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Alice’s Chicken Tortilla Soup

Oh, you're going to love this chicken tortilla soup I've been making for literally years! It's the best one I've ever had because it's super flavorful and healthy, but still hearty enough to fill you up. And the best part? You can make it ahead of time, even a day before, and it reheats really well! I always like to make the homemade fried tortilla strips too - they're so delicious and everyone who tries the soup loves them!


Ingredients:

 

1 Tablespoon vegetable or olive oil (plus ½ cup for frying tortillas optional, but highly recommended)

½ cup chopped onion

3 cloves garlic chopped

1 Tablespoon chili powder

1 Tablespoon tomato paste

3 boneless, skinless chicken thighs

4 cups chicken stock

Fresh cilantro stems, plus 1/3 cup cilantro leaves chopped for garnish

½ cup corn (frozen or canned)

½ cup canned black beans drained and rinsed

1 can fire-roasted diced tomatoes

2 Tablespoons lime juice

1 avocado diced and tossed with lime juice (for serving)

¼ cup feta cheese (for serving)

Sour cream (for serving)

Fresh lime wedges (for serving)

4 fresh corn or flour tortillas are optional but highly recommended!

 

Directions:

 

-      Put 1 Tablespoon of oil in a Dutch oven or large soup pot and heat oil for 2 minutes

-      Add the onion and cook for 2 minutes until soft, then add garlic for 30m seconds, then add the chili powder and tomato paste. Combine well with a spoon and cook for 1 minute, do not burn the chili.

-      Season the chicken thighs with salt and pepper then nestle in the chili paste and turn them over to coat well.

-      Pour in 3/4 cup of the chicken broth then cover the pot and simmer for about 30 minutes until the chicken is tender. 

-      Remove the chicken and hold on a plate to cool, then chop or shred into bite-size pieces.

- Add the remaining broth and cilantro stems to the pot and simmer for 30 minutes to develop a deeper flavor.

-      After 30 minutes add the corn, beans, canned tomatoes, lime juice, and shredded chicken and simmer for 5 more minutes.

-      Taste and season with salt and pepper to your liking.

-      Serve with chopped avocado, cheese, or extra lime juice. 

 

**If you want to take this soup over the top, MAKE the fried tortilla strips, you won’t regret it, but take note, you may need to make extra for your family or friends stealing them as you make them!

 

Heat oil over medium heat in a small saucepan, with high sides.  Once the oil reaches 375 degrees add 6-8 strips of tortillas, use a pair of tongs to scrunch them a bit.  Fry until golden and remove with a slotted spoon or spider to a paper towel-lined plate.  Salt lightly once on the plate then repeat until all your strips are cooked.




Tortilla Soup - Google Docs
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