Homemade Chicken Tortilla Soup
This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too.
This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too.
- 1/4 teaspoon salt
- 1 large onion chopped
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- crushed tortilla chips
- 2 teaspoons lime juice
- 1/4 cup minced fresh cilantro
- 1 can (15 ounces) tomato sauce
- 1 jalapeno pepper seeded and chopped
- 1 can (4 ounces) chopped green chilies
- 5 cups reduced-sodium chicken broth
- shredded monterey jack or cheddar cheese
- 1 can (14-1/2 ounces) diced tomatoes with garlic and on
- 1 rotisserie chicken shredded, skin removed
- Carbohydrate 2.9165051580834 g
- Cholesterol 65.78 mg
- Fat 11.1035375043668 g
- Fiber 0.425017134861882 g
- Protein 22.7800529026358 g
- Saturated Fat 2.96361731976134 g
- Serving Size 1 1 servings. (248g)
- Sodium 409.187882211505 mg
- Sugar 2.49148802322152 g
- Trans Fat 1.16349106651558 g
- Calories 207 calories
Step-by-step
- In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes.
- Add chilies, garlic, jalapeno and cumin; cook 1 minute.
- Stir in tomato sauce, tomatoes and broth.
- Bring to a boil; reduce heat.
- Stir in chicken.
- Simmer, uncovered, 10 minutes.
- Add cilantro, lime juice, salt and pepper.
- Top servings with chips and cheese.
- Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.
My Secret to the Best Homemade Chicken Tortilla Soup
As a busy working mom, time is my most precious commodity. Finding quick, healthy, and delicious meals is a constant quest, and let me tell you, this chicken tortilla soup has become a lifesaver. It's so simple to make, yet tastes like it came straight from a high-end Mexican restaurant. I've served this to countless friends and family, and the compliments are always overflowing. This recipe is my go-to when I need a satisfying and comforting meal without spending hours in the kitchen.
The beauty of this recipe lies in its versatility. I often use a rotisserie chicken to save time, but you can easily cook your own chicken breast if you prefer. The flavors are rich and complex, a perfect blend of savory, spicy, and tangy. I love the way the cumin, chilies, and jalapeno dance together, creating a symphony of flavor on your tongue. The creamy texture of the Monterey Jack cheese on top is the perfect finishing touch. I can't resist adding some extra lime juice for an extra burst of freshness. And let's not forget the crunch of tortilla chips – those are absolutely essential.
One of my favorite things about this soup is how easily it adapts to different tastes. For those who prefer a milder flavor, simply reduce the amount of jalapeno or omit it altogether. If you're feeling adventurous, you can add other vegetables, such as corn or bell peppers. Sometimes, I throw in some leftover cooked black beans for extra protein and fiber. Honestly, the possibilities are endless! It's a recipe that can be adjusted to satisfy everyone's preferences.
This soup is more than just a meal; it's an experience. It's the warmth of a comforting bowl on a chilly evening, the satisfaction of a healthy and delicious dinner, and the joy of sharing a meal with loved ones. The aroma alone is enough to transport you to a sun-drenched Mexican cantina. And the best part? Cleaning up is a breeze! I often double the recipe and freeze half for a future meal. It reheats beautifully, making it the ultimate meal-prep champion.
Whether you're a seasoned chef or a complete beginner in the kitchen, you can master this recipe. Its simplicity is part of its charm. The ingredients are readily available, and the process is incredibly straightforward. Trust me, this chicken tortilla soup will become a staple in your kitchen, just as it has become one of my most beloved recipes. So, gather your ingredients, put on some music, and prepare to create a culinary masterpiece that will impress even the most discerning palates. Bon appétit!
Pro Tip: For an extra layer of flavor, toast the cumin seeds in a dry pan before adding them to the soup. This enhances their aromatic qualities and adds a nutty depth to the overall taste.
