One of my go-to comfort foods is hot, salty soup. Whether it’s miso, French onion, or– in this case– chicken tortilla, anything warm and savory can make me feel better.
My husband is half Latin-American, and we love making Mexican food. His mom taught him how to make these delicious enchiladas, and we love throwing together tacos at breakfast, lunch and dinner.
So when I heard she was making chicken tortilla soup tonight, I knew I just had to snap some photographs and share the recipe with you all.
The key to an excellent chicken tortilla soup is the balance of flavors. You’ve got savory from the broth; spicy from the chili powder; grainy from the tortilla; creamy from the avocado; sour from the lime, and cheesy if you choose to so indulge.
The delight of Mexican cuisine is that often times all of these flavors are present– but they’re subtle. Too much of any single one, and it no longer tastes authentic.
Thankfully, this is a recipe that is easy to put together, and also great for adding your own variations! It also keeps supremely well in the refrigerator for a week (keep toppings separate). So make a big batch to enjoy on these busy winter days! There are lots of chicken tortilla soup recipes out there, but this one was heavily adapted from The Best American Recipes.
Chicken Tortilla Soup (including her recipe notes!)
Ingredients (serves 10+):
- 5 tbsp vegetable, or olive oil
- 1.25 cups finely chopped onion
- 5 tbsp chili powder
- 5 tbsp tomato paste
- 10 skinless chicken thighs (bone-in or boneless)
- 20 cups canned low-sodium chicken broth, or homemade chicken stock
- 15 2-inch stems fresh cilantro
- 2.5 cups corn kernels (fresh, canned, or frozen)
- 2.5 cups canned black beans, rinsed and drained
- Crispy tortilla strips, or tortilla chips
- 3 ripe avocados, diced and tossed with a few squeezes of lime juice
- Cheese– we use a Mexican blend
- Sour cream
- 1.25 cups coarsely chopped fresh cilantro leaves
- Lime wedges
Directions:
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened but not browned, about 3 minutes. Add the chili powder and tomato paste and stir with a wooden spoon to mix and cook briefly; take care not to let the chili powder scorch.
Nestle the chicken thighs in the tomato-chili paste, turning them once so they’re entirely coated. Add about 2 ½ cups of the stock and adjust the heat to a simmer. Cover and cook the chicken, turning once, until it’s extremely tender when pierced with a knife, 35-45 minutes. Add a little more broth if the pan is drying out. When the chicken is done, remove it from the pan, let it cool a bit, and then cut it into bite-size pieces. Set the shredded meat aside.
If there is any visible grease in the pan, spoon it off. Add the remaining stock and the cilantro stems, stir, and simmer, uncovered, until the broth has reduced by about one third, 20-30 minutes.
Put the shredded chicken, tomato, corn, black beans, and tortilla strips into the bowls before serving the broth. Reheat the broth if necessary so it’s piping hot and pour it into the bowls. Serve immediately. Add the avocado, cheese, sour cream, chopped cilantro, and a big squeeze of lime to each bowl at the table.
Notes:
- Broth is not as good when using broth concentrate as it is when you use canned broth. You could make your own broth too, of course.
- I usually buy a bag of frozen boneless, skinless thighs and cut off any remaining fat — boneless saves time when dicing up chicken later.
Have you ever had chicken tortilla soup? What are your go-to comfort foods? I’d love to know!
Haha yes! Actually my husband (who’s part-Mexican) hates cilantro. I like it, but in moderation. I hope you enjoy this recipe, Natalie 🙂
Oh yummm! Definitely pinning this to try! Although I will have to leave out the cilantro 😉 Have you ever heard that thing about how cilantro tastes like soap to some people? I’m one of those lol! Thanks for sharing, Daisy!
Thank you Niamh!!! And yes, it really is pretty healthy, and oh so yummy!
Thanks Amy Ann! Your white chicken chili sounds absolutely delicious!
Thanks so much! 🙂
Oooh please share the French Onion soup recipe Charity! I’d love to see it 🙂
Thanks Pascha! Hope you try it and love it 🙂
Haha thanks girl 🙂 It’s so good!
Thanks Kriselle! And ooh, Filipino food is so good!!!
It’s such a good one, Shireen! Once you’ve tried it you can add your favorite spices and toppings 🙂
Daisy, these photos are awesome! I am so hungry now. Ohh man. I will definitely have to try this. It looks very comforting but still healthy. Delicious. I love reading your recipes!
Thanks girl!! 🙂
Whoohoo! I’ve not made this in a slow cooker yet but I need to try that. And yes it’s a lotttt of soup, good for serving and whipping up a quick meal 🙂
Oooh then you’ll love this recipe Kiki! And I agree, a good casserole can be the perfect thing. Do you have a favorite casserole? Have you shared it on your blog yet?? 🙂
Its perfect on a cold day!!
Absolutely! And it’s budget friendly 🙂
Ah me too Chelsea!
Thank you friend! Zucchini potato soup sounds delicious– you should post the recipe 🙂
Oh it’s so delicious!! It’s a perfect winter soup.
Ah thank you Nabihah! It’s so perfect. And I agree– spicy food is amazing when you’re feeling a bit sick. 🙂
Thanks girl!! 🙂
Thank you Joanna! It really is perfect– and you’ll love it if you like Mexican flavors 🙂
Ah thanks girl!
Oh man, this looks awesome… I have a white chicken chili recipe that’s a favorite reminds me of it. Thanks for sharing!
Amy Ann
The Real Arnolds
That looks so good! Yum!
I looooove soup this time of year! I have an awesome recipe for french onion soup that I need to share on my blog 😉
This looks amazing and I am pinning it so I don’t lose it.
Avocado in soup — where do I sign up? 😉 Xo, Alison
http://www.simplyfairbyalisonjeanine.com
This looks delicious! My comfort food is definitely my mom’s home-cooked Filipino food. I could definitely have some of that right now, haha.
I have never made this soup before but have come across many recipes for it. The end result looks absolutely delicious, Daisy! I can’t wait to try this and thank you for sharing the recipe! xx
Reflection of Sanity
I love a good Chicken tortilla soup and this one looks amazing!! Thanks for sharing this recipe.
xo Pam
http://www.thegirlfrompanama.com
I love, love love chicken tortilla soup!! My slow cooker recipe is a bit more on the Tex-Mex side of the fence than this more traditional looking one. 20 cups of broth is some serious soup!! I’ll have to try this one with the chicken thighs next time I make it.
I have to try this. Joshua is a huge fan of the Max and Erma’s Chicken tortilla soup. It’s good, but it doesn’t have that homemade taste to it. This recipe sounds super easy I’ll have to give it a go. A big thanks to your hubby! (: My go to comfort food is a nice casserole. There are way too many to single one out, but a nice helping and it’s stretchy pants and bed time for me.
It is perfect recipe for our weather here today:)
xo
Elmira
http://www.wellputtogetherstylebyelmira.com
Perfect for holiday gatherings!
This is one of my favorite soups!
Yum! This looks fabulous, Daisy! Soup is one of my favorites in the winter. I just made some zucchini potato soup last night and it was so thrilling to make a homemade soup! 🙂
I have never had this before but have seen the recipe so many times. Looks so good! Pinning this to try soon. Soups and winter go hand in hand!
Oh my goodness, this look soo heavenly! Especially for cold months and when you have a stuffed nose (spice really helps get that all going – gross but effective!). I love the recipes you post and can’t wait till I have time to try them out!
thesundaywardrobe.blogspot.com
This looks so good! I have been wanting to make some soup because it’s been colder lately. I’m pinning it for later!
This looks the perfect comfort food for a cold night!! I’ve actually never had chicken tortilla soup before but I’m sure I will love it!
lovejoanna.com
I haven’t had a soup that looks this good in ages! x