increase the spice level, add more chipotle peppers in adobo sauce or a pinch of cayenne pepper to the soup.