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CHICKEN TORTILLA SOUP

Good morning, friends!

WELCOME TO DAY 5 OF SOUP WEEK.

Today we are making chicken tortilla soup.


Anything "Mexican" inspired...

GIVE

IT

TO

ME !!!

While I frequent a long list of cuisines these days, Mexican has always been a staple in my diet.

It is such an easy flavor profile to nail and the recipes are always simple and usually take 30 minutes or less.

How can you beat that for a busy week night?

If you haven't tried my homemade fajita/taco seasoning, you can find it HERE.

I recommend making a quadruple batch and just having it on hand for those nights you need to pull something together last minute.


But back to the soup we are talking about today!!

CHICKEN TORTILLA SOUP

Isn't she a beauty?!

Ok, here is the scoop.

As you know, I have a hard time with dairy. So I limit it. I try to make recipes that have all the flavor without the tummy ache, constipation and hives.🤪

& I would say I do a damn good job.

It is common for us Americans to toss a couple handfuls of cheese on top of this dish, or make it creamy by adding some cream cheese or heavy cream to the broth and then topping it all with a dollop of sour cream.

I do not do that.

& guess what?

If you are a frequent Mexico traveller, you will notice they also don't add cheese to the majority of their dishes, it is something we have adapted here in the USA to suit our palette.

The white stuff in the photo is some coconut yogurt by the brand Culina. It is my absolute favorite dairy-free yogurt. & to be totally honest, it is the best yogurt I have had ever (dairy or dairy-free).

You don't have to add anything, the flavor is fire without all the great toppings, but for photo purposes, she looked cute!


WHAT YOU WILL NEED

  • Dutch oven - the one I used for this recipe is HERE

  • Sharp knife - I like zwilling

  • Cutting board

  • Two forks or a handheld mixer - for shredding chicken

  • Ladle

  • Bowl for scraps

  • Garlic press - HERE is my favorite, I like the ones that rock back and forth because they are easier to clean.

  • Basting brush - only if you are making your own tortilla strips

  • Pizza slicer - only if you are making your own tortilla strips


FOR INGREDIENTS

  • Extra virgin olive oil

  • Onion - I tend to like organic sweet onions

  • Garlic

  • Jalapeño - removing the seeds and membrane will make things very mild, but you know we keep ours in tact at this house

  • Cumin - love me some simply organics or the organic spices at natural grocers in the bulk section

  • Chili Powder - love me some simply organics or the organic spices at natural grocers in the bulk section

  • Fire roasted tomatoes - love Muir Glen

  • Rotel - there are different levels of spice, choose one that suits you

  • Chicken broth - I love Pacific or Kettle & Fire

  • Black beans - Eden brand is my go to

  • Chicken breasts - we love Mary's organic chicken

  • Frozen corn

  • TOPPINGS : tortilla strips, avocado, lime, cilantro, jalapeño, crushed red pepper, yogurt, sour cream, cheese. Whatever your little heart desires.

Now, are you ready?

This recipe is so incredibly easy.

There should be no excuses for not being able to get dinner on the table tonight. 🤗


If you want to be a little extra, you can make your own tortilla strips. But feel free to crush some tortilla chips on top or buy some strips at the store.

Here is how I make mine :

Brush your corn tortillas with evoo on both sides generously. Cut into strips using a pizza slicer, toss with salt on a cookie sheet and cook in a 350°F oven for 12 minutes, tossing at the halfway point.

They will look like this!

First things, first, dice up the onion and mince the garlic. & if you are adding the jalapeño, dice it up too.

Sauté your onion and jalapeño in a dutch oven with a little bit of evoo until onions are translucent (about 5-8 minutes). Add your garlic and sauté for an additional 30 seconds.

Add your spices (cumin, chili powder, salt & pepper to taste), fire roasted tomatoes, rotel, chicken broth and black beans to the pot. Bring to a boil.

Once boiling, carefully add your chicken breasts, reduce to a simmer, cover and cook for 20 minutes.

After 20 minutes, remove your chicken and shred it using two forks (or a handheld mixer).

Put the chicken back in the dutch oven, add your frozen corn and simmer for 10 minutes.

Serve it up and enjoy!

Don't forget to add all the wonderful toppings you want!


RECIPE PDF 👇🏼

CHICKEN TORTILLA SOUP
.pdf
Download PDF • 1.07MB




INGREDIENTS

  • 3 tablespoons extra virgin olive oil

  • 5-6 corn tortillas

  • 1 teaspoon salt

  • 3/4 sweet onion, chopped

  • 6 cloves garlic, minced

  • 1 jalapeño, optional (if you are sensitive to heat, you can always cut the membrane and seed out to make it very mild)

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 (14 oz) can fire roasted tomatoes, i love Muir Glen

  • 1 (10 oz) can Rotel - there are different levels of spice, choose one that suits you

  • 3 cups chicken broth - i love Pacific or Kettle & Fire

  • 1 (14 oz) can black beans, drained and rinsed

  • 2 chicken breasts

  • 1 cup frozen corn

  • optional toppings :tortilla strips, avocado, lime, cilantro, jalapeño, crushed red pepper, yogurt, sour cream, cheese, etc.

DIRECTIONS

  1. If you are making your own tortilla strips, preheat the oven to 350°F. Brush your corn tortillas using 2 tablespoons of the evoo, slice them using a pizza cutter, toss them onto a cookie sheet and add 1/2 teaspoon + of salt. Cook for 12 minutes, tossing at the halfway point.

  2. In a dutch oven add 1 tablespoon evoo and sauté your onions and jalapeño until onions are translucent (about 5-8 minutes). Add garlic and sauté for additional 30 seconds.

  3. Add your spices (cumin and chili powder, 1/2 teaspoon salt and pepper to taste), fire roasted tomatoes, Rotel, chicken broth and black beans to the dutch oven. Bring to a boil.

  4. Once boiling, carefully add your chicken breasts, reduce to a simmer, cover and cook for 20 minutes. After 20 minutes, remove your chicken and shred it.

  5. Place your chicken back in to the dutch oven and add the frozen corn. Simmer for 10 minutes.

  6. Serve it with all the toppings you wish and ENJOY!


NOTES

  • I like my tortilla soup a little heartier so I only add 3 cups of broth. If you want some more liquid, add an additional cup (or water would work too - this soup is super flavorful so it won't dilute it).

  • Taking the time to make the tortilla strips is worth it. Promise.

  • If you want more spice, add more jalapeño. Or add some crushed red pepper.

  • Do not skip the toppings!



I hope you enjoy this recipe, friends.

Mexican is always a win in my book.

& you can't beat that this soup is so damn simple to make.

Hardly any prep time & pretty much all you need to do is shred some chicken and watch the pot boil.

Doesn't it get any easier?

Get this one on the dinner table tonight.

You and your family won't regret it.



As always, feel free to reach out.

Give this post a like, comment or share. (It really helps me out.)

If you make the recipe, send me some pics and let me know if you enjoyed it. (I love that so much!)


Have a great day!


xoxo

Kirsten ☀️

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