| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 12 corn tortillas
- All-natural vegetable or olive oil cooking spray
- Kosher salt
- 3 to 4 tablespoons corn oil
- 2 tablespoons mild to medium-heat chili powder, such as ancho or a blend (a couple of scant palmfuls)
- 1 tablespoon ground cumin (about a palmful)
- 2 to 3 cloves garlic, chopped
- 2 fresh bay leaves
- 1 large onion, chopped
- Handful fresh cilantro leaves, roughly chopped
- Freshly ground black pepper
- 1 quart chicken stock
- One 14-ounce can diced tomatoes with green chiles or 1 can diced tomatoes mixed with one 4-ounce can chopped green chiles
- 4 pieces boneless, skinless chicken breasts
- 2 ripe avocados
- 2 limes
- 2 large jalapeno peppers, seeded and chopped, for serving
- 1 small red onion, finely chopped, for serving
- Queso fresco, crumbled, for serving
- Sour cream, for serving
Instructions
- Preheat the oven to 375 degrees F. Slice 6 of the tortillas into 1-inch strips, and then arrange them on a baking sheet in a single layer and spray with cooking spray. Bake until deeply golden, season with salt and reserve.
- Heat the corn oil in a soup pot or large Dutch oven over medium-high heat. Chop the remaining 6 tortillas into 1 to 1 1/2-inch squares, and then stir into the pot 1 minute. Add the chili powder, cumin, garlic, bay leaves, onions and cilantro, sprinkle with some salt and pepper and stir to toast the spices. Cook until the onions are translucent, 12 to 15 minutes.
- Pour in the stock with the tomatoes and chiles and bring to a boil. Add the chicken, reduce the heat a bit and simmer to cook through, 15 minutes. Remove the chicken, slice or chop the breasts, and then return to the soup. Remove the bay leaves before serving.
- To serve, dice the avocados and cut the limes into wedges. Place some avocado at the bottom of each soup bowl and douse with a healthy squeeze of lime juice before filling the bowls with soup. At the table, top the soup with the baked tortilla strips, jalapenos, red onions, queso fresco and sour cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 968 |
| Total Fat | 45 g |
| Saturated Fat | 9 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 16 g |
| Sugar | 12 g |
| Protein | 79 g |
| Cholesterol | 218 mg |
| Sodium | 2149 mg |
| Serving Size | 1 of 4 servings |
| Calories | 968 |
| Total Fat | 45 g |
| Saturated Fat | 9 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 16 g |
| Sugar | 12 g |
| Protein | 79 g |
| Cholesterol | 218 mg |
| Sodium | 2149 mg |
Reviews
This recipe has been my go to, and the one I compare all others to. Been making this for what I think has been 15 years. Always one of the first soups I think of when it starts getting cold outside. Love this recipe as is!
My family loves it! The teachers I work with do as well, whenever there is a school potluck or another event I’m always asked to bring.
great recipe, very flavorful.
This is perfect just the way it is. We live in South Texas and Tortilla Soup is a staple here…and this as good as I’ve ever had! Bring me another bowl!!!
This was so super good. Really easy to make, and very flavorful. I do agree with lesliediane that it has some heat. I didn’t’ completely omit the jalapenos, but i only put a very small amount on top, especially because they are even spicier raw. This is filling and hearty and just so, so good. This definitely will now be a go-to soup for me.
I thought this was really good. I used a can of Rotel rather than the can of tomatoes and can of chilis. It was plenty spicy so I’m glad I skipped the jalapenos. Also, I added a bit of lime juice to the soup.
I love this recipe, it’s easy to make and all the toppings take it to the next level. Tons of fresh flavor in every bite!
Absolutely delicious! My new love!
This was so easy and absolutley delicious. I’ve been looking for a good chicken tortilla soup and this is it. Using the corn tortills makes it gluten free too. I added 1 tsp salt in the end, and shredded, rather than sliced the chicken. Yummo.
Incredible recipe! Best tortilla soup I’ve had.