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November 5, 2012

Chicken Tortilla Soup

There are hundreds of tortilla soup recipes out there. But, this version is texturally (hmm, is that even a real word?) my favortie. It involves pretty much the same ingredients that most recipes include, but it’s blended, giving the soup a creamier and smoother texture than most. And that’s what makes it so awesome…it’s definitely a whole meal in itself.

A must topping for this soup is some black bean salsa (see recipe here). But the possibilities are endless. You can use sour cream, fresh cilantro, jalapeno, avocado, tortilla strips, cheese… or whatever your favorite mexican flavors are. Give it a try and do let me know if you enjoyed this soup recipe, in a comment below.

Chicken Tortilla Soup Recipe

Ingredients:
2 tbsp olive oil
1 onion
4 garlic cloves
1 jalapeno/serrano pepper
4 corn tortillas
1 (10oz) can of diced tomatoes with green chilies
5 cups of chicken broth
1/2 tsp cumin powder
1/4 tsp cayenne pepper powder (optional)
1 tsp dried oregano
Big pinch of fresh cilantro, finely chopped
1 cup of frozen corn
2 cups cooked chicken, shredded or cubed
1/2 cup heavy cream
1 cup Monterey Jack cheese, shredded
Juice of 1/2 a lime
Salt to taste

Optional Toppings:
Black bean Salsa (see recipe below)
Tortilla strips
Avocados, diced
Sour cream
Cilantro
Jalapenos

Method:
– Start by roughly dicing the onion & garlic. Don’t worry too much about chopping it fine, we’re going to blend the soup up later.
– Heat some oil in a heavy bottom pot, then toss in the onion and garlic and sautee them for a few minutes (3-4 minutes) on medium-high, until they turn soft and translucent.
– Cut up 4 corn tortillas into roughly 1 inch pieces. (Again, don’t worry about being exact) And also cut up one jalapeno/ serrano pepper (de-seeded if you want to cut down on the heat).
– Add the tortilla pieces & jalapeno/serrano to the pot and sautee them for a couple minutes with the onion & garlic.
– Next, pour in a whole can of Ro-tel (diced tomatoes with green chillies) and 5 cups of chicken broth.
– Add some cumin, cayenne pepper and oregano to the pot and bring everything up to a boil. Then turn off the heat, add finely chopped cilantro and allow the soup to cool enough to put in the blender.
– Once the soup has cooled off a little, spoon the soup into a blendee/ food processor in batches and puree the soup until it’s smooth.
– Return the soup to the pot, turn the heat on to medium high and let it thicken.
– Add the corn & chicken to the soup and very gently stir them in. lower the heat to a gentle simmer and let the corn cook through for a couple minutes. Taste and season the soup with salt (keeping in mind the broth was probably salted).
– Lastly pour in the cream and add the cheese to the soup, stir it gently to mix everything together.
– For a topping, you can make your own tortilla strips by cutting 3-4 corn tortilla’s in half and then cut it up into half inch strips. Deep fry the tortilla strips in about an and inch of oil, in small batches until they turn a light golden brown. Scoop them out from the oil and place the tortilla strips on a paper napkin to drain the excess oil.
– Just before you dish the soup out, squeeze in the juice of half a lime.
– Serve the soup topped with some black bean salsa (see recipe below) and the crunchy tortilla strips.(You can also garnish the soup with sour cream, avocados, cilantro, jalapenos…whatever you like!)

Black Bean Salsa Recipe

Ingredients:
1 (15 oz) can black beans,
1-2 tomatoes
1/2 an onion
1 jalapeno/serrano pepper
Handful of fresh cilantro
1/2 a lime
1/4 tsp cayenne pepper (optional)
1/3 tsp cumin powder
Salt to taste

Method:
– Drain and rinse a can of black beans.
– Add to it, the finely diced onion, bell pepper, jalapeno/serrano (de-seeded for less heat), tomatoes (de-seeded) and chopped cilantro.
– To season the mix, squeeze in the juice of half a lime, add some cumin and cayenne pepper powder (optional, only if you like it spicy), and salt.
– Toss everything together and taste for seasonings.
– Serve chilled.

 

 

 

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Filed Under: Recipes, Soups Tagged With: chicken recipes, chicken tortilla soup, chicken tortilla soup with black bean salsa, picture recipes, soup recipes, soups, step by step picture recipes, step by step recipes

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Comments

  1. Alicia says

    November 28, 2012 at 5:39 pm

    Wonderful recipe. The soup was easy to make and very yummy! Thanks and keep up the good work!

    Reply
    • Noreen says

      November 29, 2012 at 4:18 pm

      Thanks Alicia!

      Reply
  2. Kelly says

    July 9, 2013 at 2:41 pm

    My go to chicken tortilla soup recipe!

    Reply
  3. Tara says

    November 5, 2013 at 5:19 pm

    This is really good! One of my new favorites! Thanks for the recipe!

    Reply
  4. Abby says

    January 2, 2014 at 2:27 pm

    I made this for myself and my husband and we LOVED it! Very easy to make, but make sure you let the soup cool before blending it (I learned the hard way). We opted out of the bean salsa (we are not bean people). This will be our go-to soup from now on! Thanks for the recipe!

    Reply
  5. kathy hafezi says

    October 7, 2014 at 2:12 pm

    this is the best tortilla soup I’ve ever had. I didn’t put it in the blender, and it turned out amazing!!

    Reply
  6. Kristi | Necessary Indulgences says

    January 8, 2015 at 7:43 am

    I am going to make this tonight! I’ve been looking for a creamy Chicken Tortilla Soup and this looks perfect. Thank you!

    Reply
  7. Evelyn says

    March 3, 2015 at 2:54 pm

    I discovered this recipe on Pinterest last week and made this soup for dinner last night, followed instructions exactly. It was DIVINE. Thank you SO MUCH for posting this recipe. It was the first time I ever made chicken tortilla soup, and I am no longer in need of any other recipes.

    I don’t normally post comments for anything anywhere, but I just had to say how delicious this was. My first instinct was to share the soup, but then I thought better of it and decide it to hoard it as much as I can!

    Reply
  8. Dania says

    May 13, 2015 at 6:44 am

    Just a quick question, how many servings will i get following this exact recipe? Im looking to cook for me and my father

    Reply
    • Noreen says

      May 13, 2015 at 7:55 am

      Dania, this recipe serves about four. It’s great as leftover too though 🙂

      Reply
  9. Amanda says

    August 13, 2016 at 6:59 am

    Could this be made in a crockpot as well?

    Reply

Trackbacks

  1. Black Bean Salsa | Picture the Recipe says:
    November 5, 2012 at 7:21 pm

    […] & Tricks ← Previous Post Next Post → Black Bean Salsa Noreen November 5, 2012 […]

    Reply
  2. Morning Glory Muffins | My Bizzy Kitchen says:
    October 4, 2014 at 7:45 am

    […] – chicken tortilla soup with cheese quesadillas (mine will have baby spinach) (leftovers for one of my […]

    Reply
  3. It’s Recording a Fat Show | My Bizzy Kitchen says:
    October 10, 2014 at 4:26 am

    […] I based my tortilla soup off of this recipe, except I left out the onion (duh) and didn’t add the corn or heavy cream, and I also used […]

    Reply
  4. Chicken Tortilla Soup | 5020 – Typical Miracle says:
    May 11, 2020 at 12:42 pm

    […] Chicken Tortilla Soup from Picture The Recipe! picturetherecipe…. […]

    Reply

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"You eat with your eyes first" ...Hi! I'm Noreen. A huge foodie. I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food. Food to me is an endless topic. I could learn, eat and talk about food every day of my ...

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