Chicken Tortilla Soup is a hearty and flavorful dish that combines tender shredded chicken with a rich, savory broth infused with the bold flavors of chili powder, cumin, and sautéed vegetables. The addition of corn tortillas directly into the soup creates a unique texture and a subtle corn flavor that thickens the broth beautifully. This soup is a warming, comforting meal that’s perfect for a cozy dinner, and the garnishes add a fresh, zesty finish.
Ingredients:
For the Soup:
- ¼ cup extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 medium yellow onions, roughly chopped (about 2½ cups)
- 4 cloves garlic, coarsely chopped
- 1 green or red bell pepper, deseeded and roughly chopped
- 6 (6-inch) corn tortillas, cut into small pieces (about 1¼ cups)
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 8 cups low sodium chicken stock or broth
- 1½ teaspoons salt
- ⅛ teaspoon cayenne pepper or hot sauce (optional)
- 3 cups rotisserie chicken, shredded
For Garnish:
- Crushed corn tortilla chips or crispy corn tortilla strips
- Sour cream
- Handful chopped fresh cilantro
- 2 avocados, diced
- Lime wedges
Instructions:
- Sauté the Vegetables:
- In a large pot, heat the olive oil and butter over medium heat until the butter is melted. Add the chopped onions, garlic, and bell pepper. Cook, stirring occasionally, until the vegetables are tender and just beginning to brown, about 10-15 minutes. This step develops a deep flavor base for the soup.
- Incorporate the Tortillas and Spices:
- Stir in the cut corn tortillas, chili powder, and cumin. Cook for a few more minutes, allowing the tortillas to begin breaking down and infusing the soup with their corn flavor. The tortillas will help thicken the soup naturally.
- Simmer the Soup:
- Pour in the chicken stock, salt, and cayenne pepper (if using). Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for about 20 minutes, allowing the flavors to meld and the tortillas to further soften.
- Blend and Add Chicken:
- Remove the soup from the heat. Using an immersion blender, puree the soup until completely smooth. Alternatively, you can carefully blend the soup in batches in a blender. Once smooth, stir in the shredded chicken, ensuring it’s evenly distributed throughout the soup.
- Serve and Garnish:
- Ladle the hot soup into bowls. Garnish each serving with your choice of crushed tortilla chips or crispy tortilla strips, a dollop of sour cream, a sprinkle of fresh cilantro, diced avocado, and a squeeze of lime juice. The garnishes add a delightful contrast of textures and fresh flavors to the rich, smooth soup.
- Storage:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of water or stock if the soup thickens too much in the fridge.
Tips:
- Choosing Tortillas: Use corn tortillas for the best flavor and texture. They break down into the soup and help thicken it naturally. Flour tortillas won’t work as well in this recipe.
- Rotisserie Chicken Shortcut: Rotisserie chicken is a great time-saver, but you can also use any leftover cooked chicken. If you’re starting from raw chicken, poach or roast it until cooked through before shredding.
- Make it Spicy: If you like a bit more heat, don’t shy away from adding the cayenne pepper or a splash of your favorite hot sauce. You can also add a chopped jalapeño along with the onions and bell pepper for an extra kick.
- Texture Variation: For a chunkier soup, only partially blend the soup, leaving some of the vegetables and tortillas in pieces for added texture.
- Serving Suggestion: Pair this soup with a side of Mexican rice or a fresh salad for a complete meal. It’s also delicious served with a side of warm, buttered cornbread.
Chicken Tortilla Soup is not only a comforting meal, but it’s also versatile and can be easily adapted to suit your taste. Whether you like it mild or spicy, with extra toppings or just a squeeze of lime, this soup is sure to become a favorite in your household!
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