This chicken tortilla soup recipe is a tomato-chile chicken soup topped with crisp tortilla strips. It is not pozole or a chicken noodle soup.
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Chicken Tortilla Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Chicken Tortilla Soup. From Your Daily Hit.
Ingredients
Scale
- 1 pound (450g) chicken thighs
- 1 onion, chopped
- 3 cloves garlic
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 can (15 ounces) diced tomatoes
- 4 cups (960ml) chicken broth
- 1 cup corn
- salt
- lime, avocado, and fried tortilla strips, for serving
Instructions
- Cook the onion, then garlic, chili powder, and cumin, for a minute.
- Add tomatoes, broth, and chicken. Simmer 25 minutes. Shred the chicken and return it with the corn.
- Salt, then serve with lime, avocado, and tortilla strips.
Notes
The strips go on at the table. In the pot they turn to mush.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Chicken
Thighs stay moist. Breasts work if you do not overcook them.
Chile
Chili powder is the simple route. A blended dried chile is deeper.
Lime
A squeeze in the bowl, not boiled in the pot.
Strips
Pan-fried corn tortillas, salted.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Beans?
A drained can of black beans with the corn.
Storage
Fridge, 3 days, strips separate.
Freeze
Without avocado and strips.
Broth
If it is very thick, add a splash.
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