Our friend, Hope D, introduced us to Chicken Tortilla Soup back in 1998 – the year we first met. I still remember sitting in her apartment in the Philadelphia suburbs and being transported to a warmer climate when first tasting her soup. I have a soft spot for anything Mexican inspired so this soup was perfect for me.
While I’ve enjoyed it in restaurants over the years it wasn’t until recently that I made it at home (sadly I couldn’t find Hope’s original recipe which I’m sure she shared with me). This is easy to make and even more so if you use chicken from a rotisserie chicken. Making these quick and easy tortilla strips are great for this recipe and a good tip that you can likely use in other recipes.
It’s a great meal on a cold winter’s night – I hope it takes you to a warmer place, too.
| Chicken Tortilla Soup | Print |
- 4 corn tortillas, divided
- ¼ teaspoon chili powder or chipotle chili powder
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, sliced
- 2 chipotle chilies in adobo sauce, minced plus one tablespoon sauce
- 1 tablespoon chili powder
- 1 teaspoon salt
- 6 cups chicken broth
- 1 14.5 ounce can diced tomatoes (not drained)
- 1 cup corn kernels, fresh or frozen (if frozen, no need to thaw)
- 2 cups shredded cooked chicken
- ½ cup cilantro leaves plus garnish
- ¼ cup freshly squeezed lime juice (~3 to 4 limes)
- Lime wedges, for serving
- For Tortilla Strips: Preheat oven to 350°F. Using kitchen scissors, cut 2 tortillas into matchstick-size strips. Arrange strips on baking sheet; spray with nonstick spray. Sprinkle with ¼ teaspoon chili powder; toss. Bake until crisp, about 15 minutes.
- For Soup: Heat oil in a Dutch oven or soup pot (at least 4 quarts) over medium heat. Add the onion, garlic, chipotle chilies, adobo sauce, 1 tablespoon chili powder, and salt and cook until the onion softens, about 5 minutes. Add 2 tortillas (torn in pieces – they will break down and act as a thickener), tomatoes and chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
- Optional: For thicker soup, take two cups of soup and put in a blender or Vitmax to purée. Add back to soup to thicken.
- Remove pot from heat and stir in chicken, cilantro and lime juice.
- Ladle into bowls and top with tortilla strips, avocado, chopped cilantro and lime wedges.
* Chipotle chilies in adobo sauce are found in small cans in the Mexican section of grocery stores. I like to freeze the extras in small sandwich bags – 2 or 3 to a bag – so I always have them on hand. They will stain plastic containers so sandwich bags are a better alternative.
* Recipe freezes well leaving you to only make the tortilla strips for garnish.
* Don't have time to make the tortilla strips? Break up a few tortilla chips and sprinkle atop the soup instead.
cannot wait to try this!
Of course, this is a staple for us in Tucson! Your recipe is a bit different, though, so I can’t wait to try it!
David – Given where you live and your love of cooking, you can probably make this in your sleep!