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Homemade Chicken Tortilla Soup

Name: Homemade Chicken Tortilla Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings (2-1/2 quarts).
Cuisine: North America, Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1 can (4 ounces) chopped green chiles; 2 garlic cloves, minced; 1 jalapeno pepper, seeded and chopped; 1 teaspoon ground cumin; 1 can (15 ounces) tomato sauce; 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained; 5 cups reduced-sodium chicken broth; 1 rotisserie chicken, shredded, skin removed; 1/4 cup minced fresh cilantro; 2 teaspoons lime juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; Crushed tortilla chips; Shredded Monterey Jack or cheddar cheese

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings (2-1/2 quarts)

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 can (4 ounces) chopped green chiles
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
5 cups reduced-sodium chicken broth
1 rotisserie chicken, shredded, skin removed
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Crushed tortilla chips
Shredded Monterey Jack or cheddar cheese

Directions

In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chiles, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken.
Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese.

Can you freeze Homemade Chicken Tortilla Soup?

Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

Chicken Tortilla Soup Tips

How do I thicken chicken tortilla soup?

If your soup is looking a little thin, thicken it with cornstarch. You’ll want to make a slurry by combining a tablespoon of cornstarch with an equal amount of water in a small bowl. Whisk the mixture until a smooth paste forms. Then, add the slurry to your soup and stir well over medium-high heat until the soup starts to thicken.

What are the best toppings for chicken tortilla soup?

Well, that depends on your palate! We’re fond of crushed chips and shredded cheese, but you could also top chicken tortilla soup with sour cream, avocado slices, chopped green onions or pico de gallo. Looking for a little extra kick? Try adding a few slices of jalapeno—just be sure you wear gloves when cutting the hot peppers as the oils can burn your skin.

What goes well with chicken tortilla soup?

A whole bunch of tasty sides! We recommend serving chicken tortilla soup with cornbread, crackers or a fresh salad. Still hungry? Find more soup recipes here.

Does chicken tortilla soup freeze well?

Yes, just like most other types of soup this recipe is great to save in the freezer for later! Skip freezing the chips, cheese or any other toppings. We suggest freezing the soup in small containers so it’s easier to defrost leftovers. And don’t forget to label! Mark each container with the recipe name and the date prepared. Frozen chicken tortilla soup lasts for 4-6 months in the freezer.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/4 cups: 200 calories, 8g fat (2g saturated fat), 55mg cholesterol, 941mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 22g protein.