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How To Make Chicken Tortilla Soup (In Under 30 Minutes!) Quick & Easy Recipe

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Recipe Information

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Chicken Tortilla Soup

Cultural Context

Chicken Tortilla Soup is a traditional Mexican dish that showcases the rich flavors of the region. It is often enjoyed as a comforting meal, especially during colder months. The soup combines the savory taste of chicken with the crunch of tortilla strips, making it a popular choice in Mexican households and restaurants alike. Variations exist across Mexico, reflecting local ingredients and preferences, but the essence remains the same: a hearty, flavorful soup that warms the soul.

MexicanMXmain
30 min
medium
4 servings
Servings4
1 rotisserie chicken
1 red onion
3 cloves garlic
1 tablespoon vegetable oil
1 teaspoon Better than Bouillon chicken base
1 teaspoon smoked paprika
1 teaspoon ancho chili powder
1 teaspoon dried oregano
pinch of cumin
1 packet all-purpose seasoning
4 cups chicken broth
1 can black beans
1 can kidney beans
1 can fire roasted tomatoes
corn tortillas
chipotle peppers in adobo
1/2 cup corn (optional)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and provides a cheesy flavor; processed cheese can be more budget-friendly.

1

Gather all ingredients: rotisserie chicken, red onion, garlic, vegetable oil, Better than Bouillon chicken base, smoked paprika, ancho chili powder, dried oregano, cumin, all-purpose seasoning, chicken broth, black beans, kidney beans, fire roasted tomatoes, corn tortillas, chipotle peppers in adobo, and corn (optional).

2

Smash and dice the garlic cloves.

3

Dice the red onion.

4

Remove the bone, skin, and cartilage from the rotisserie chicken, setting aside the skin and wings for a snack.

5

Cut the chicken meat into bite-sized pieces and set aside.

6

Heat a Dutch oven over medium heat and add 1 tablespoon of vegetable oil.

7

Add the diced onion and sweat for 1 to 2 minutes until it begins to soften.

8

Add the minced garlic and cook for a short time to avoid burning.

9

Stir in 1 teaspoon of Better than Bouillon chicken base and mix well.

10

Add spices: smoked paprika, ancho chili powder, dried oregano, and a pinch of cumin, toasting them over medium heat.

11

Add 4 cups of chicken broth, scraping the bottom of the pot to release flavors, and bring to a simmer.

12

Once simmering, add 1 can each of black beans and kidney beans, and 1 can of fire roasted tomatoes, mixing well.

13

Cover and let the soup simmer for about 15 to 20 minutes, stirring occasionally.

14

To thicken the soup, scoop some beans and tomatoes into a measuring cup, add chipotle peppers, and blend with an immersion blender until smooth.

15

Return the blended mixture to the soup and mix well, bringing it back to a simmer.

16

Add the bite-sized chicken pieces and 1/2 cup of corn (if using), and taste for seasoning, adjusting as necessary.

Cooking Techniques

boilingsautéingfryingsimmering

Equipment Needed

Dutch ovenknifecutting boardimmersion blender

Spice Level:

🌶️🌶️🌶️

Dietary

gluten-freenut-free

Allergens

dairy

Also Known As

Sopa de TortillaTortilla Soup
Local Name: sopa de tortilla de pollo

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