Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican, Latin American, American
Ingredients: 1-2 Tablespoons Canola Oil; 1 Large Onion (diced); 3 Medium Jalapeño Peppers (diced); 4 Garlic Cloves (minced or 1 teaspoon Garlic Powder); 1 lb. Chicken Breasts or Rotisserie Chicken (cooked, cubed or shredded); 3 teaspoons Salt; 1 teaspoon Black Pepper; 1.5 teaspoon Chili Powder; 1 teaspoon Cumin; (1) 10-ounce can Rotel Tomatoes + Green Chilies (original); (1) 10-ounce can Rotel Tomatoes + Green Chilies (HOT); (1) 4.5-ounce can Old El Paso Green Chilies; 1/4 cup Cilantro; Bag of Frozen Sweet Corn; 6 Cups of Chicken Broth; 6-8 Corn Tortillas cut into strips lengthwise; 1 Avocado cut into bite size pieces; Corn Tortilla Strips:; 1/2- 3/4 cup Canola Oil; 1 cup Mexican Cheese or Cheddar Cheese; 1/2 cup Sour Cream or Mexican Crema; Salt; Cilantro; Lime

4 steps

Prep:10minCook:35min

NOTES: 1. Cilantro - This is a strong-flavored herb. If this is not your favorite flavor, use a little less. If you like it a lot, kick it up. Remember to chop off most of the stem and try to use only the top leafy-area of the cilantro. 2. Tomatoes - I have made it with fresh tomatoes and with Rotele tomatoes and green chilies. Both ways were great, but the canned chilies made the entire process easier. Try it both ways and see what you like. 3. Peppers - I use fresh jalapeños, but I add canned hatch green chilies. If I could find fresh New Mexico peppers, I would go with the fresh, but they are hard to find. 4. Chicken - I have made the soup with 1-2 lbs of chicken. It’s great either way. I love the broth, so when there’s less chicken I just enjoy the broth. Also, make sure to use chicken breasts, not thighs. I used thighs once and the soup was way too greasy. I wish I could take credit for the base recipe, but I found something out there somewhere and then I added some things and took others away (I usually only use a small onion or half of a large one) to make it taste better. I also like things spicy, so if you like it a little less spicy take away a pepper or use a little less chili powder. I hope you like it!

Updated at: Thu, 17 Aug 2023 12:35:11 GMT

Nutrition balance score

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Ingredients

6 servings

Instructions

Step 1

In a large pot, heat oil over medium-high heat. Add onion and saute for 3-4 minutes. Add jalapenos and garlic. Cook for 1-2 minutes. Add chicken breast. Cook for 7-8 minutes or until chicken is no longer pink. Add salt, pepper, chili powder, and cumin. Stir.

Step 2

In a blender or food processor, puree canned tomatoes and cilantro. Add to pot. Stir in chicken broth and sweet corn and cover. Cook for at least 15-20 minutes on medium heat and bring to a boil before reducing to low heat. Remove chicken breasts and use two forks to “pull” and shred chicken. Return chicken to pot and allow to simmer for 5-10 minutes. Taste for seasonings.

Step 3

In large skillet, heat oil over medium high heat. Once it starts to sizzle, add corn tortilla strips. Using tongs, flip and stir to fry evenly. Fry for 1-2 minutes or until golden and crispy. Remove from oil and place on paper towel lined plate. Sprinkle with salt.

Step 4

Ladle soup into bowls. Top with tortilla strips, avocado, and cheese.