I love a delicious soup!! And I love it even more when you can add your own ingredients so EVERYONE in the house is happy with one meal! Chicken Tortilla Soup has always been one of my favorite soups and through the years, I’ve figured out the way our family likes it best. I want it to be healthy (not cream based), a little spicy, and full of delicious flavor. Everyone can add their own toppings and make it exactly like they want it….which is always a win in our house!
*Marinate and cook your chicken ahead to save yourself some cooking time before dinner. If your chicken is cooked and ready to go, you can throw this soup together in about 20 minutes!
Chicken Tortilla Soup
Nothing tops a delicious bowl of chicken tortilla soup with crunchy tortilla strips on top! Cook your chicken ahead of time and you'll be able to throw this soup together in about 20 minutes.
Ingredients
- 1 lb chicken breasts, marinated and cooked as below
- 1 onion, chopped
- 1 tbsp minced garlic
- 2 32 oz containers of chicken broth
- 1 can Rotel
- 1/2 can enchilada sauce
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1/3 cup masa
- 1 1/3 cups milk
- 2 cups frozen corn
- 2 cans black beans
- avocado (optional)
- shredded cheese (optional)
- sour cream (optional)
- pickled jalapenos (optional)
- corn tortillas
- vegetable oil
Instructions
Chicken:
- Place chicken breasts in a large resealable bag. Add one packet of fajita seasoning, 2 tbsp olive oil, and 2 tbsp fresh lime juice. Seal bag and shake gently until all chicken is coated. Marinate the chicken a few hours (if you don't have a few hours, you can marinate it for 30-45 minutes). Cook at 350 for about 20-25 minutes. Once cooked and cooled, shred the chicken and set aside.
Soup:
- In a large pot, saute the chopped onion and garlic until translucent and aromatic.
- Add the chicken broth, Rotel, enchilada sauce, and spices to the pot.
- While the broth is heating up, mix together the masa and milk in a smaller bowl. Add it into the broth. Turn the heat up so the mixture begins to boil and thicken slightly.
- Turn the heat down and add the frozen corn, black beans, and shredded chicken.
- While the soup is cooking, cover the bottom of a skillet with about 1/2-1 inch of vegetable oil and heat over medium heat. Cut the corn tortillas into strips. Once the oil is hot (you can test it by carefully adding one of the tortillas strips - if it bubbles, the oil is ready), carefully add a handful of tortilla strips to the oil. DO NOT OVERCOOK! You want the strips to be a light golden color but not brown. Use a slotted spoon to remove the strips and place them on a paper towel. Add a pinch of salt to the tortilla strips.
- To serve, ladle the soup into bowls and top with your choice of toppings - avocado slices, shredded cheese, sour cream, and tortilla strips.
Tried this recipe?Let us know how it was!
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