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Whatever you do, don't let the season pass without making this fabulous Chicken Tortilla Soup!!
I made a large pot earlier this week and we enjoyed it for dinner one evening. "Oh my goodness!" "Wow!" "Amazing!" These were the descriptive words that slipped out with the first spoonfuls. We happily ate the leftovers for lunch every day this week, and the same words were repeated with each meal.
It's a wonderful soup, with lots of south of the border ingredients; cilantro, cumin, chili powder, and oregano. Sliced corn tortillas are sautéed with the onions and garlic and later "melt" into the broth adding a delicious, mysterious and authentic layer of flavor.
And then there's the toppings; tiny strips of crisp corn tortillas, thinly sliced scallions, chopped cilantro and chunks of creamy avocado ............. lots of color, texture and freshness; making a bowl of this soup as beautiful as it is delicious.
So, whatever you do, don't let the winter pass without making this soup. I promise, you won't be disappointed, and I think you'll hear "Oh my goodness!", "Wow!" and/or "Amazing!" with the first spoonfuls too.
- Ingredients for the soup:
- 6 small corn tortillas
- 3 tablespoons extra virgin olive oil
- 1 large onion finely diced
- 1 bunch green spring onions, finely sliced
- 1 ¼ cups finely chopped cilantro about 1 medium size bunch*
- 6 medium cloves garlic minced
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
- 2 teaspoons sweet paprika
- 2 14½- ounce cans diced fire-roasted tomatoes If you can't find the fire-roasted tomatoes, just use regular, canned diced tomatoes.
- 10 cups low sodium chicken broth
- 6 cups shredded rotisserie chicken breast
- 2 tablespoons lime juice
- freshly ground black pepper
- 1 teaspoon kosher salt more or less, to taste
- Ingredients for the crispy tortilla strips:
- 2 tablespoons extra virgin olive oil
- 6 small corn tortillas
- kosher salt
- Ingredients for the toppings:
- crispy tortilla strips
- thinly sliced green spring onions
- coarsely chopped cilantro
- diced avocado
-
For the soup, stack the corn tortillas on top of each other. Cut pile in half. Cut each stack into ¼-inch thick strips, widthwise.
-
In a large Dutch oven or heavy-duty soup pot, heat oil over medium heat. Add onion, green onions, cilantro, garlic, oregano, cumin, chili powder, brown sugar, paprika. Sauté for 8-10 minutes or until onions are translucent and tender. Add corn tortilla strips and sauté for another two minutes or until softened.
-
Add tomatoes and broth and bring to a boil. Reduce to a simmer and cook, uncovered for 45 minutes, maintaining a steady simmer. (Tortilla strips should be melted into the broth by this point.) Add chicken and cook for another 5 minutes. Remove from heat and add lime juice. Taste and add a generous grind of freshly ground black pepper and salt as needed.
-
Serve soup topped with tortilla strips, sliced green onion, chopped, fresh cilantro, diced avocado and lime wedges.
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For the crispy tortilla strips, preheat oven to 400˚F. Line a sheet pan with foil for easy clean up.
-
Stack and cut tortillas in the same way as directed above in the soup recipe. Place strips on prepared sheet pan and drizzle with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon kosher salt and toss lightly with your hands until all strips are coated with oil. Spread out, as much as possible, to a single layer. Bake for 10 minutes then remove from oven and toss with a spatula. Redistribute to an even layer and return to oven. Repeat until golden and crisp, a total baking time of 20-30 minutes.
Even if you don't like cilantro, don't skip it here. When it's sautéed, then simmered, it looses all the fresh cilantro taste but adds amazing flavor to the soup!
Joyce Olson says
Chris,
Could this look soup look any more beautiful and vibrant and satisfying! Of course not! I love tortilla soup, we have a little Tex Mex restaurant which we love, that serves a nice tortilla soup-but they add too much cheese for me. Your recipe sounds amazing!! A definite must to try! Pinned too!
Jemma
Kitchen Riffs says
I don't know whether I like the photos or the recipe better - they're all great! This really does look good. Thanks.
Monet says
Chicken tortilla soup is one of my most favorite soups. This looks just delicious. Thank you so much for sharing it with us!
Madonna/aka/Ms Lemon of Make Mine Lemon says
This looks delicious sans cilantro. The photography is gorgeous.
Gloria Baker says
I love this soup Chris!!
Susan Lester says
I love Chicken Tortilla Soup - and Chris, your version looks amazing! I will definitely have to make it.
Barbara says
That is one gorgeous soup! Hearty and healthy...can't think of a better way to warm up. Love your pile of toppings too...they finish the soup perfectly.
Kim G. says
I love love this kind of soup... I'm a huge fan of tex-mex food!
Stacy | Wicked Good Kitchen says
Your chicken tortilla soup definitely looks amazing, Chris! We just adore anything Tex-Mex or Southwest at our house. Tortilla soup is a favorite. Using rotisserie chicken makes this recipe especially fast and easy. Thanks for sharing and have a wonderful weekend!
Sophia Del Gigante says
This soup look amazing! I would definitely like to try this!! YUMMMM! Who doesn't love mexican food?! This soup looks so satisfying too, almost like a stew!
Lynn@Happier Than a Pig in Mud says
This is my kind of soup! I've never added tortillas to the broth before, I'd like to try it:@)
www.you-made-that.com says
By far one of my favorite soups, thank you for the recipe, I'm always in the mood to make this soup.
Pondside says
Well..........the Beef Bourguignon soup was so good, I'll just have to trust you and try this. The Tex-Mex flavours aren't all that popular here, except in specialty restaurants, so this would be something quite different.
Liz Berg says
Oh, it's definitely soup weather again! I love, love tortilla soup and your recipe looks top notch. Plus I love that you use a rotisserie chicken...perfect for a busy day 🙂
Jennifer @ Peanut Butter and Peppers says
Your soup is just beautiful! Chicken Tortilla is one of my favorites and your recipe looks just amazing!
sprinklesandsauce says
Excellent recipe! Those diced avocados did it for me! 🙂
Angie Schneider says
That's a long list of ingredients. The soup looks so comforting and flavourful.
Vicki Bensinger says
Chicken Tortilla soup is one of my favorite soups to eat and make. I have 2 different recipes I vacillate between. Now I will have three. This looks hearty and delicious!
La Table De Nana says
Looks so good! We are in for more winter..Will keep this in mind..I have everything I think:)
I could make a mini version..we were at Costco and bought a chicken:)
Julia | JuliasAlbum.com says
Chicken tortilla soup is one of my most favorite! YUM! I wish I had it for lunch right now!
Laura (Tutti Dolci) says
One of my most favorite soups, this looks so flavorful and delicious!
Denise Browning@From Brazil To You says
I real favorite at my home... Have an awesome weekend, Chris!
Jodee Weiland says
This recipe looks delicious! I love Chicken tortilla soup, and recipe looks so full of flavor. I have to try this one for sure!
Christina says
This soup looks delicous and I plan to make it for my family. One question regarding the recipe - when to add the tortilla strips - do they get sauteed with the onion mixture, or are they added with the broth and tomatoes? Thank You!
Chris Scheuer says
Hi Christina, thanks for noticing that. I did add the instructions for the corn tortillas to the recipe.
Anonymous says
Your comments say to sauté the tortilla strips with the onion, but the step-by-step with the recipe doesn't include adding them to the sauté.
Chris Scheuer says
Oops, thanks for noticing, I fixed the step by step instructions 🙂 I appreciate it!