Nothing’s more comforting than a big, hearty bowl of chicken tortilla soup with a rich, warm, spicy broth.
Top it with crispy tortilla strips or chips, creamy avocado, melty cheese, and a little cilantro or jalapeño for that perfect finishing touch.
The rich chili and roasted tomato broth is packed with spice and flavour, making every spoonful incredibly satisfying. I swear, when I serve this soup, I feel like I’m on holiday in Mexico!
And because it’s loaded with tender shredded chicken, it’s hearty enough to serve as dinner all on its own.
Cozy, flavour-packed, and loaded with all the good stuff—this is comfort food at its best and you’ll want to make again and again and again.
Chicken Tortilla Soup
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 28 oz can Stewed or crushed tomatoes
- 1/2 small can chipotle chilies in adobo sauce (use less if you don't like spice) chopped
- 4 cups low sodium chicken or vegetable broth
- 1 10 oz can enchilada sauce (or homemade)
- 1 4.5 oz can chopped green chiles
- 1 teaspoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 15 oz can black beans, drained and rinsed
- 1 cup fresh or frozen corn niblets
- 1 1/2 lbs boneless skinless chicken breasts
- 2 Tablespoon cilantro (chopped)
- Juice of 1 lime
Optional Toppings
- 2 Tablespoon cilantro (chopped)
- 1/2 cup tortilla strips (toast corn tortillas in oven and cut into strips) (Alternate option: you can use tortilla chips)
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 cup avocado cubes
Instructions
- In a large pot or dutch oven, heat olive oil over medium high heat and sauté onion for 4 minutes. Add in the garlic and sauté for an additional minute.
- Add in the rest of the ingredients, except cilantro and lime juice, and bring to a boil. Lower the heat and let the soup simmer for about 30 to 45 minutes, until chicken is tender and cooked through.
- Once the chicken is cooked, remove it from the pot and shred the chicken using two forks. Add the shredded chicken back into the soup along with the cilantro and lime juice.
- Serve steaming hot in large bowls. Top the soup with avocado cubes, cheese, cilantro, tortilla strips or chips.
Notes
I make my own enchilada sauce and it does not disappoint. It is great to have on hand for all your mexican dinner recipes.
Enchilada Sauce
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon ground chili powder scale back if you’re sensitive to spice
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Pinch of cinnamon
- 1 teaspoon all purpose flour
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable broth
- 1/2 can chipotle chili in adobo sauce
- 1 teaspoon apple cider vinegar
- Pinch Freshly ground black pepper, and salt to taste
Instructions
- This sauce comes together quickly so measure out all the ingredients including the dry ingredients, tomato paste, and broth prior to preparation.
- In a medium-sized pot over medium heat, warm the oil until hot and add the spice mixture and flour. Stir until mixture sizzles and everything is nicely toasted.
- Whisk in the tomato paste and the chipotle chili into the mixture, then slowly pour in the broth while whisking constantly to ensure you do not have any lumps.
- Bring the mixture to a simmer. Cook, whisking often, for about 10 minutes, until the sauce has thickened a bit.
- Remove the sauce from the heat, then whisk in the vinegar and season to taste with freshly ground black pepper and salt.
Notes
