Tortilla Soup
Juicy chunks of chicken, simmered in a hearty broth with fire-roasted tomatoes, corn, chili powder, and cumin. Add crispy corn chips, gooey Mexican cheese, fresh cilantro, and green onions and it’s an explosion of flavors and textures in every bite.
You will adore the multiple layers of flavor and texture in this one pot soup. The savory broth is seasoned with chili, cilantro, and cumin, and studded with nuggets of chicken, corn, and tomatoes. Then, sharp/stretchy Mexican cheese and crisp tortilla chips round out the soup, adding more layers of taste and textural enjoyment for the palate.
This dish uses cooked chicken, but you can start with raw (even frozen). If you have cooked chicken from a previous meal, or rotisserie chicken meat, this is a great recipe for you! If you’re starting with raw or frozen chicken, simply add 10 to 15 minutes to the simmering time. You can put whole chicken breasts in the simmering broth and, when the meat is tender enough to shred, shred it directly into the soup.
This chicken tortilla soup is easily customizable, so feel free to have some fun. For a hot/spicy version, add hot sauce or use hot chili powder. You can also add beans – use regular unseasoned canned beans (rinse and drain them first), or seasoned black beans, or seasoned chili beans of choice.
Tortilla Soup
Ingredients
- 2 15-ounce cans fire-roasted diced tomatoes
- 2 cups chicken broth
- 1 cup fresh, frozen, or canned corn of any type (including fiesta-style corn with bell peppers)
- 2 cups cubed cooked chicken
- 1 1/2 teaspoons chili powder, regular or hot
- 1 teaspoon dried cilantro
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- Tortilla chips for serving
- Shredded Mexican cheese for serving, or a blend of cheddar and Monterey jack
- Chopped green onions for serving
- Fresh cilantro leaves for serving
Equipment
Instructions
- In a large stock pot or saucepan, combine the tomatoes, broth, corn, chicken, chili powder, dried cilantro, and cumin. Set the pan over medium-high heat and bring to a simmer.
- Reduce the heat to medium-low and simmer for 10 minutes. Season to taste with salt and black pepper.
- Ladle the soup into bowls and top with the tortilla chips, cheese, green onions, and fresh cilantro.