Traditional Chicken Tortilla Soup

by

Traditional Chicken Tortilla Soup

Chicken tortilla soup is a hearty, flavorful Mexican dish made with a tomato-based broth, shredded chicken, and crispy tortilla strips. It’s a comforting meal that’s both nourishing and packed with bold, smoky flavors, perfect for weeknight dinners or meal prep.

Quick Facts

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 6
  • Cuisine: Mexican
  • Category: Soup

Why You’ll Love This Recipe

  • Bold, smoky flavor from chipotle and cumin
  • One-pot recipe that’s easy to make ahead
  • Naturally gluten-free when using corn tortillas
  • Customizable toppings for every taste preference

Description

This recipe simmers chicken breasts in a smoky, tomato-based broth seasoned with chipotle and cumin, then shreds the meat back into the soup. Topped with crispy tortilla strips, creamy avocado, and fresh lime, it’s a satisfying, flavorful dish in every bowl.

Equipment Needed

  • Large soup pot
  • Two forks for shredding
  • Baking sheet (if baking tortilla strips)

Ingredients

  • 2 chicken breasts
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 chipotle pepper in adobo, minced
  • 1 teaspoon cumin
  • Corn tortillas, cut into strips and fried or baked
  • Avocado, lime, and cilantro for garnish

Ingredient Notes: Adjust the number of chipotle peppers to control the soup’s smokiness and heat level; one pepper provides moderate spice, while two will make it noticeably spicier.

How to Make It (Preparation)

  1. In a large pot, combine the chicken breasts, broth, diced tomatoes, onion, garlic, chipotle pepper, and cumin.
  2. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the chicken is fully cooked through.
  3. Remove the chicken from the pot and shred it with two forks.
  4. Return the shredded chicken to the pot and simmer for another 5 minutes to let the flavors combine.
  5. Meanwhile, prepare the tortilla strips by frying or baking them until crispy, about 8-10 minutes at 400°F (200°C) if baking.
  6. Taste the soup and adjust seasoning with salt, pepper, or more chipotle as desired.
  7. Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, and fresh cilantro.
  8. Serve with lime wedges on the side.

Pro Tips for Success

  • Bake the tortilla strips instead of frying for a lighter, equally crispy option.
  • Shred the chicken while it’s still warm for easier handling.
  • Add the tortilla strips just before serving so they stay crispy.
  • Simmer the broth a bit longer for deeper, more concentrated flavor.

Variations & Substitutions

  • Vegetarian version: replace the chicken with black beans and use vegetable broth.
  • Extra hearty version: add a cup of cooked rice or corn kernels to the soup.
  • Dairy addition: top with shredded Monterey Jack or a dollop of sour cream.

Storage & Reheating

Store the soup (without tortilla strips) in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Store tortilla strips separately at room temperature to keep them crisp, and add fresh just before serving reheated soup.

Health Benefits

This soup is high in lean protein from the chicken and rich in antioxidants from the tomatoes and chipotle pepper, including lycopene and capsaicin. Avocado adds healthy monounsaturated fats and fiber, while the broth base helps keep the dish hydrating and lighter compared to cream-based soups.

Nutrition Information (Approximate, Per Serving)

  • Calories: 290 kcal
  • Protein: 28g
  • Carbohydrates: 20g
  • Fat: 11g
  • Fiber: 4g

Note: Nutrition values are estimates and can vary based on specific ingredients and portion sizes. Consult a registered dietitian for precise dietary needs.

Serving Suggestions

Serve with a side of Mexican rice or warm corn tortillas. A wedge of lime and extra cilantro brighten up the finished bowl.

Frequently Asked Questions

Can I use rotisserie chicken instead?
Yes, shredded rotisserie chicken can be stirred in at the end to save time, skipping the initial simmering step.

How spicy is this soup?
One chipotle pepper provides mild to moderate heat; adjust up or down based on your spice preference.

Can I make this in a slow cooker?
Yes, combine all ingredients except the shredding step and cook on low for 6-7 hours, then shred the chicken before serving.

Leave a Comment