Chicken Tortilla Soup

20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"If you like this kind of soup I think you'll be quite pleased with this one. One thing that is a must for most chowder recipes is potatoes and carrots, adding other vegetables is a bonus, the great thing about this recipe is if you add a little more chicken, peas and cilantro."

Original is 8 servings
  • Garnish

Nutritional

  • Serving Size: 1 (493.4 g)
  • Calories 300.4
  • Total Fat - 11 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 90.9 mg
  • Sodium - 865.3 mg
  • Total Carbohydrate - 38.7 g
  • Dietary Fiber - 6.4 g
  • Sugars - 9.3 g
  • Protein - 13.3 g
  • Calcium - 149.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 72.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter to a large dutch oven pot and heat to medium heat. Add the onion, garlic, potatoes, carrots, poblano and serrano peppers. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the tomatoes and cook for another few minutes.

Step 2

In the blender, combine the 12 tortillas, 2 cups of milk and 1 tablespoon flour. Blend on high until smooth and pour into pot. This will give the chowder a great corn flavor and act as a thickener as well. Add this mixture to the Dutch oven along with 6 cups of chicken broth, cooked chicken, spices and vinegar. Bring to a boil, taste for salt. Reduce to a simmer and continue cooking until chowder becomes thick, about 15 to 25 minutes.

FOR THE GARNISH


Step 3

While chowder is simmering and thickening, preheat 1 1/2 cups of canola oil to medium heat in a heavy saucepan. After 5 minutes, add a tortilla strip to make sure it’s hot enough. Add a handful of strips at a time and fry until crispy. Drain onto a plate lined with paper towels. Season lightly with salt. Garnish chowder with tortilla strips, avocado, cilantro and red pepper flakes. Enjoy!

Tip~ The chowder will thicken more once refrigerated. Add a little more chicken broth when you reheat it to thin it out slightly


Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting tomatoes, choose Roma tomatoes for their firm texture and sweet flavor.
  • When selecting the peppers, adjust the heat level to your preference by using more or less of the serrano peppers.

  • Instead of potatoes and carrots, use sweet potatoes and parsnips. Sweet potatoes are a great source of fiber and have a naturally sweet flavor, while parsnips have a slightly nutty flavor that will add complexity to the soup. Both vegetables will also provide a nice texture contrast to the other ingredients in the soup.
  • Instead of chicken breast, use cooked shredded chicken thighs. Chicken thighs are more flavorful than chicken breasts, and the shredded texture will help the soup achieve a more stew-like consistency.

Vegan Chicken Tortilla Soup Replace the chicken with 12 ounces of cooked chickpeas and replace the butter and milk with vegan alternatives. Replace the chicken broth with vegetable broth. Omit the queso fresco and use vegan cheese as a garnish.



Mexican Street Corn Salad: This flavorful salad is the perfect accompaniment to the Chicken Tortilla Soup. It is made with fresh corn, mayonnaise, and Cotija cheese, and is a great way to add a bit of crunch and texture to the dish. The creamy mayonnaise and salty cheese are a great contrast to the spicy soup, and the freshness of the corn adds a nice balance to the meal.


Chile-Lime Rice: This flavorful and easy side dish is the perfect accompaniment to the Mexican Street Corn Salad and Chicken Tortilla Soup. The combination of lime and chile powder adds a nice kick to the rice, and the texture of the long grain rice is a great contrast to the creamy soup and crunchy salad. This dish is sure to be a hit with everyone at the table!




FAQ

Q: Can I use a different type of chicken?

A: Yes, you can use any type of cooked chicken you like for this recipe. Just make sure to adjust the cooking time according to the type of chicken you are using.



Q: Can I use a different type of cheese?

A: Yes, you can use any type of cheese you like for this recipe. Just keep in mind that different cheeses will have different melting points and flavor profiles, so you may need to adjust the cooking time and seasonings accordingly.

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Fun facts:

Fun Fact 1: Chicken Tortilla Soup is believed to have originated in Mexico, where it is served as a popular street food. It is a favorite of many celebrities, including Oprah Winfrey, who has said that it's one of her favorite soups.

Fun Fact 2: The combination of flavors in Chicken Tortilla Soup is reminiscent of Mexican cuisine, which has been heavily influenced by the Spanish conquistadors in the 16th century. The tortillas in the soup are believed to be a representation of the traditional Spanish dish, paella.