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Chicken Tortilla Soup

Chicken Tortilla Soup is one of my all-time favorites, the flavors are incredible, it's healthy and it's so quick and easy to make!
Prep Time 30 mins
Cook Time 30 mins
Course Main Course, Soup
Cuisine Mexican
Servings 6 people

Equipment

  • large pot or dutch oven
  • stirring spoon
  • chef's knife
  • cutting board

Ingredients
  

  • 1 Roasted Chicken Shredded, bones can be reserved to make stock
  • 5 cups Chicken Stock
  • 4 Tbs. Extra Virgin Olive Oil
  • 1 Yellow Onion diced
  • Kosher Salt & Black Pepper
  • 5 cloves Garlic minced
  • 1 Tbs. Dried Oregano
  • 1 Tbs. Ground Cumin
  • 1 Tbs. Ground Coriander
  • 1 Bay Leaf
  • 1 Chipotle in Adobo chopped, plus 1 Tbs. of the sauce
  • 1 28 oz. can Crushed Tomatoes San Marzano
  • 1 can Fire Roasted Corn
  • 1 can Beans Kidney or Black
  • 3 Tbs. Heavy Cream Optional to make it creamy
  • 2 Tbs. Masa (plus 2-3 Tbs. water) to make a slurry Optional if you want it thicker
  • 4 Corn Tortillas cut into thin strips for frying/topping
  • Vegetable Oil to cover 1/2" of the bottom of a skillet for frying
  • 1 Avocado diced for topping
  • Cheese Monterrey Jack or Cotija for topping
  • 1/4 cup Fresh Cilantro chopped and divided for soup and garnish
  • 2 Limes for soup and for garnish
  • Sour Cream for topping

Instructions
 

  • In a large pot or dutch oven, heat extra virgin olive oil over medium heat. Add diced onion, salt and pepper and cook until translucent, about 5 minutes. Add minced garlic, dried oregano, coriander, cumin and bay leaf and stir to combine for 2-3 minutes. Then add chopped chipotle in adobo, plus a Tbs. of the sauce, the canned tomatoes and chicken stock. Let simmer for 20 minutes
  • Meanwhile, add vegetable oil to a separate skillet and fill until it's 1/2" deep, heat to medium high. Fry the corn tortilla strips in batches and remove to a paper towel lined plate to drain. Add a sprinkle of salt while they're hot and reserve for toppings.
  • Add the shredded chicken, the drained corn and beans, half of the chopped fresh cilantro and a squeeze of half a lime. Taste for seasoning and add more salt and pepper if needed.
  • If you want it thicker, add the masa slurry and cook for 10 additional minutes. If you want it creamier, add a splash of heavy cream, stir for 2 minutes and turn off the heat.
  • Serve with desired toppings, enjoy!

Notes

** If you want to make it creamy, add the splash of cream, if not, omit it.
** If you want to make it thicker, add the slurry of masa/water and cook into the soup and cook for another 10-15 minutes to allow the soup to thicken.
Keyword Aly's Elegant Eats, Aly's Elegant Eats Chicken Tortilla Soup, Chicken Tortilla Soup