I love Mexican food, so I thought it’s time to share this family favourite. This recipe for chicken tortilla soup is great because it has authentic Mexican taste, and can be easily customized based on ingredients you might have in the fridge. But just like any other homemade soup , it’s all about starting with a good broth and keeping it simple. When making this soup you simply make the broth, add the chicken, and only add the other ingredients when ready to serve and eat. The way I like to serve this at my table, is that I let everyone create their own soup, almost like our taco nights, where all the fixings and toppings are at the table and everyone picks what they want. It always works out great this way.
Some of the main ingredients I choose to put in my soup include tomatoes, black beans, corn, and avocado, but you can also add green onion, or some jalapenos. As for toppings, I usually use cilantro, some fresh squeezed lime, and queso fresco cheese. Of course, you can’t forget to include the best part…..adding fried tortillas! And make sure to put out some hot sauce for those who like a bit more heat.
This chicken tortilla soup is ideal if you have left overs from a roasted chicken, or turkey works just as well. If you don’t have any left over chicken you can choose to roast fresh chicken and shred it for the soup, or just cook the chicken in with the broth and shred it afterwards.
This chicken tortilla soup is an excellent way to mix up your taco Tuesday and you’ll be glad you did! I hope you’ll enjoy it as much as my family does!
If you’re looking for more Mexican food ideas, see our recipe for chicken tacos, loaded with hidden veggies.
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- 1 Tbs. olive oil
- 1-1/2 to 2 cups vegetable oil (for frying the tortillas)
- ½ cup finely diced yellow onion
- 1-1/2 Tbs. chilli powder
- ½ tsp smoked paprika
- 1 Tbs. tomato paste
- 1 quart chicken broth
- 6 cilantro sprigs
- Kosher salt
- 3 6-inch corn tortillas, cut into ¼-inch-wide strips
- 1 cup shredded leftover roasted chicken (or turkey)
- ¾ cup medium-diced fresh tomato
- ½ cup canned corn
- ½ cup canned black beans, rinsed and drained
- 1 ripe avocado, medium-diced
- ¼ cup crumbled queso fresco
- 3 Tbs. chopped fresh cilantro
- ½ lime, cut into wedges
- Line a plate or tray with two layers of paper towels. Pour 1 inch of vegetable oil into a small, high-sided saucepan. Heat the oil over medium heat until it reaches 350°F, or until a tortilla strip sizzles immediately when dipped into the oil. Add 8 to 10 tortilla strips and scrunch them with tongs for a few seconds to give them a wavy shape. Fry until the bubbling subsides and the strips are crisp and very lightly browned, about 1 minute. Transfer to the paper towels to drain, and sprinkle with a little salt while they’re still hot. Repeat with the remaining strips.
- Heat the 1 Tbs. olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally with a wooden spoon, until softened and just beginning to brown, 3 to 5 minutes. Add the chilli powder, smoked paprika, and tomato paste and cook, stirring, for 15 to 30 seconds; don’t let the seasoning scorch. Pour in the broth and scrape the bottom of the pan with the spoon to loosen any cooked-on bits. Add the cilantro sprigs and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the broth has reduced and is very flavourful, about 20 minutes. Discard the cilantro sprigs and season to taste with salt.
- Divide the chicken, tomato, corn, beans, and tortilla strips between two large soup bowls. If necessary, reheat the broth until it’s piping hot. Pour the broth over the ingredients in the bowls. Garnish with the avocado, cheese, cilantro, and big squeezes of lime juice. Serve immediately.