Chicken tortilla soup, a vibrant and comforting dish, boasts a rich history deeply intertwined with Mexican culinary tradition. While pinpointing an exact origin is difficult, its roots lie in the diverse regional cuisines of Mexico, evolving over centuries from simpler stews and broths. Its popularity exploded in the United States during the latter half of the 20th century, becoming a staple in restaurants and home kitchens alike. This widespread adoption speaks to its adaptability and deliciousness, satisfying a broad range of palates.
The soup’s foundation is built on readily available ingredients, reflecting its humble beginnings. Corn tortillas, a cornerstone of Mexican cuisine, play a crucial role, adding a satisfying texture and a subtle earthy flavor. The addition of chicken, readily available protein source, likely solidified its place as a hearty and filling meal. Interestingly, variations of the soup exist throughout Mexico, with regional differences in spices, vegetables, and the type of broth used. Some versions incorporate beans, while others feature a spicier profile using chiles. This diversity underscores the soup’s adaptability and its enduring appeal.
Beyond its deliciousness, chicken tortilla soup holds significant cultural importance. It’s often served at family gatherings and celebrations, representing a shared culinary heritage. In the United States, its widespread popularity has helped introduce many to the flavors and traditions of Mexican cuisine. According to recent data, chicken tortilla soup ranks among the top 10 most popular soup varieties in US restaurants, highlighting its enduring appeal across cultures. The soup’s journey from humble origins to a beloved dish across continents is a testament to its versatility and undeniable deliciousness. This recipe will guide you through creating a classic version, allowing you to experience the vibrant flavors and rich history for yourself.
Ingredients and Measurements
This recipe yields approximately 6 servings of delicious Classic Chicken Tortilla Soup. Accurate measurements are key to achieving the perfect balance of flavors. We recommend using a kitchen scale for the most precise results, especially for spices.
Chicken: 1.5 lbs boneless, skinless chicken breasts. You can substitute with 1.5 lbs of cooked rotisserie chicken to save time, just be sure to shred it before adding it to the soup. Using bone-in chicken will add extra depth of flavor, but will increase cooking time. If using bone-in, increase cooking time by approximately 30 minutes and adjust accordingly.
Broth: 8 cups chicken broth. Use a high-quality broth for the best flavor. Homemade broth is ideal, but a good quality store-bought low-sodium broth works perfectly well.
Vegetables: 1 large onion, chopped (approximately 1 cup); 2 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes, undrained; 1 (15 oz) can corn, drained; 1 red bell pepper, chopped (approximately 1 cup); 1 jalapeño pepper, seeded and minced (optional, adjust to your spice preference). Freshly chopped vegetables will always offer superior flavor and texture compared to frozen options.
Spices and Aromatics: 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon oregano; ¼ teaspoon cayenne pepper (optional, for extra heat); ½ teaspoon salt; ¼ teaspoon black pepper. Adjust spices to your personal taste. Start with the suggested amounts and add more to your liking. Freshly ground spices are always preferred for the most vibrant flavors.
Other Ingredients: 1 tablespoon olive oil; 12 corn tortillas, cut into strips; ½ cup shredded cheddar cheese; ½ cup chopped cilantro; 1 avocado, diced (optional); lime wedges, for serving. For the tortilla strips, bake them until golden brown and crispy for the best texture. Avoid over-toasting them as they will burn easily. Feel free to experiment with other types of cheese, such as Monterey Jack or queso fresco.
Important Note: These measurements are guidelines. Feel free to adjust the quantities of ingredients to your preference. For example, if you prefer a spicier soup, add more jalapeño or cayenne pepper. If you want a heartier soup, add more vegetables or chicken.
Equipment and Utensils
Making a delicious Classic Chicken Tortilla Soup requires the right tools. While you might be able to adapt, having the proper equipment will streamline the process and ensure a superior result. Let’s start with the essentials.
Large Stockpot (6-8 quart): This is crucial for making the soup base. A smaller pot might lead to overcrowding and uneven cooking. Ensure your stockpot is heavy-bottomed to prevent scorching and distribute heat evenly. A stainless steel or enamel-coated cast iron pot is ideal.
Immersion Blender (or regular blender): An immersion blender is highly recommended for smoothly pureeing the soup without transferring it to another vessel. This saves time and prevents mess. If you don’t own an immersion blender, a regular blender works just as well, but remember to work in batches to avoid overheating the motor. Be cautious when blending hot liquids in a regular blender; always vent the lid slightly to release pressure.
Cutting Board (large): You’ll need a spacious cutting board for chopping vegetables like onions, garlic, and cilantro. Choose a durable, easy-to-clean cutting board, preferably made of plastic or wood (properly treated).
Sharp Chef’s Knife: A sharp knife is essential for efficient and safe vegetable preparation. A dull knife is more dangerous and makes chopping more difficult. Invest in a good quality chef’s knife and keep it sharp.
Measuring Cups and Spoons: Accurate measurements are key to achieving the perfect flavor balance. Use both liquid and dry measuring cups and spoons for precise additions of ingredients.
Large Wooden Spoon or Spatula: A sturdy wooden spoon or spatula is perfect for stirring the soup while it simmers. Avoid using metal utensils in your stockpot as they can scratch the surface.
Serving Bowls: Choose bowls large enough to comfortably serve a portion of soup, along with garnishes. Consider using bowls that complement the rustic nature of the dish.
Ladle: A ladle will make serving the soup much easier and more controlled. A sturdy ladle with a comfortable handle is recommended.
Optional: While not strictly necessary, a fine-mesh sieve can be helpful for straining the soup if you want an exceptionally smooth texture. Similarly, a tortilla press can be used to make your own tortillas for added authenticity and freshness.
Chicken Preparation
The foundation of a great chicken tortilla soup is, of course, the chicken! We’ll be using about 1.5 lbs boneless, skinless chicken breasts for this recipe. You can substitute with thighs for a richer flavor, but adjust cooking time accordingly.
Begin by rinsing the chicken breasts under cold water and patting them completely dry with paper towels. Thoroughly drying the chicken is crucial for achieving a nice sear and preventing steaming during the cooking process. This will result in a more flavorful and tender final product.
Next, season the chicken generously. I recommend using about 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of chili powder. Feel free to experiment with other spices like cumin, paprika, or garlic powder to suit your taste. Rub the seasoning mixture evenly over all sides of the chicken breasts.
For this recipe, we’ll be cooking the chicken in a large pot or Dutch oven. Heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts to the pot. Avoid overcrowding the pot; work in batches if necessary to ensure proper browning.
Sear the chicken for about 3-4 minutes per side, until a beautiful golden-brown crust forms. This step adds incredible depth of flavor to the soup. Once seared, reduce the heat to medium-low, add 4 cups of chicken broth (or water), and bring to a simmer.
Cover the pot and let the chicken simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety.
Once cooked, remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken using two forks. Discard any excess fat or connective tissue before shredding. Set the shredded chicken aside until ready to add to the soup.
Important Note: You can also poach the chicken instead of searing and simmering. Simply place the seasoned chicken breasts in a pot of simmering chicken broth until cooked through. This method results in a more delicate flavor but sacrifices the delicious sear.
Vegetable Preparation
Proper vegetable preparation is key to achieving a flavorful and vibrant chicken tortilla soup. This section details the steps for preparing the vegetables, ensuring optimal texture and taste in your final dish. We’ll be using a combination of onions, garlic, bell peppers, and corn for a classic flavor profile.
Begin by gathering your ingredients: one medium yellow onion (about 1 cup chopped), two cloves garlic (minced), one medium bell pepper (any color, about 1 cup chopped), and one cup of frozen or canned corn (drained if canned). Freshly chopped vegetables will always yield the best flavor, but frozen or canned are perfectly acceptable substitutes for convenience.
First, finely chop the onion. Aim for a consistent dice of about 1/4 inch to ensure even cooking. Avoid overly large pieces, as these may not soften properly during the cooking process. Overly small pieces, however, can burn easily, so a consistent 1/4-inch dice is ideal.
Next, mince the garlic cloves. Using a garlic press or a sharp knife, finely mince the garlic. Don’t skip this step! Garlic provides a crucial depth of flavor to the soup. If using a knife, finely chop the garlic as small as possible to avoid large, overpowering chunks in the soup.
Now, prepare the bell pepper. Wash the pepper thoroughly, remove the stem and seeds, and chop it into roughly 1/4-inch pieces, similar to the onion. Choose a bell pepper that’s firm and vibrant in color for the best flavor and visual appeal. Different colored bell peppers offer slightly different flavor profiles; feel free to experiment!
Finally, prepare the corn. If using frozen corn, simply set it aside to thaw slightly. If using canned corn, drain it well to remove excess liquid, which can thin your soup. Avoid over-draining, as some of the corn liquid contributes to flavor.
Once all vegetables are prepped, you’re ready to move on to the next stage of the recipe. Keep your chopped vegetables separate until you’re ready to sauté them, as this will prevent them from oxidizing and losing their vibrant color.
Pro Tip: For a smoother soup, you can briefly blanch the bell peppers before chopping. This involves briefly boiling them in water for a minute or two, then shocking them in ice water to stop the cooking process. This helps soften them and reduces cooking time later on.
Broth Preparation
The foundation of a truly delicious chicken tortilla soup lies in its rich and flavorful broth. Don’t skimp on this step! We’ll be making a homemade chicken broth, which is significantly superior to store-bought versions in terms of both taste and quality. This recipe yields approximately 8 cups of broth, enough for a generous batch of soup.
Begin by gathering your ingredients: one whole roasting chicken (approximately 3-4 pounds), 8 cups of water, 2 large carrots (roughly chopped), 2 celery stalks (roughly chopped), 1 medium yellow onion (quartered), 4 cloves garlic (smashed), 2 bay leaves, 1 teaspoon black peppercorns, and 1 teaspoon salt. Adjust salt to your preference later, as the chicken itself will contribute some salinity.
Place the whole chicken in a large stockpot. Add the chopped carrots, celery, and onion. Ensure the vegetables are roughly chopped; you don’t need perfect uniformity, as they will be discarded later. Add the smashed garlic cloves, bay leaves, peppercorns, and salt to the pot. Pour in the 8 cups of water, ensuring the chicken is fully submerged. If necessary, add a little more water.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for at least 1.5 to 2 hours, or until the chicken is cooked through and easily shreds with a fork. Skimming off any foam or impurities that rise to the surface during the simmering process is crucial for a clear and flavorful broth. Do this periodically throughout the cooking time.
Once the chicken is cooked, carefully remove it from the pot using tongs and set it aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Reserve the shredded chicken for later use in the soup.
Strain the broth through a fine-mesh sieve or cheesecloth lined colander into a large bowl or clean stockpot. This removes the vegetables and any remaining solids, leaving you with a beautifully clear and flavorful chicken broth. Discard the solids. Taste the broth and adjust the seasoning with salt and pepper as needed. Your homemade chicken broth is now ready to be used in your classic chicken tortilla soup.
Soup Assembly and Simmering
Now that we have our flavorful base and delicious chicken prepared, it’s time to assemble and simmer our classic Chicken Tortilla Soup. This stage is crucial for melding all the flavors together and achieving that perfect, comforting texture.
Begin by returning the pot containing the chicken broth (approximately 6 cups) to medium heat. Ensure the broth is gently simmering, not boiling vigorously. This prevents the broth from becoming cloudy or reducing too quickly.
Carefully shred the cooked chicken, discarding any excess skin or bone. Add the shredded chicken to the simmering broth. We’re using about 2 cups of cooked, shredded chicken, but feel free to adjust this to your preference.
Next, add your diced vegetables. This recipe calls for 1 (14.5 ounce) can of diced tomatoes, undrained, 1 medium onion, finely chopped (approximately 1 cup), and 2 cloves of garlic, minced. Stir gently to combine everything. Allow the vegetables to simmer for about 10 minutes, allowing their flavors to infuse the broth.
Now, it’s time for the spices. Add 1 teaspoon of ground cumin, ½ teaspoon of chili powder, ¼ teaspoon of oregano, and a pinch of cayenne pepper (optional, for extra heat). Remember to adjust the spices to your taste. Some prefer a milder soup, while others enjoy a spicier kick. Stir well to ensure the spices are evenly distributed.
Bring the soup back to a gentle simmer and cook for another 15-20 minutes. This allows the flavors to fully develop and the vegetables to soften. During this time, taste the soup and adjust seasonings as needed. You might want to add more salt, pepper, or chili powder depending on your preference.
Finally, before serving, stir in the juice of ½ a lime for a touch of brightness and acidity. This will balance the richness of the chicken and the depth of the spices. Taste one last time and adjust seasonings as necessary.
Your Chicken Tortilla Soup is almost ready! Proceed to the next section for garnishing and serving instructions.
Recommendations for Classic Chicken Tortilla Soup
For the richest flavor, allow the soup to simmer for at least 30 minutes after adding the chicken. This allows the flavors of the broth, spices, and vegetables to meld together beautifully. Don’t be afraid to experiment with your spice levels; adding a pinch of smoked paprika or chipotle powder can add depth and complexity.
Serving suggestions are plentiful! Garnish each bowl generously with shredded cheese (Monterey Jack, cheddar, or a Mexican blend work well), chopped cilantro, avocado slices, and tortilla strips. A dollop of sour cream or Greek yogurt adds a creamy contrast. Lime wedges are also a fantastic addition for a burst of citrusy freshness. Consider adding a sprinkle of your favorite hot sauce for an extra kick.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Allow the soup to cool completely before refrigerating to prevent bacterial growth. Reheat gently on the stovetop or in the microwave until thoroughly heated. Freezing is also an option; store in freezer-safe containers for up to 3 months. Allow to thaw overnight in the refrigerator before reheating.
Complementary Dishes: This hearty soup pairs perfectly with a simple side salad featuring fresh greens, corn, black beans, and a light vinaigrette. For a more substantial meal, serve alongside warm cornbread or crusty bread for dipping. Grilled chicken or fish tacos would also create a delicious and well-balanced Mexican-inspired meal.
Nutritional Information (Approximate per serving): This will vary depending on the specific ingredients and portion sizes used. This is an estimate only and should not be considered a substitute for professional nutritional advice. Calories: 350-450; Protein: 25-35g; Fat: 15-25g; Carbohydrates: 20-30g; Fiber: 5-10g. Note: Nutritional values will increase considerably with the addition of toppings like cheese, sour cream, and avocado.
Enjoy your delicious and comforting Classic Chicken Tortilla Soup!
