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Chicken Tortilla Soup


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  • For the soup:
  • 2 T. vegetable oil
  • 1/2 medium onion, medium dice
  • 1/2 small carrot, peeled and medium dice
  • 1/2 medium celery stalk, medium dice
  • 1/2 medium red bell pepper, medium dice
  • 1 medium garlic clove, minced
  • 1/2 t. chili powder
  • 1 t. ground coriander
  • 1 t. ground cumin
  • 1/2 t. dried oregano
  • 1/2 t. paprika
  • 1/4 t. cayenne pepper
  • 4 C. chicken stock or broth
  • 1 C. water
  • 1/2 C. canned tomatoes
  • 1 1/2 t. kosher salt plus more if needed
  • 1/2 t. ground pepper plus more if needed
  • 4-5 (6-inch) corn tortillas, cut into 1/2 inch pieces
  • For the tortilla strips:
  • 1 1/2 C. vegetable oil
  • 4 (6 inch) corn tortillas
  • Kosher salt
  • Fresh ground pepper
  • To finish:
  • 1 1/2 C. shredded cooked chicken
  • 1/2 C. heavy cream
  • Kosher salt
  • Fresh ground pepper



Step 1

For the soup:

1. Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.

2. Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine and bring to a boil.

3. Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disinegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips.

For the tortilla strips:

1. Heat the oil in a large frying pan over medium high heat until shimmering but not smoking (350 degrees) about 6 minutes.

2. Meanwhile, stack the tortillas on a cutting board. Cut the stack in half , then cut crosswise into 1/4 inch strips, set aside. Line a baking sheet with paper towels and set aside.

3. When the oil is ready, add half of the tortilla strips and fry, stirring constantly, until golen brown and crisp, anout 2-2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat until all tortillas are cooked, set aside.

To Finish:

1. When soup is ready, add chicken and cream and stir to combine. Simmer for 15 minutes. Taste and season with salt and pepper as needed.

2. Serve the soup with topped tortilla strips, adding any other sides as desired.


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