Chicken tortilla soup is the Southwestern cousin of mom’s chicken noodle soup, just with a little more kick and a crunchy topping.
And, like it’s relative, it warms the soul and makes you feel good all over.
This quick, no-fuss soup has loads of flavor and uses ingredients that are typically on hand – chicken stock, yellow onions, a can of diced tomatoes and cooked chicken.
The soup doesn't take long to make. In fact, it can be on your table in less than 30 minutes. It’s also an ideal way to transform leftover chicken into a tasty and satisfying dish.
Much healthier than it tastes, this broth based soup is loaded with tomatoes, lean chicken, and heart healthy avocado. Cumin and oregano add a richness and depth to the dish without any fat. If you want a little extra kick, add a few dashes of your favorite hot sauce.
I like to top mine with a few homemade corn tortilla strips, which are surprisingly easy to make. Just cut corn tortillas into thin strips and fry for about 1 minute in a skillet with vegetable oil. If short on time, use crushed tortilla chips instead. Baked tortilla chips would be a heart-healthy alternative.
I also garnish my tortilla soup with diced avocado, a little shredded Monterey Jack cheese and fresh cilantro.
Serve with a side salad or a slice of cornbread and you have a satisfying meal.
The soup can be made the night before or frozen in advance. Just be sure to add the garnishes (tortilla strips, cheese, and avocado) just before serving.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit.
Chicken Tortilla Soup
- Vegetable oil, for frying the tortillas
- 4 small (4-inch) corn tortillas, cut into 1/4-inch strips
- Kosher salt and freshly ground black pepper
- 1 tbsp. olive oil
- 1/2 cup finely diced yellow onion (1 small onion)
- 1 clove garlic, minced
- 1/4 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 can (28-oz.) diced tomatoes with juice
- 3 cups chicken stock
- 2 cups shredded cooked chicken
- 3/4 cup shredded Monterey Jack cheese
- 1 avocado, peeled, seeded, and cut in 1/2-inch cubes
- 1/4 cup finely chopped fresh cilantro leaves
To prepare the tortilla strips, pour enough oil into a large stockpot so that you have a quarter-inch layer of oil. Warm the oil on medium-high heat until a few droplets of water sizzle when carefully sprinkled in the pot. In batches, fry the tortilla strips until golden brown on both sides, about 30 seconds to 1 minute per side. Use metal tongs or a slotted spoon to lift the tortilla strips out of the pan, draining the excess oil as you do so. (The tortilla strips should be fairly stiff and crisp. If not, the oil is not hot enough.) Transfer the tortilla strips to a paper towel-lined plate to absorb the excess oil. Lightly season with salt and pepper while they are still warm.
In another large stockpot over medium-high heat, warm the olive oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, cumin, and oregano and cook until fragrant, about 1 minute. Add the tomatoes, chicken stock, and shredded chicken. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer until the flavors have melded, about 15 minutes. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with the fried tortilla strips, cheese, avocado, and fresh cilantro. Serve immediately.
Recipe from Simply Suppers by Jennifer Chandler.