Hey, y'all! It's soup season - though, in all honesty, every season is soup season in my world. While I have many favorites - like my Creamy Sausage Tortellini Soup - my Chicken Tortilla Soup is near the top of the list. I've never shared the recipe with y'all and I'm excited to do so today!
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Chicken Tortilla Soup
Frequently Asked Questions
You can make your chicken in the oven, boil it, or even use a rotisserie chicken from your local grocery store. I most usually boil my chicken for this recipe.
Yes! As stated above, I like to boil my chicken. However, to save time, you can absolutely use a rotisserie chicken from the store! I find that it's often cheaper to do so, as well.
I boil my chicken in low-sodium chicken broth. To the broth, I add a hefty pinch of course black pepper and allow my chicken to cook to an internal temperature of 165F. I skim the chicken broth after removing the chicken breast to remove any residue that I do not want in my soup. From there, I shred my chicken in the stand mixer to save time. You can shred easily with two forks, as well!
You can freeze this soup if you wish (minus the tortilla strips); that said, it is optimal to use it up in your refrigerator in 3-4 days.
While you can use store-bought tortilla chips (breaking them up into pieces) or strips, I prefer to make them on my own. I use corn tortillas, season them, and toss them in the oven. Full instructions can be found in the recipe.
Chicken Tortilla Soup Tips:
- When I boil my chicken, I use chicken stock as the liquid - not water. I find that this makes the most flavorful soup.
- After I remove my chicken to shred post-boiling, I skim my chicken broth to ensure that there isn't any drop-off/residue that I don't want in the base of my soup.
- Use low-sodium chicken stock and no-salt added tomatoes to cut down on sodium. Season and add additional kosher salt to taste.
- If you want this soup to be spicer, add fresh jalapeños or a can of chopped jalapeños. Hot sauce goes well in it, too!
- Make your own tortilla strips -- learn how below.
Garnishes:
- Tortilla strips
- Fresh jalapenos
- Shredded cheese
- Sour cream
- Avocado
- Lime wedges
Chicken Tortilla Soup Ingredients, Shopping List:
Chicken: I purchase chicken breasts and boil them; that said, feel free to use leftover chicken or a rotisserie chicken for this recipe.
Canned goods: fire-roasted tomatoes, rotel (diced tomatoes with green chiles), whole kernel corn, black beans, jalapeños (optional).
Chicken stock: I recommend buying low-sodium -- season to taste.
Fresh limes: the secret ingredient - also a wonderful garnish.
Tortillas + Olive Oil: I use fresh yellow corn tortillas to make the strips -- it makes a huge difference. You'll toss in olive oil, along with seasonings.
Dry ingredients: kosher salt, black pepper, garlic powder, onion powder, chili powder, tajin, sugar.
The Recipe
Enjoy my Chicken Tortilla Soup? Check out my other recipes here!
Chicken Tortilla Soup
Equipment
- stockpot
- meat thermometer
Ingredients
For The Soup
- 2 lbs chicken breast
- 5 c. chicken stock lightly salted
- 14 oz. fire-roasted tomatoes 1 can
- 10 oz diced tomatoes with green chiles like Rotel
- 15 oz whole kernel corn 1 can - drained
- 14 oz black beans 1 can - drained and rinsed
- 3 -4 limes juiced
- 1 teaspoon sugar
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon black pepper
- 1 teaspoon tajin
- 1 teaspoon chili powder
- kosher salt to taste
- chopped jalapeno peppers if desired
For Homemade Tortilla Strips
- 6-8 yellow corn tortillas cut into strips
- 2 tablespoon olive oil
- 1 pinch kosher salt
- 1 pinch black pepper
- tajin to taste
Instructions
For The Soup
- If boiling your own chicken, add chicken stock to the stockpot over medium-high heat. Add a pinch of black pepper and place the chicken breasts in the stock. Boil until chicken reaches an internal temperature of 165F. Start checking internal temperature after around 10 minutes. After internal temperature has been reached, remove chicken and shred. Skim the chicken stock for any residue that you don't want to be in the base of your soup. Add chicken back into pot. Workaround: use rotisserie chicken.
- To the shredded chicken and chicken stock, add all ingredients for the soup (omitting toppings + tortilla strips). Cook over medium heat, stirring occasionally, for 25-35 minutes.
For The Homemade Tortilla Strips
- Preheat oven to 350F. Cut the yellow corn tortillas into strips (I use a pizza cutter). Toss with olive oil, kosher salt, black pepper, and tajin. Bake for 12-15 minutes or until lightly-browned.
Nutrition
Y’all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
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Enjoy my Chicken Tortilla Soup? Check out my other recipes here!
