Prepare yourself for a culinary journey into the heart of Mexican cuisine with our Best Chicken Tortilla Soup! This vibrant and flavorful soup isn’t just a meal; it’s a story woven through generations, a testament to the ingenuity and resourcefulness of Mexican cooks. While pinpointing the precise origin is difficult, its roots trace back to ancient Aztec and Mayan civilizations who utilized corn (the base of tortillas) and various broths in their cooking. The modern version of tortilla soup, however, likely emerged sometime in the 19th or early 20th century, evolving alongside the development of readily available ingredients and changing culinary practices in Mexico.
The beauty of tortilla soup lies in its adaptability. It’s a dish built upon a foundation of simple, yet powerful, flavors: rich chicken broth, tender shredded chicken, crisp tortilla strips, and a medley of fresh vegetables like onions, tomatoes, and cilantro. However, variations abound across Mexico, reflecting regional differences and family traditions. Some versions incorporate beans, avocado, cheese, or even a touch of spice. This adaptability speaks to its enduring popularity. In fact, according to a recent survey by the National Restaurant Association, tortilla soup ranks consistently among the top 10 most popular Mexican dishes served in restaurants across the United States.
Beyond its deliciousness, tortilla soup holds significant cultural weight. It’s a dish often shared during family gatherings and celebrations, embodying the spirit of community and togetherness. The process of making it, from preparing the broth to frying the tortillas, often involves multiple family members, creating cherished memories and strengthening bonds. Furthermore, the soup’s ingredients are readily available and relatively inexpensive, making it an accessible and comforting staple for families across various socioeconomic backgrounds. This accessibility contributes to its widespread appeal and enduring presence in Mexican culture.
Interestingly, the crispy tortilla strips, a defining characteristic of the soup, are believed to have originated as a way to utilize leftover tortillas, showcasing the resourceful nature of Mexican cooking. This simple addition not only adds a satisfying textural contrast but also elevates the soup’s overall flavor profile. The combination of textures and tastes – the creamy broth, tender chicken, crunchy tortillas, and fresh herbs – creates a symphony of flavors that leaves a lasting impression. Get ready to experience the best chicken tortilla soup you’ve ever tasted, a dish brimming with history, culture, and unforgettable flavor.
Ingredients and Measurements
This recipe for Best Chicken Tortilla Soup yields approximately 8 servings of delicious, comforting soup. Accurate measurements are crucial for achieving the perfect balance of flavors and textures. We recommend using a kitchen scale for the most precise results, especially when measuring spices.
Chicken: 1.5 lbs boneless, skinless chicken breasts. You can substitute with thighs for a richer flavor, but adjust cooking time accordingly. Ensure the chicken is thoroughly cooked to an internal temperature of 165°F (74°C) before shredding. We prefer using fresh chicken breasts for optimal taste and texture, but frozen will work if thawed completely before use.
Broth: 8 cups low-sodium chicken broth. Using low-sodium broth allows you to control the salt level in your soup. You can easily adjust the saltiness later to your liking. Homemade broth is highly recommended for a superior depth of flavor, but store-bought works in a pinch.
Vegetables: 1 large onion, finely chopped (approximately 1 ½ cups); 2 cloves garlic, minced; 1 red bell pepper, seeded and diced (approximately 1 cup); 1 (14.5 ounce) can diced tomatoes, undrained; 1 (15 ounce) can corn, drained; 1 (4 ounce) can diced green chilies, undrained (adjust to your spice preference); 1 cup chopped cilantro, roughly chopped. Fresh vegetables always provide the best flavor, so opt for high-quality ingredients whenever possible. If using frozen vegetables, ensure they are fully thawed and drained before adding them to the soup.
Spices and Seasonings: 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon chili powder; ¼ teaspoon cayenne pepper (optional, for extra heat); 1 teaspoon salt; ½ teaspoon black pepper. Adjust the spices according to your taste preferences. Start with the suggested amounts and add more to your liking. Freshly ground spices will impart a more vibrant flavor than pre-ground.
Tortilla Chips: 1 cup tortilla chips, crushed. We recommend using lightly salted tortilla chips for the best flavor. You can use store-bought crushed tortilla chips, or crush your own for a more rustic touch. Avoid using heavily seasoned chips as they might overpower the other flavors in the soup.
Optional additions: ½ cup shredded Monterey Jack cheese; ½ avocado, diced; Lime wedges for serving. These additions enhance the overall flavor and presentation of the soup. Adding the cheese and avocado just before serving keeps them from melting or becoming soggy. The squeeze of lime adds a refreshing brightness to the rich soup.
Important Note: These measurements are guidelines. Feel free to adjust them based on your personal preferences and the number of servings you need. For example, you can easily double or halve the recipe based on your needs. Remember to always taste and adjust seasoning throughout the cooking process.
Equipment List
Making the best chicken tortilla soup requires the right tools to ensure efficiency and achieve optimal results. This equipment list details everything you’ll need, from preparation to serving, allowing you to create a delicious and authentic soup with ease. We’ve included both essential and recommended items to cater to various kitchen setups.
Essential Equipment:
Large Stockpot (8-quart minimum): A large stockpot is crucial for comfortably simmering the soup and accommodating all the ingredients. An 8-quart capacity is ideal for making a generous batch, but a larger pot (12-quart) is even better if you plan on making a double recipe or frequently entertain. Look for a pot made of heavy-duty stainless steel or enameled cast iron for even heat distribution and durability. Avoid thin-walled pots that can cause scorching.
Immersion Blender (or regular blender): An immersion blender is highly recommended for easily pureeing the soup directly in the pot, eliminating the need for transferring hot liquids. This minimizes splatter and mess. If you don’t own an immersion blender, a regular blender will work, but exercise extreme caution when blending hot liquids. Always vent the lid slightly to prevent pressure buildup and potential burns. Work in batches to avoid overloading the blender.
Cutting Board (large): A large, sturdy cutting board is essential for chopping vegetables efficiently. Choose a material that is easy to clean and sanitize, such as plastic or wood (properly treated). Avoid using glass cutting boards as they can dull knives quickly.
Chef’s Knife (8-inch): A sharp chef’s knife is essential for precise and efficient chopping of vegetables and chicken. A dull knife is dangerous and makes the chopping process more tedious. Regularly sharpen your knives to maintain their effectiveness and safety.
Measuring Cups and Spoons: Accurate measurements are vital for achieving the desired flavor balance. Invest in a good set of measuring cups and spoons to ensure consistency in your cooking.
Large Serving Bowls: Serve your delicious chicken tortilla soup in appropriately sized bowls. Consider the aesthetic appeal of your serving bowls as they contribute to the overall dining experience.
Recommended Equipment (to enhance the experience):
Fine-Mesh Sieve: A fine-mesh sieve can be used to strain the soup for a smoother texture if desired, removing any unwanted bits of vegetables or spices.
Ladle: A ladle makes serving the soup easier and more controlled, preventing spills and ensuring even portions.
Food Processor (optional): While not essential, a food processor can quickly chop vegetables, saving you time and effort. However, an immersion blender or regular blender is sufficient for the pureeing step.
Important Note: Always ensure your equipment is clean and sanitized before starting the cooking process to maintain food safety and hygiene.
Preparation of Chicken and Vegetables
This section details the preparation of the chicken and vegetables for our Best Chicken Tortilla Soup. Proper preparation is key to achieving the perfect flavor and texture in your soup. We’ll be using about 1.5 lbs of boneless, skinless chicken breasts and a vibrant mix of vegetables for a truly delicious result.
Begin with the chicken: Cut the 1.5 lbs of boneless, skinless chicken breasts into roughly 1-inch cubes. This ensures even cooking and prevents large chunks of chicken from dominating the soup. Smaller pieces also contribute to a richer broth as they release more flavor. Avoid overly small pieces, however, as they may become dry and tough during cooking.
Preparing the Aromatics: Finely dice one medium yellow onion (approximately 1 cup). The finer the dice, the better the onion will blend into the soup’s flavor profile without overwhelming the other ingredients. Mince 3 cloves of garlic – this will add a pungent depth to the soup’s flavor. For a more pronounced garlic flavor, you can use 4 or even 5 cloves, but be mindful not to overdo it.
Vegetable Selection and Prep: We’ll use a combination of vegetables to provide a balanced flavor and texture. Start with two medium carrots (about 1 cup chopped). Peel and chop them into roughly 1/2-inch pieces. Overly small pieces may become mushy, while larger pieces may not cook thoroughly. Next, prepare one green bell pepper (about 1 cup chopped). Remove the seeds and membranes before chopping into similar sized pieces as the carrots. Finally, chop one (14.5 ounce) can of diced tomatoes, undrained, for added acidity and juiciness. Leaving the tomatoes undrained adds to the overall liquid volume and contributes extra flavor.
Optional Vegetables: Feel free to experiment with other vegetables! Corn (either fresh kernels cut from the cob or frozen) adds sweetness, while zucchini or squash adds a mild, slightly sweet flavor. About 1 cup of your chosen vegetable, chopped to a similar size as the carrots and bell peppers, is a good starting point. Remember to adjust cooking times depending on the vegetable you choose; some, like corn, cook much faster than others.
Professional Tip: For a deeper, richer flavor, consider lightly sautéing the onions and garlic before adding the chicken and other vegetables. This process, known as sweating, releases their natural sugars and intensifies their flavor. Do this in a large pot or Dutch oven over medium heat, using about 1 tablespoon of olive oil. Cook until the onions are translucent and the garlic is fragrant, about 5-7 minutes.
Important Note on Storage: If you are preparing the vegetables ahead of time, store them separately in airtight containers in the refrigerator. This will help preserve their freshness and prevent them from wilting or losing their flavor.
Broth and Seasoning Preparation
The foundation of any great Chicken Tortilla Soup lies in its flavorful broth. We’ll be building a rich and complex broth from scratch, maximizing the chicken’s flavor and adding layers of depth. This process takes time, but the reward is a soup that sings with authentic Mexican flavors.
Begin by roasting a whole chicken (approximately 3-4 pounds). This step is crucial for developing a deep, savory chicken flavor that permeates the entire soup. Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels and place it in a roasting pan. Roast for approximately 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Allow the chicken to cool completely before shredding.
Once the chicken is cool enough to handle, shred the meat from the bones, discarding the skin and bones. Reserve about 2 cups of shredded chicken for the final soup. Set aside the remaining chicken for another use – maybe chicken salad or tacos!
Now, let’s create the broth. In a large stockpot or Dutch oven, combine the roasted chicken carcass, 8 cups of water, 1 large onion (quartered), 4 cloves garlic (roughly chopped), 2 carrots (roughly chopped), 2 celery stalks (roughly chopped), 1 teaspoon of dried oregano, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and 1 bay leaf. Don’t be afraid to generously season at this stage; the flavors will deepen as the broth simmers.
Bring the mixture to a boil over high heat, then reduce heat to low, cover, and let simmer for at least 1 hour, or up to 2 hours for a richer, more intense flavor. The longer it simmers, the more flavorful your broth will become. Skim off any foam or impurities that rise to the surface during simmering.
After simmering, remove the chicken carcass, onion, garlic, carrots, celery, and bay leaf from the broth. Strain the broth through a fine-mesh sieve or cheesecloth lined colander to remove any remaining solids. This step ensures a clear and beautiful soup. Discard the solids; their purpose was to infuse flavor into the broth.
Finally, let’s focus on the seasoning. Taste the broth and adjust the seasoning accordingly. You might want to add more salt, pepper, cumin, or oregano to your preference. Remember, the seasoning should complement, not overpower, the rich chicken flavor. For an extra layer of complexity, consider adding a tablespoon of tomato paste at this stage, stirring it well into the broth. This will add a subtle sweetness and depth of flavor.
Your flavorful, homemade chicken broth is now ready to be the star of your incredible Chicken Tortilla Soup. Proceed to the next step with confidence, knowing you’ve built a solid foundation for a truly exceptional dish.
Cooking the Soup (Stovetop or Slow Cooker Methods)
This section details how to cook our Best Chicken Tortilla Soup using two popular methods: stovetop and slow cooker. Both methods yield delicious results, but offer different levels of convenience and attention required.
Stovetop Method
This method provides quicker results and allows for more immediate adjustments to seasoning and consistency. Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 large onion, chopped, and 2 cloves garlic, minced. Sauté for about 5-7 minutes, until softened and fragrant. Avoid browning the onions excessively; you’re aiming for a gentle softening.
Next, add 1 pound boneless, skinless chicken breasts to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. Pour in 6 cups of chicken broth, along with 1 (14.5 ounce) can diced tomatoes, undrained, 1 (15 ounce) can of corn, drained, 1 (15 ounce) can of black beans, rinsed and drained, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper (optional, for added heat), and 1/2 teaspoon salt. Adjust seasoning to your preference. Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes, or until the chicken is cooked through and easily shreds.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup. Stir in 1/2 cup chopped cilantro and juice of 1 lime. Taste and adjust seasoning as needed. Simmer for another 5-10 minutes to allow the flavors to meld.
Slow Cooker Method
The slow cooker method is ideal for a hands-off approach. Begin by adding 1 pound boneless, skinless chicken breasts, 1 large onion, chopped, 2 cloves garlic, minced, 6 cups of chicken broth, 1 (14.5 ounce) can diced tomatoes, undrained, 1 (15 ounce) can of corn, drained, 1 (15 ounce) can of black beans, rinsed and drained, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt to your slow cooker.
Stir everything well to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker. Stir in 1/2 cup chopped cilantro and juice of 1 lime. Taste and adjust seasoning as needed. Allow to sit for at least 15 minutes before serving to allow the flavors to deepen.
Regardless of the method you choose, serve your chicken tortilla soup hot, garnished with your favorite toppings such as avocado, shredded cheese, tortilla strips, sour cream, and extra cilantro. Enjoy!
Tortilla Strip Preparation (if homemade)
Making your own tortilla strips elevates your chicken tortilla soup to a whole new level of deliciousness. While store-bought strips are convenient, homemade ones offer superior flavor and texture, allowing for perfect crispiness and a satisfying crunch. This section details how to create perfectly crispy tortilla strips from scratch.
Start with the right tortillas: Choose corn tortillas for the most authentic flavor. Avoid flour tortillas, as they tend to become soggy more easily. Look for small, 6-inch tortillas; these are ideal for creating manageable strips. You’ll need approximately 6-8 small corn tortillas for a hearty batch of soup (serving 4-6).
Cutting the tortillas: Once you have your tortillas, carefully cut them into 1/2-inch wide strips. You can achieve this using a sharp knife or, for even easier and quicker cutting, a pizza cutter. Consistency in the strip size will ensure even cooking and prevent some strips from burning before others are crispy.
Pre-baking for optimal crispness: This step is crucial for achieving that perfect, shatteringly crisp texture. Preheat your oven to 350°F (175°C). Arrange the tortilla strips in a single layer on a baking sheet lined with parchment paper. This prevents sticking and ensures even browning. Avoid overcrowding the baking sheet; this can lead to steaming instead of crisping.
Seasoning for maximum flavor: Before baking, lightly coat the tortilla strips with a neutral oil like vegetable or canola oil. Approximately 2 tablespoons should suffice for the amount of tortillas mentioned. Then, season generously with salt. A pinch of chili powder or cumin adds a delightful depth of flavor that complements the soup beautifully. For a spicier kick, add a dash of cayenne pepper. Evenly distribute the seasoning to ensure every strip is flavorful.
Baking time and temperature: Bake the tortilla strips for 10-15 minutes, or until they are golden brown and crispy. Keep a close eye on them during the last few minutes to prevent burning. Use a spatula to gently flip the strips halfway through to ensure even cooking on both sides. If you prefer a darker, crispier strip, increase the baking time slightly, checking frequently to prevent burning.
Cooling and storage: Once cooked, remove the tortilla strips from the oven and let them cool completely on a wire rack. This allows excess oil to drain and prevents them from becoming soggy. Store leftover tortilla strips in an airtight container at room temperature for up to 3 days. They can also be stored in the freezer for longer storage. When using frozen strips, simply add them directly to the hot soup during the last few minutes of cooking to warm them through and maintain their crispness.
Professional Recommendation: For an extra layer of flavor, consider lightly toasting the tortillas in a dry skillet before cutting them into strips. This step enhances their inherent corn flavor and provides a deeper color after baking.
Best Chicken Tortilla Soup: Recommendations
Our Best Chicken Tortilla Soup is a hearty and flavorful dish perfect for a chilly evening or a light lunch. To ensure you enjoy it to the fullest, we offer the following recommendations:
Serving Suggestions: For an elevated experience, we suggest serving your soup piping hot, garnished generously. Consider adding fresh cilantro, diced avocado, a squeeze of lime juice, and a dollop of sour cream or Mexican crema. A sprinkle of shredded cheese (Monterey Jack or cheddar are excellent choices) adds a delightful creamy texture and salty counterpoint to the soup’s savory broth. For a spicier kick, consider adding a few slices of jalapeño or a dash of your favorite hot sauce. Crumbled tortilla chips are a must, allowing you to enjoy the satisfying crunch against the smooth soup. Serve with warm crusty bread for dipping.
Storage Conditions: For optimal freshness, store leftover soup in an airtight container in the refrigerator for up to 3 days. Allow the soup to cool completely before refrigerating to prevent bacterial growth. When reheating, gently warm the soup on the stovetop or in the microwave, avoiding boiling. The flavors will deepen slightly upon reheating, enhancing the overall taste experience. Do not refreeze the soup after thawing.
Complementary Dishes: Our Chicken Tortilla Soup pairs beautifully with a variety of side dishes. A simple side salad with a light vinaigrette adds a refreshing contrast to the rich soup. Consider a Mexican-inspired salad with corn, black beans, and a cilantro-lime dressing. For a heartier accompaniment, serve the soup alongside some grilled chicken or fish tacos, enhancing the overall Mexican-inspired meal. Quesadillas or Mexican street corn (Elote) are also excellent choices that complement the flavors of the soup wonderfully.
Nutritional Information (per serving, approximate): Calories: Approximately 350-400 (depending on garnish choices). Protein: 25-30g. Fat: 15-20g (depending on the amount of avocado and sour cream used). Carbohydrates: 30-40g. Fiber: 5-7g. Sodium: Variable, depending on the broth and added seasonings. Please note: These are estimates and may vary slightly depending on specific ingredients and portion sizes. For precise nutritional information, consult a nutritionist or use a nutritional calculator with your specific recipe details.
Important Note: While we strive to provide accurate nutritional information, slight variations may occur. Individuals with specific dietary restrictions or allergies should carefully review the ingredient list and adjust accordingly. Always consult with a healthcare professional or registered dietitian if you have any concerns regarding your dietary needs.
