Simple Chicken Tortilla Soup

 

How to Make Delicious and Simple Chicken Tortilla Soup | Soup Recipe | Allrecipes.com

Video taken from the channel: Allrecipes


 

EASY CHICKEN TORTILLA SOUP RECIPE

Video taken from the channel: MelBeezee Eats


 

Quick Chicken Tortilla Soup

Video taken from the channel: Christy Wilson


 

Easy Homemade Tortilla Soup (How to Make Tortilla Soup)

Video taken from the channel: Spend With Pennies


 

Quick and Easy Chicken Tortilla Soup Recipe

Video taken from the channel: James Strange


 

HOW TO MAKE THE BEST CHICKEN TORTILLA SOUP

Video taken from the channel: Claudia Regalado


 

How To Make A Hearty Chicken Tortilla Soup • Tasty

Video taken from the channel: Tasty


Heat olive oil and butter in a large pot over medium-high heat. Add onion and bell pepper; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in. Ingredients 1 (15 ounce) can whole kernel corn, drained 2 (14.5 ounce) cans chicken broth 1 (10 ounce) can chunk chicken 1 (15 ounce) can.

In 3-quart saucepan, mix beans, broth, tomatoes, chicken and taco seasoning mix. Heat to boiling over medium-high heat. Cover; reduce heat to. This is an easy chicken tortilla soup recipe that can be on the table in less than an hour. A rich tomato broth, a bit of spice and large chunks of chicken make this a hearty and comforting meal.

This recipe. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic. Instructions. Add oil to a large saucepan. Add in onion and saute for 2-3 minutes.

Add in garlic and cook for 1 minute. Pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, cumin, paprika and pepper. Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it’s sure to be requested again and again. Serve with tortilla chips.

In a medium-sized soup pot, add the olive oil. Saute the onion and garlic over medium heat, about 5 minutes. Stir in the tomatoes, chicken, chicken broth, spices, corn and bring to a boil. Reduce to a simmer for about 5 minutes.

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Simple Chicken Tortilla Soup Organized Island cooked chicken, avocado slices, chicken broth, pepper, ground cumin and 8 more Simple Chicken Tortilla Soup Food Republic.

List of related literature:

FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro and oregano, and ¹∕ teaspoon salt to boil over medium­high heat in large saucepan.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add the chicken broth and 1 cup of the salsa and bring the mixture to a boil, stirring constantly, 2 minutes.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Add the vegetables, pour in the stock, bring to a boil, and simmer, covered, for about 30 minutes or until the chicken is cooked through and the vegetables are tender.

“Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B” by Annabel Karmel
from Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B
by Annabel Karmel
Atria Books, 2009

While the chicken cools enough to handle, add the tomatillos to the stock, bring the mixture to a boil over medium-high heat, and boil the tomatillos, uncovered, for 10 minutes, or until soft.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

In the remaining oil, fry the tomatoes, onion, and garlic for 5 minutes and add to the soup; cook over low heat until the pasta and the chicken are cooked, about 30 minutes, adding the herbs about 10 minutes before the end of the cooking time.

“Oaxaca Al Gusto: An Infinite Gastronomy” by Diana Kennedy
from Oaxaca Al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 2010

To serve, divide the soup among 6 bowls and garnish with the tortilla strips, avocado or cheese, cilantro, and scallion.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Rania Batayneh, Eve Adamson
Rodale Books, 2013

This recipe is based off a traditional chicken tortilla soup sans the chicken.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

Add the chicken stock/onion/cilantro mixture and the lemon juice to the soup and stir thoroughly.

“Three Guys from Miami Cook Cuban” by Glenn M. Lindgren, Raúl Musibay, Jorge G. Castillo
from Three Guys from Miami Cook Cuban
by Glenn M. Lindgren, Raúl Musibay, Jorge G. Castillo
Gibbs Smith, Publisher, 2004

Add the tomatillos and 1 cup chicken broth.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

Stir in crushed tortilla strips, oregano, and salt and simmer, uncovered, whisking occasionally, until tortillas are soft and soup is slightly thickened, 30 to 45 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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70 comments

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  • Christy, I loved your video but I have to tell you this I’m a bit embarrassed to tell you but I didn’t have chicken stock or fresh tomatoes and green chilies. My substitution for the chicken stock was from 2 cans campbell’s chicken & rice but I drained out the soup juice & I only had diced tomatoes which is what I used and for the green chili’s I only had salsa verde so I used that instead and it was mighty good, loved it. I’m sure your way probably tasted much better but next time I do it I will do it exactly like yours. Thank you for that great recipe.

  • I swear the internet is such cancer. People complain about everything don’t they? Go make you own recipe if you know so much about it. It’s a recipe. They vary and no person or culture has ownership over it. Sorry, your culture can never own tacos or all the ridiculous ways people choose to make them. Just keep complaining I guess?

  • I made this recipe yesterday. It was delicious and everyone at dinner agreed. Next time though, I will use less chicken bullion and as some low sodium chicken broth. A bit salty for my taste. But really good!

  • I add salsa and salsa verde and make my soup in my insta pot electric pressure cooker and i use bag tortillas chips,I break them up in the bag then add to soup

  • I will be making this soup this week! I had weight loss surgery about 2 months ago and even though I can eat some solids now it seems like soups are settling best at the moment. Thanks for the recipe!

  • i subscribed as soon as hot stock got on your hand lol no im kidding. great recipe. i tried it and it was great. easy n delish
    thank you.

  • I appreciate your videos so much! You helped me from a young age care for my family and make food when my mom first started dialysis to now. Thank you sm! ��

  • I guess when your entire culture is composed of failed states you have to take immense pride in the one thing your people do right… food.

  • Jennie, due to your Google+ settings I can not reply directly to you.

    Its been a while since I made this but depending upon your bowl size you get 6 to 8. 

  • I have a 2 and a half year old in the house and I just gotta thank you for this recipe. minus the chipotle and the salsa (I use natural, diced tomatoes), it’s a hit! I really enjoy how you encourage creativity to one’s taste. I learned/started cooking once the baby started eating solids and this was the first recipe video I ever saw and tried. I now cook daily, a few times a day.:) thanks again. god bless.

  • hello james, or anyone watching, this looks good but can i ask, what is the purpose of grinding up the tortilla in the blender with the garlic and chicken stock? i thought you were doing it to make a thicker, stewlike soup but in the end you added more stock to make it soupy? can you or someone explain what the blended up tortillas do? thx!

  • Ladies if you follow her recipes… I swear you will learn to cook… I’ve learned so many plates from her channel… and I followed this recipe & omg chicken tortilla soup came out BOMB ����thank you so much Claudia & I have a lot of respect for this women, she taught me how to cook����

  • Lmao man I called it before he burnt himself.. Aww man that was great. Hell naw i won’t put any liquid that hotbinba blender.. Homemade pressure cooker.

  • I wanna know where these dumb asses in the comments read 100% AUTHENTIC SOUP. They’re not calling it posole No one called it authentic at all so why are all of you so damn mad? it’s literally just a fucking soup no one said it was outta your grandmas damn kitchen. It’s just food people cook and eat so what’s the problem?!?

  • Hey tasty I’m a kid and hmmmmmm I think their are many kids watching this vid right now. All I’m saying is.

    Make the god dam videos easier ��������������

  • I love your expressive eyes! The recipe looks great and I can’t wait to try! Who cares how you pronounce Jalapeno. Lol. �� You have a new subscriber.

  • Can you please stop making “mexican dishes”. You educate people wrong about our food.
    If you are going to call that something mexican, please try harder, its rude that you dont even read a cooking book about traditional mexican food.

  • Finally a recipe I can follow thanks for sharing! What were the measurements for the spices? I looked at the video again to see but not sure if I missed it or if you told us.

  • Why is everyone offended? Tasty never claimed this was an authentic Mexican dish. Tortilla soup is not a Mexican dish we all know that

  • Me and my family are making this right now, it’s almost done, I’m excited to taste it!
    Edit: Okay, so this is an update we didn’t do exactly one or two of the seasonings because we didn’t have it and we got most of the stuff we needed but it wasn’t as good as we expected, the best part of the meal was really the chips, lol. I’d rate it a 5.5/10..

  • That looks mighty tasty.  I too use Herdez salsa casera to make a quick take on posole.  I boil a couple of pounds of cubed pork, drain most of the liquid, add a large can of hominy and the salsa casera.  Very quick and easy.

  • This is your kitchen and u know what youre doing. People should stop being so judemental. anyways, im going to try this recipe saturday:) looks super darn easy! Now i dont have to go to Qdoba and order tortilla soup! yay:)

  • I so can’t wait to try this… ate this abt two weeks ago at long horns and loved it….. guess ill be changing wat was on da menu today thanks a bunch:)

  • james strange, you are the man! you cook up big flavors in what looks like a really small space. I guess the saying stands true for you, big things come in small packages…I really feel like I can achieve this soup with your simple and easy to follow instructions. thanx again!

  • I will be making this tomorrow.The only thing that I’m going to do different is have warm tortillas on the side to eat with the soup. It’s going to be delicious. Thank you!

  • THIS IS NOT TORTILLIA SOUP!!!!!! Salsa??? Really??? HAAAARABLE!! This is an epic fail
    There are real recipies for this soup, I suggest watching “marisol pink” your welcome

  • Just came back to say thank you so much for sharing this recipe
    I thought my moms recipe was great but this one is awesome, i made this soup last week and my family loved it so much that i had to make more ��

  • I made this tortilla soup today and it was AMAZING! My husband really loved it! Love your recipes and cant wait to make something else ����

  • I lived in southern Mexico 16 years. Recipes are regional. Some have a more chicken base, some tomato. Some use epazote, others no. If add beans and it becomes “Tarasca” soup, or if you omit the chicken it is called “Azteca” soup.
    Relax, it’s a soup recipe which is great in many ways. ����

  • I love watching your videos, a small advice when you touch raw chicken don’t touch anything else right after wash your hands or wear gloves

  • I luv chicken tortilla soup but I could find a recipe I liked until I watched your video and you made it look so delicious I had to try it and let me tell you it did not disappoint, it tasted delicious as just the way you made it look in this video lol������

  • Tortilla soup???? Where in hell?? Mix of chicken pozole with something only God knows…
    Tasty please do some research first!
    Search in Youtube this amazing woman living in the US with wonderful and truly mexican recipes:
    Jauja Cocina Mexicana sopa de tortilla!

  • The reason the blender lid popped is because you’re not supposed to put hot liquids in there. You really should use an immersion blender for soups. I hope you didn’t burn yourself too badly. The soup looked really good. I will have to give it a try sometime.

  • Before I watched this I had Chicken Stock on my grocery list…DUH make my own!! lol You saved me $5 dollars and a trip to the grocery store THANK YOU!! I will always remember that cooking tip 😉 

  • Me: yall need to stop cause you making me hungry
    me 30 mins later
    oooh ah i want to learn to make tha ( also i love ur vids and im still hungry after watching a gacha vid

  • I love your recipes and confidence… I dont wanna seem rude but i do feel like maybe you could slow down your tempo when you start your intro. You sound a little tongue tied lol. Anyways it’s all love ��

  • You are AMAZING!!!! I just discovered your videos and thank you so much for them! Now I can confidently make dishes I grew up on but wasn’t able to remember all ingredients and how to execute. I will be trying all of your recipes!!!

  • Thank you for this excellent recipe! I made it for the first time as the main course for my Halloween party last night! It was a success!

  • OMG I love you �� every time I watch you cook I just want to marry you because you would make the perfect wife! You make the food look so yummy ��

  • Just wanted to say this has become one of my go-to recipes. I make it several times a year. Wife loves it. Thanks for the great recipe!

  • I still haven’t made the tortilla soup. Because of your idea with the bones from the chicken to make broth, I was making chicken noodle soup and set a few quarts of chicken broth aside for tortilla soup, pinto beans, and spanish rice. we had tacos but I like corn and my daughter likes flour…I didn’t want to waste rest. I fried leftover corn ones for this soup, migas, and enchiladas for freezer. I used flour leftovers for quesadillas. Your idea to use rotisserie chicken AND bones really gave me ambition to think about re-purposing ingredients for other uses.

  • Love you Claudia, ive been eating Mexican food since I was 20 im now 46 with 6 children and I love making your recipes! When I’m having a bad day I binge watch your videos!!

  • I decided to give this a try today and mann it was bombbbb as in it was really gooood and easy to make!thank you for this video ��❤

  • Mexicans don’t cook the chicken first. We don’t have time for that. We also don’t add chicken stock. Boil a whole chicken with bone and skin and that should add enough flavor to the soup.

  • You took that spill like a champ! Looks delicious I cannot wait to try it this evening for dinner. Thank you for sharing your recipe!

  • I would love to know the brand of all your pots and pans and both of your cutting boards you use for meats and veggies. I love all of your recipes ��

  • Wow I felt sorry for you when you got burned up, Thanks for making this video for us who love home cooked meals, Will give it a shot, Thanks:o)

  • I just had a tonsillectomy and can’t be eating stuff like this for another week or so. I’m just sitting here, watching you make delicious-looking dishes, and torturing myself.

  • This looks delicious and super easy.. think I’ll try this for dinner tonight. Thank you for taking the time to post this. Hope your hand was ok, I have done the same trying to blend something hot.

  • When I saw this I was like cool a quick and easy recipe for chicken tortilla soup (a soup I truly love) and I was disappointed to see it was a chicken pozole soup added with tortilla strips (so not happy) and I was even more disturbed to see the second recipe for chicken tortilla soup. I’ll stick to looking for authentic chicken tortilla soup to make.

  • Im from Mexico and this… is not a Tortilla Soup.. this is basically a glorified “american-style” tortilla.. excuse me.. Pozole “soup”, i rate it.. 8/10, looks good, but its NOT the true recipe, id still eat it

  • I would boil chicken ( with skin) and all ingredients in the bulion. Not cook it on pan. But everyone would do it differently I guess. Mexican people make it with full fat, bone and skin broth, lots of garlic, onion. The good old fashion authentic way. Azteca suppa. Yumm.

  • The stalks are more flavorful than the leaves of the cilantro. I drain my corn and beans and rinse them. Try bagged tortilla chips,sometimes I make creamy tortilla soup add milk or cream. Try adding avocados sour cream plus I add 1/4 cup lime juice to my soup

  • Hominy!!????….. Hominy tho?!?!???!!!! Like really hominy?!?!!? Outta anything you could’ve possible put in there…. you put hominy!!?!????? HOMINY?!!?!?

  • I was drinking water when turned the blender on and I spit out the water and laughed… for some reason I had a feeling that was going to happen, I’ve never done but have seen it happen before haha… looks tasty might give it a go one of these days

  • For being a young lady, you are a good cook! I am enjoying your recipe videos. I am going to try your recipe, thanks for sharing.

  • Hope you enjoy this video, this was 3 days post op and let me tell you, I’m truly blessed to have Lewis aka my husband to help me through this video! If it wasn’t for him idk how I would be doing it, ���� hope you enjoy it ��

  • This is not REAL tortilla ��….it is waaaayyyyy better when you use shredded chicken that has boiled and cooked in the soup…and tomatoes cilantro and make your own tortilla chips…

  • If you use a hand mixer to shred your chicken it will be so much easier. I learned this like two months ago and it has changed my entire life ���������� basically all you have to do is put that boiled chicken in a container, like a bowl, get your handmixer out turn it on and it’ll shred the chicken for you!!!! I was amazed at how well that worked!

  • Hello Claudia…
    Sitting here with my husband enjoying your chicken tortilla soup! My husband is on his second serving and he is one picky customer. Your video made it possible! Thank you. *** Five stars

  • If you had surgery, you should’ve waited a bit before being too close to the heat(we could’ve waited ��). But thank you for sharing, I’ll try this recipe for sure!

  • Lo siento soy mexicana y e comido y aprendido a preparar la sopa de tortilla no sólo en el estado de Mexico sino que en 4 Estados más y muchos de los ingredientes anunciados no los lleva este platillo

  • Una fea y horrible disque sopa de tortilla o sopa Azteca, huacala por qué si quieren copiar no lo hacen bien,la sopa no lleva esos ingredientes.

  • Wow, the spraying of ALL those tortillas strips seems daunting. Why not spray the whole tortilla, both sides, with the spray oil THEN cut them into strips? Looks like a WONDERFUL soup that I shall try very soon!

  • Made this for dinner tonight. it was easy and pretty fast. I added carrot, black beans and avocado. I also fried my own corn strip which was quick and easy. over all this was a delicious recipe.

  • I hate when you try to make Mexican food and put every single time “cream” and “cotija cheese” tortilla soup is with tortilla not with chicken you put like 3 little tortillas

  • My darling you said that you added the remaining broth in the pot did you mix it in the blender altogether I didn’t understand I’m doing this step-by-step thank you

  • This came out delicious. I’ve been looking for this exact taste but could never quite find it in all the other recipes I’ve tried. Thank you so much for sharing this recipe!

  • Thank you for your suggestion. If you click on the recipe link that’s provided in the video description, you’ll be able to see the nutritional facts for the recipe. Happy cooking!