Classic Chicken Tortilla Soup Recipe

Name: Classic Chicken Tortilla Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 onion (diced); 2 cloves garlic (minced); 1 tsp ground cumin; 1 tsp chili powder; 1 can diced tomatoes (400g/14oz, with juice); 1 can black beans (400g/14oz, drained and rinsed); 4 cups chicken stock; 2 cups shredded chicken (cooked); 4 tortillas (cut into strips); 1 avocado (sliced); 1 lime (cut into wedges); 1/4 cup cilantro (chopped)

50 min 6 servings Moyen

Toutes les recettes

Savour a vibrant chicken tortilla soup with shredded chicken, tomatoes, and spices, topped with crispy tortilla strips, avocado, and lime.

Préparation

20 min

Cuisson

30 min

Total

50 min

Portions

Difficulté

Moyen

Chicken tortilla soup is a heartwarming dish that brings together the comfort of chicken soup with the vibrant flavours of Mexican cuisine. The combination of shredded chicken, tomatoes, and a mix of spices creates a rich and savoury broth that is both satisfying and refreshing. Topped with crunchy tortilla strips, creamy avocado, and a squeeze of fresh lime, this soup is not only a treat for the taste buds but also a feast for the eyes. It's perfect for a cozy family dinner or a casual get-together with friends.

Ingrédients

Portions

Soup Base

Toppings

Instructions

Prepare the Tortilla Strips

Heat oil in a skillet over medium heat (180°C/350°F). Add tortilla strips in batches, frying until golden and crisp, about 2-3 minutes per batch. Drain on paper towels.

Astuce de chef : Use a slotted spoon to remove tortilla strips to avoid excess oil.

Sauté the Aromatics

In a large pot, heat 1 tbsp of olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in garlic, cumin, and chili powder, cooking for 1 minute until fragrant.

Astuce de chef : Do not let the garlic burn to avoid bitterness.

Simmer the Soup

Stir in diced tomatoes with their juice, black beans, and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes.

Astuce de chef : Use low-sodium chicken stock to control the saltiness of the soup.

Add the Chicken

Add shredded chicken to the pot and continue simmering for another 5 minutes until the chicken is heated through.

Astuce de chef : Ensure the chicken is thoroughly warmed to maintain the soup's temperature.

Check for Doneness

Ensure the soup reaches an internal temperature of 74°C (165°F) before serving.

Serve

Ladle the soup into bowls. Top with fried tortilla strips, avocado slices, chopped cilantro, and a wedge of lime.

Astuce de chef : Add a dollop of sour cream for extra creaminess if desired.

💡

Trucs & astuces

<ul><li>Use rotisserie chicken for convenience and added flavour.</li><li>Fry tortilla strips in small batches for perfect crispness.</li><li>Adjust the chili powder for your desired spice level.</li><li>Fresh lime juice brightens the soup just before serving.</li></ul>

Suggestions de service

This chicken tortilla soup is best served hot with a side of freshly baked cornbread or a simple green salad to balance out the flavours. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a convenient option for meal prep. To reheat, simply warm the soup in a saucepan over medium heat until it reaches 74°C (165°F). If you're planning to make it ahead, keep the tortilla strips separate to maintain their crispness.

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Plus de recettes

medium

200 min

Ingrédients

Soup Base

Toppings

Instructions

Prepare the Tortilla Strips

Sauté the Aromatics

Simmer the Soup

Add the Chicken

Check for Doneness

Serve

Trucs & astuces

Suggestions de service

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