This vibrant chicken tortilla soup offers a perfect balance of smoky spices, tender chicken, and fresh toppings that come together in just over thirty minutes. By using a base of fire-roasted tomatoes and aromatics, this recipe develops a deep, complex flavor profile that feels like it has simmered all day. It is an ideal main course for busy weeknights when you need something wholesome, satisfying, and easy to assemble for the entire family.
List of ingredients
- 2 tablespoons olive oil
- 1 small onion, peeled and chopped
- 2/3 cup fresh chopped cilantro, divided
- 3 cloves garlic, minced
- 4+ cups chicken broth
- 14.5 ounce diced fire roasted tomatoes
- 2 whole skinless chicken breasts
- 3/4 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1-2 bay leaves
- 2 carrots, thinly sliced
- 1 1/2 cups shredded Monterey jack cheese
- 1-2 avocados, diced
- 10 ounce bag of tortilla chips
step-by-step instructions
- Step: In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
- Step: Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
- Step: Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
- Step: Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.
- Step: Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water.
- Step: Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
Refining the Broth Consistency
Achieving the Perfect Soup Texture
The secret to a restaurant-quality tortilla soup lies in the thickness of the broth. By incorporating crushed tortilla chips directly into the pot, you create a natural thickening agent that provides a corn-based heartiness to every spoonful. If you prefer an even thicker, more velvety soup, you can briefly blend a small portion of the vegetables and broth with an immersion blender before adding the chicken back in.
Managing Liquid Evaporation
Because the soup cooks at a simmer for several minutes, some liquid will naturally evaporate. Keep an extra cup of chicken broth or water on hand to adjust the consistency right before serving. A good tortilla soup should be substantial enough to coat the back of a spoon but still thin enough to be enjoyed comfortably as a warm meal.
Customizing Your Bowl
Selecting Flavorful Garnishes
Topping options are what truly make this dish shine and allow guests to customize their own experience. Aside from the traditional avocado and cilantro, consider adding a splash of fresh lime juice to provide a bright, citrusy acidity that cuts through the richness of the cheese. A dollop of plain Greek yogurt or sour cream also adds a cool, tangy contrast to the spicy broth.
Adding Extra Vegetables
While this recipe focuses on carrots, you can easily fold in other vegetables based on what you have in your pantry. Corn kernels, black beans, or even diced red bell peppers work wonderfully within this flavor profile. Simply add them alongside the carrots to ensure they soften at the same rate, adding both fiber and additional color to the final bowl.
Storage and Preparation
Proper Refrigeration Methods
Store any leftover soup in an airtight container in the coldest part of your refrigerator. It will stay fresh for up to one week, though you may find that the tortilla chips inside the soup have softened significantly over time. For the best texture, store the bulk of the soup without the crunchy toppings and add fresh chips immediately before serving.
Freezing for Later Use
If you plan to freeze the soup, skip the step of stirring in the cheese and tortilla chips during the initial cooking process. Freeze the base in a freezer-safe bag or container and reheat it thoroughly on the stove before adding the fresh cheese and chips. This prevents the dairy from curdling during the thawing and reheating process.
Frequently Asked Questions
Can I use rotisserie chicken for this soup?
Absolutely, using pre-cooked chicken is an excellent way to save time. Simply shred the rotisserie chicken and add it to the pot during the final few minutes of cooking to ensure the meat is heated through without becoming dry or tough.
What if I do not have Monterey Jack cheese?
Mild cheddar or a Mexican cheese blend are excellent alternatives that will still provide the necessary meltability. Avoid using cheeses that are too aged, such as sharp cheddar, as they may not melt as smoothly into the broth.
How can I make this soup less spicy?
The heat in this soup comes primarily from the cayenne pepper and the chili powder. To reduce the spiciness, omit the cayenne pepper entirely and reduce the chili powder by half to maintain the flavor without the intense warmth.
Preparing the Chicken Correctly
Maintaining Moisture During Poaching
Poaching the chicken breasts directly in the seasoned broth is the most efficient way to infuse flavor into the meat while keeping it succulent. Be careful not to exceed the recommended cooking time, as even breast meat can become dry if boiled too aggressively. Once the chicken reaches 165 degrees Fahrenheit, it is perfectly ready to be removed and shredded.
Using Dark Meat Alternatives
If you prefer a richer flavor and a more tender bite, feel free to substitute the chicken breasts with boneless, skinless chicken thighs. Thighs are more forgiving during the cooking process and stay moist even if the soup simmers for a few extra minutes. Simply ensure you trim away any excess visible fat before adding them to the pot to keep the broth clean.
Enhancing the Flavor Profile
Sautéing Aromatics for Depth
The initial step of sautéing the onions, garlic, and cilantro is vital for building a flavor foundation that cannot be achieved by simply boiling the ingredients. By softening these aromatics in olive oil first, you release their essential oils, which creates a more complex and aromatic broth. Take your time during these three minutes to ensure the edges of the onions become translucent and soft.
Choosing the Right Broth
Since the broth makes up the majority of the liquid, the quality of your chicken stock will heavily influence the outcome of the dish. Use a high-quality, full-sodium chicken broth for the best results, or if you must use low-sodium, be sure to taste the soup periodically and adjust the salt levels before the final serving. Homemade stock provides the cleanest, most balanced flavor profile if you happen to have it on hand.
Print
Best Chicken Tortilla Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Healthy
Description
The Best Chicken Tortilla Soup Recipe ever! This fresh and healthy tortilla soup recipe is easy to make and an absolute crowd-pleaser.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, peeled and chopped
- 2/3 cup fresh chopped cilantro, divided
- 3 cloves garlic, minced
- 4+ cups chicken broth
- 14.5 ounce diced fire roasted tomatoes
- 2 whole skinless chicken breasts
- 3/4 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1–2 bay leaves
- 2 carrots, thinly sliced
- 1 1/2 cups shredded Monterey jack cheese
- 1–2 avocados, diced
- 10 ounce bag of tortilla chips
Instructions
- Step: In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
- Step: Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
- Step: Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
- Step: Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.
- Step: Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water.
- Step: Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
Notes
This is a great recipe to use up leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up. Low Carb: To make this a “low carb” recipe, omit the tortilla chips. Instant Pot Instructions: Set the IP on Sauté. Add the oil, onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes. Stir in chicken broth, tomatoes, whole raw chicken breasts, carrots, all spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Lock the lid into place and set on Pressure Cook High for 5 minutes. Perform a Quick Release. Once the steam valve button drops it’s safe to open the lid. Remove the cooked chicken breasts, shred or chop them, and add back to the pot. Stir in half the cheese and 1 cup crushed tortilla chips. Garnish as directed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 399 kcal
- Sugar: 5 g
- Sodium: 945 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: Chicken, tortilla, soup, cilantro, avocado, Mexican, easy
