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Soup's On: Chicken Tortilla Soup

Soup's On: Chicken Tortilla Soup


Last week JessNess shared her favorite recipe for chicken tortilla soup over in Kitchen Goddess. She inspired me, and I sort of had the spicy soup on my mind all weekend. When I asked my older brother and his roommate what kind of soup they wanted for dinner on Sunday night, they begged me to make chicken tortilla.

This soup is easy to make and wonderfully flavorful. Don't use store-bought tortilla chips and do take the time to fry the tortillas. The fresh, fried tortilla strips really make a difference in the soup's texture. My fabulous brother gave it a 10 and has been raving to everyone about how delicious it was! To make it for the men in your life,



Chicken Tortilla Soup
Modified From Muir Glen

6 (6-inch) corn tortillas
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
2 tablespoons olive oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium jalapeño , veins removed, chopped
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
1 teaspoon chopped chipotle in adobo
3/4 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro
1 lime, cut into wedges

  1. Heat 2 tablespoons oil in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
  2. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes.
  3. Add chicken; heat until hot.
  4. Meanwhile, fry the tortillas. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan, sprinkle with salt; drain on paper towels. Reserve.
  5. Mix the chipotle in adobo, sour cream, and fresh lime juice in a small bowl. Stir to combine.
  6. To serve, peel and pit the avocado. Cut into 1-inch slices.
  7. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with chipotle sour cream and lime wedges.

Serves 4.

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Join The Conversation
Suz-Q Suz-Q 8 years
I made this over the weekend and it was so so good! The only thing I did differently was bake my tortillas. I brushed them with a little olive oil, sliced them up and baked them at 350 for about 20 minutes.
kiwitwist kiwitwist 8 years
this looks SOOO good. I will definitely be trying this. Thanks!
designergirl designergirl 8 years
Mmmm.. I love tortilla soup. To make it a bit healthier, I usually bake my tortillas.
emalove emalove 8 years
This sounds so delicious...I love most soups. I want to make this for sure!
foodcoma foodcoma 8 years
This soup is sensational! I brought it in to work and gave a sample to all my co-workers. They loved it. I've had some quality tortilla soups from a lot of southern California restaurants and this one ranks right up there at the top of the list.
JessNess JessNess 8 years
ooooo I'll have to try to make my own tortilla chips next time. Thanks Partysugar!!
UrbanBohemian UrbanBohemian 8 years
This looks soooooo good!
blackjade blackjade 8 years
Chicken tortilla soup is one of my most favorite soups ever - but I can be very judgemental about it - the best ever was at a timy, almost empty restaurant in D.F., Mexico ... yuummmmmmm
Monoka Monoka 8 years
looks like Caldo Tlalpeño I love it!
literatured literatured 8 years
the only tortilla soup i actually enjoyed was kind of a blended version, of corn and beans, veggie stock, shredded chicken and different garnishes. it was more creamy then brothy.. but i may have to try this
lextel lextel 8 years
great recipe and post. this line struck me though, "To make it for the men in your life" Don't women eat, too? In all sincerity I'm not trying to be too negative, but I've seen a lot of things like that being thrown around in the media lately and it's beginning to wear on me as a woman.
bidds626 bidds626 8 years
sounds delicious but i have a thing about texture..id have to keep all the tortillas for garnish, i cant stand softenened chips and what they leave behind...
mollywog mollywog 8 years
Oh man, this is making me SO hungry! Sometimes I think fall and winter are my favorite seasons just because of all the yummy soups and stews I make in my crockpot!
kiddylnd kiddylnd 8 years
:drool: I love this soup! I order it all the time when we are out. How come I've never made it at home? This looks great...sounds like soup this week!
indielove indielove 8 years
After seeing that recipe, I made some last week and it was sooo good. Like you said, party, VERY flavorful. I used the ingredients I had already in my pantry, I did my own slight variations but it was great and I'm so making it again. Thanks for the new recipe also!
fragiletearz fragiletearz 8 years
Yum! I love all of the soup recipes everyone has been posting!
mrsyuen mrsyuen 8 years
I had it before too and it was really good! I'll try to make it, thanks for the post!
Diana172 Diana172 8 years
What?! This is pretty adventurous!
Lovely_1 Lovely_1 8 years
I've had it before and it is actally quite good! :D
Megatron Megatron 8 years
This is one my top five favorite soups of all time. Thank you for the recipe. I shall try it once I have cooking capabilities again.
aimeeb aimeeb 8 years
Hmmmm interesting...
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