Chicken Tortilla Soup
Chicken Tortilla Soup is on my go to list of meals to prepare when I want something comforting and delicious in a short amount of time. We eat this in our home A LOT! It is such a deeply flavored soup with a good amount of spice, delicious chicken, and crispy tortilla chips that add texture along with flavor. I call it a complete win. So happy to share this recipe because I’m sure you will love this soup just as much as we do.
Ingredients
Aromatics:
Cilantro - stems with leaves
Onion
Garlic
Fresh Jalapeños - The recipe calls for 2 because this is normally how I make my soup. However, you can adjust the heat, if needed, by decreasing the jalapeno count to 1 instead of 2.
Diced Tomatoes, Canned : I prefer my canned tomatoes to be small diced but you can use whatever canned tomatoes you desire you would like for your soup.
Ancho Chilies, Canned: The ancho chilies adds a deep smoky, spicy flavor to the soup that really enhances the flavor profile overall.
Chicken Stock: Chicken broth works as well
Chicken: Boneless, skinless or bone in with skin. Read the preparation options for more information.
Corn: Fresh, frozen, or canned is fine. Be sure to drain the corn if you use canned.
Kidney Beans: The beans can be canned or either dried kidney beans. If you use dried beans, be sure to soak and cook them before adding them to the soup. The measurements are 1 15oz can, drained kidney beans or 1 1/4 cup (10ozs) dried kidney beans, precooked. I have used both dried, cooked and canned kidney beans with both being successful. If you aren’t a fan of kidney beans, you can substitute black beans instead.
Dried Spices:
Cayenne
Cumin
Chili Powder
Salt
Juice From Half a Lime
Preparation Options:
Boil Chicken Pieces in Flavored Broth | This method is extremely flavorful and time efficient. Your chicken pieces, thighs and/or breasts, are boiled into the chicken stock along with an aromatic, ancho chili mixture. The chicken is cooked in the flavorful broth and given time to absorb the flavor of the richly flavored ingredients while also increasing the flavor of the broth by increasing the chicken flavor.
Add your cilantro, onion, garlic, jalapeno(s), and ancho chilies to a blender or food processor. Pulse until smooth.
Pour the aromatic, ancho chili mixture into a large dutch oven or pot along with your chicken broth or stock. Afterwards, add your diced tomatoes, cayenne, cumin, chili powder, salt, and add your chicken pieces to your soup broth. Boil over medium heat for 15-20 for boneless, skinless breast or thighs. If your chicken is bone-in breast or thighs, cook for about 30 minutes.
Remove your chicken from the soup broth. If you are using bone-in chicken with skin on be sure to remove the bones and skin. Shred your chicken and add it back into the pot along with your corn, beans, and lime juice.
Cook for 30 minutes over medium low heat allowing your soup simmer. Serve while hot.
Boil Whole Chicken | My personal preference, which is what is displayed in the included video, is to boil a whole chicken to create my own chicken broth and I use the meat from the chicken in my soup. I always get the most flavor when I do it this way. I am also able to make a batch of chicken broth to not only use for the soup but to store in the freezer for later recipes.
After using your whole chicken to make your chicken broth, add 6 cups of the homemade chicken broth to a large dutch oven or pot.
Afterwards, add your cilantro, onion, garlic, jalapeno(s), and ancho chilies to a blender or food processor. Pulse until smooth. Pour the aromatic, ancho chili mixture into your pot along with your corn, kidney beans, diced tomatoes, cayenne, cumin, chili powder, and salt.
Shred 4lbs of meat from your boiled chicken and add to your pot followed by your lime juice.
Cook for 30 minutes over medium low heat allowing your soup simmer. Serve while hot.
Rotisserie Chicken | There is also an option to use a rotisserie chicken from the grocery store for your soup to save a lot of time.
Pour 6 cups of the homemade chicken broth into a large dutch oven or pot.
Afterwards, add your cilantro, onion, garlic, jalapeno(s), and ancho chilies to a blender or food processor. Pulse until smooth. Pour the aromatic, ancho chili mixture into your pot along with your corn, kidney beans, diced tomatoes, cayenne, cumin, chili powder, and salt.
Also, shred 4lbs of meat from your rotisserie chicken and add to your pot followed by your lime juice. Cook for 30 minutes over medium low heat while your soup simmers. Serve while hot. Enjoy!
Deeply Flavored, Cozy…
Chicken Tortilla soup
Chicken Tortilla Soup
Yield: about 6 to 7 servings
6 cups chicken broth or stock
4lbs boneless, skinless chicken (thighs or breast)
4-5 cilantro stems with leaves
1/2 onion, large diced (will go in blender or food processor)
7 garlic cloves
2 fresh jalapeños, halved, stem removed (1 or 2 based on your heat preference)
14-oz can diced tomatoes, small diced
1 can ancho chilies
6-ozs (1 1/4 cup) corn, frozen, fresh, or canned (drain)
1 15-oz can, drained kidney beans or 1 1/4 cup (10-ozs) dried kidney beans, cooked
1.5 tsp cayenne
1.5 tsp cumin
1 tsp chili powder
2 tsp salt
juice from half a lime
optional toppings: tortilla strips, chopped cilantro leaves, diced avocado, sour cream, and/ or limes
Add your cilantro, onion, garlic, jalapeno(s), and ancho chilies to a blender or food processor. Pulse until smooth.
Pour the aromatic, ancho chili mixture into a large dutch oven or pot along with your chicken broth or stock. Afterwards, add your diced tomatoes, cayenne, cumin, chili powder, salt, and add your chicken pieces to your soup broth. Boil over medium heat for 15-20 for boneless, skinless breast or thighs. If your chicken is bone-in breast or thighs, cook for about 30 minutes.
Remove your chicken from the soup broth. If you are using bone-in chicken with skin on be sure to remove the bones and skin. Shred your chicken and add it back into the pot along with your corn, beans, and lime juice.
Cook for 30 minutes over medium low heat allowing your soup simmer. Serve while hot with tortilla strips/chips. Enjoy!