Chicken Tortilla Soup

When the weather turns chilly, nothing warms the soul quite like a comforting bowl of Chicken Tortilla Soup. I remember the first time I made it; the aroma filled my kitchen, drawing my family to the table with eager anticipation. Each spoonful of this hearty soup is a hug in a bowl, combining tender pieces of chicken, vibrant cilantro, and the perfect blend of spices that dance on your palate. It’s not just a meal; it’s an experience, a treasure trove of flavors that remind me of cozy evenings spent with loved ones.

This soup quickly became a family favorite, with everyone requesting it after long days or when the winter chill sets in. What I love most is how versatile it is; you can adjust the spices to suit your taste or add more vegetables if you prefer. The crunch of tortilla chips on top adds a delightful texture that elevates the entire dish. Whether you’re cooking for family or friends, I can guarantee this Chicken Tortilla Soup will be the star of your dinner table.

Key Ingredients for Chicken Tortilla Soup

The magic of Chicken Tortilla Soup lies in its beautiful blend of fresh ingredients. Each component plays a vital role, creating a harmonious balance of flavor and texture. The star of the show is the chicken, which adds heartiness, while the cilantro and lime bring freshness. Together, they create a comforting and flavorful dish that’s perfect for any occasion.

• 2 tablespoons olive oil: Used for sautéing the onions and garlic to create a flavorful base.
• 1 small onion, peeled and chopped: Adds sweetness and depth to the soup.
• 2/3 cup fresh chopped cilantro, divided: Provides freshness and a burst of flavor.
• 3 cloves garlic, minced: Infuses the soup with aromatic goodness.
• 4+ cups chicken broth: Forms the soup’s rich base.
• 14.5 ounces diced fire roasted tomatoes (canned): Adds a smoky flavor to the soup.
• 2 whole skinless chicken breasts: The main protein in this hearty dish.
• 3/4 tablespoon ground cumin: Offers a warm, earthy flavor.
• 1/2 tablespoon chili powder: Adds a touch of heat.
• 1/4 teaspoon cayenne pepper: For an extra kick of spice.
• 1-2 bay leaves: Enhances the overall flavor profile.
• 2 carrots, thinly sliced: Adds sweetness and a nice texture.
• 1 1/2 cups shredded Monterey jack cheese: For creaminess and flavor on top.
• 1-2 avocados, diced: For a fresh garnish.
• 10 ounce bag of tortilla chips: For crunch and serving.

Step by Step Guide for Chicken Tortilla Soup

Making Chicken Tortilla Soup is a straightforward process that you can easily follow. With simple steps and a few ingredients, you’ll have a delicious, homemade soup ready to enjoy. Let’s dive into this comforting recipe and get cooking!

1. In a large stock pot, heat olive oil over medium-high heat. Once the oil is shimmering, add the onions and sauté for about three minutes until they soften and become translucent. This step is crucial for developing the flavor base of your soup.
2. Next, add the minced garlic and 1/3 cup of cilantro to the pot. Stir them in and cook for another minute, allowing the garlic to release its aromatic fragrance. Be careful not to burn the garlic, as it can turn bitter.
3. Now, it’s time to stir in the chicken broth, diced tomatoes, and the whole chicken breasts. Add in the ground cumin, chili powder, cayenne pepper, and bay leaves. Mix everything well and push the chicken breasts to the bottom of the pot.
4. Bring the mixture to a boil. Once boiling, reduce the heat to medium and allow it to cook for about ten to twelve minutes. The goal here is to cook the chicken thoroughly and let the flavors meld together.
5. After the chicken is cooked through, use tongs to remove the chicken breasts from the pot. Shred or chop them into bite-sized pieces, then add the shredded chicken back into the soup.
6. Next, add the thinly sliced carrots, and give everything a good stir. Allow the soup to come back to a gentle boil, letting the carrots cook until tender, about five minutes.
7. At this point, if you notice the broth has reduced too much, feel free to add another cup of broth or water to reach your desired consistency.
8. Stir in half of the shredded Monterey jack cheese and one cup of crushed tortilla chips. This adds creaminess and a bit of crunch to the soup.
9. Serve the soup hot, ladled into bowls. Top each bowl with the remaining cheese, fresh cilantro, diced avocado, and extra tortilla chip pieces for added texture.
10. Enjoy your delicious Chicken Tortilla Soup with friends and family, savoring every warming spoonful!

Making Adjustments

As with any recipe, there are plenty of ways to make adjustments to suit your taste preferences or dietary needs. Here are some helpful tips to consider when making Chicken Tortilla Soup.

• Storage: Store leftover Chicken Tortilla Soup in an airtight container in the refrigerator for up to three days. Reheat on the stovetop or in the microwave.
• Freezing: This soup freezes well! You can freeze it in portions for up to three months. Just make sure to leave out the garnishes for best results.
• Pairing: Serve with a side of warm cornbread or fresh tortillas to complement the flavors.
• Adding Vegetables: Feel free to add more vegetables like bell peppers or zucchini for extra nutrition.
• Spice Level: Adjust the heat by adding more cayenne pepper or jalapeños based on your preference.
• Consistency: If your soup is too thick, gradually stir in additional broth until it reaches your desired consistency.
• Vegan Option: Substitute the chicken with beans (like black beans) and use vegetable broth for a vegan twist.

Best Served With

• Fresh Cornbread: A slice of warm cornbread is perfect for soaking up the delicious broth.
• Guacamole: A side of creamy guacamole brings an extra layer of flavor and richness.
• Fresh Salad: A light salad with lime vinaigrette can balance the richness of the soup.
• Tortilla Chips: Serve extra tortilla chips on the side for dipping and crunch.
• Rice: A side of cilantro-lime rice complements the soup perfectly.
• Seasonal Fruit: Fresh fruit salad can serve as a refreshing palate cleanser after the soup.
• Occasions: This soup is perfect for cozy family dinners, game nights, or even casual gatherings with friends.
• Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to three days.

FAQ

Conclusion

In conclusion, Chicken Tortilla Soup is a delightful dish that brings warmth and comfort to any table. Its combination of flavors and textures makes it a must-try for cozy nights or gatherings with family and friends. I encourage you to give this recipe a try—you won’t regret it! Each bowl is filled with love and can easily become a favorite in your household.

Chicken Tortilla Soup

The ultimate comfort food, Chicken Tortilla Soup combines tender chicken, vibrant cilantro, and crispy tortilla chips for a hearty, flavorful experience. Perfect for chilly nights or cozy gatherings, this easy weeknight dinner will warm your heart and satisfy your cravings. Make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 small onion peeled and chopped
• 2/3 cup fresh chopped cilantro divided
• 3 cloves garlic minced
• 4+ cups chicken broth
• 14.5 ounces diced fire roasted tomatoes (canned)
• 2 whole skinless chicken breasts
• 3/4 tablespoon ground cumin
• 1/2 tablespoon chili powder
• 1/4 teaspoon cayenne pepper
• 1-2 bay leaves
• 2 carrots thinly sliced
• 1 1/2 cups shredded Monterey jack cheese
• 1-2 avocados diced
• 10 ounce bag of tortilla chips

Equipment

• Large Pot
• Baking Sheet
• Skillet
• Peeler
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. In a large stock pot, heat the olive oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
2. Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
3. Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
4. Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.
5. Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water.
6. Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.

Notes

• Tip 1: Set the IP on Sauté. Add the oil, onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
• Tip 2: Stir in chicken broth, tomatoes, whole raw chicken breasts, carrots, all spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Lock the lid into place and set on Pressure Cook High for 5 minutes.
• Tip 3: Perform a Quick Release. Once the steam valve button drops it’s safe to open the lid.
• Tip 4: Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup. Stir in half the cheese and 1 cup crushed tortilla chips.
• Tip 5: Garnish as directed above.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.