Chicken Tortilla Soup Recipe: Homemade Tex-Mex

There is something so comforting about a warm bowl of chicken tortilla soup. The slightly spicy broth, tender chicken, and tanginess is a combination like no other. If you’ve lived in Texas or southern California, you can find chicken tortilla soup on most menus. However, nothing compares to homemade chicken tortilla soup and a cozy blanket. Here is our Digital Community Manager’s Tex-Mex version of her favorite Mexican dinner table staple.

chicken tortilla soup

Soup Ingredients:

  • 2 tbsp. extra virgin olive oil
  • 1 yellow onion (diced)
  • 1 large tomato (diced)
  • 3 garlic cloves (chopped)
  • 2 cans of diced tomatoes
  • 2 chicken breasts or 4 chicken thighs (shredded)
  • 4 cups chicken bone broth (homemade if possible)
  • 1 lime (squeezed)
  • 2 tsp. cumin
  • 1 tsp. black pepper
  • 1 tsp. smoked paprika
  • 1 tsp. cayenne
  • 1/2 cup fresh cilantro (chopped)
  • 1/4 cup fresh green onion (chopped)
  • sour cream (for garnish)
  • 1 lime (for garnish)
  • corn on the cob (optional)
  • cojita cheese
  • 1 avocado

Tortilla Strips Ingredients:

  • 10 small corn tortillas
  • 2 tbsp. olive oil
  • 1 tsp. salt

Chicken Tortilla Soup Directions:

  1. Heat the onion, fresh tomato, and garlic in the 2 tbsp. of olive oil on medium heat for 2-3 minutes in a large stockpot or dutch oven.
  2. Add the 4 cups of chicken bone broth, canned tomatoes, shredded chicken, lime juice and all spices to the stockpot. Gently let boil for 10 minutes.
  3. While soup is boiling, prepare tortilla strips by cutting long parallel strips of the tortilla. Add 2 tbsp. olive oil and salt to strips. Bake at 350 degrees for 10-15 minutes.
  4. Add 2 cups of water and a pinch of salt. Let boil for 5-10 more minutes.
  5. Add 1/4 cup of cilantro to the boiling soup. Let boil for 2 minutes.
  6. Add optional corn on the cob (cut into halves), and salt to taste.
  7. Reduce to simmer.

Presentation:

  1. Ladle desired amount of soup into bowls with optional corn on the cob.
  2. Add a tbs of sour cream to each bowl.
  3. Gently add baked tortilla strips in a teepee figure.
  4. Sprinkle cojita on top of tortilla strips.
  5. Add diced avocado.
  6. Garnish with fresh chopped cilantro.
  7. Wipe edged of bowl and serve.

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