Best Chicken Tortilla Soup
Some of our best chicken tortilla soup recipes. This soup is great
served with tortilla chips, chopped avocado, sour cream and shredded
cheese. It also freezes well.
Share your tortilla soup recipe here.
Planned Kids Cooking Curriculum
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Chicken Tortilla Soup Recipe
8 Cups water
28 oz can or 2 small cans of tomatoes, pureed or leave chunky as
your family prefers
1 can corn
squeeze half of a lime or lemon
3-4 chicken breasts, cut in cubes
1/4 Cup salsa
Add chicken and water to soup pot. Bring to a boil. Then simmer
15-20 minutes until chicken is tender. Stir in chopped tomatoes,
corn, salsa and lemon juice. Top with avocado, if desired.
~You can saute your chicken in a pan and then add all ingredients
together in the soup pot. This will enhance the flavor of your
Another Best Chicken Tortilla Soup Recipe
by Joann E. Janson
(Saint Augustine, Florida, USA)
This soup is a hearty, filling, and flavorful; perfect for a winter
3 boneless skinless chicken breasts cut into small-ish cubes
1 medium clove of garlic, minced
1 cup onion
2 tbsp. olive oil
1 tsp. ground cumin
1 tbsp. dried oregano
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. salt
1 lime, cut in half
1 cup frozen corn kernels
1 can black beans
48 oz. chicken broth or stock
6 small corn tortillas, torn or cut into small pieces (1/2"-ish)
1/4 cup fresh cilantro, finely chopped, divided
Mexican shredded cheese
green onion, finely chopped
In a good sized soup pot, sauté chicken, onions & garlic in
olive oil until chicken is just cooked. Add cumin, oregano, paprika,
chili powder & salt. Cook a few minutes before adding juice of
1/2 a lime, corn, beans & 32 oz. of the stock. Bring everything
to a boil then lower heat to simmer. Add the tortillas and half of
Stir everything together well then leave it alone. Let it simmer
about 45 minutes, giving it only a few stirs as it simmers. Don't
worry if it simmers longer, it's just getting better. If it starts
to thicken too much just add a little more stock (or water) to thin
it back to desired consistency.
Top the bowl of soup with cheese, a little cilantro, salsa, green
onion, a squeeze of lime juice, and a dollop of sour cream. Very
hearty and filling!
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Best Chicken Tortilla Soup- Tomatillo soup
by Kathleen O (Bloomington, MN)
Tomatillo soup with our without Chicken
This is one of the best chicken tortilla soup recipes that can be
altered to fit any taste buds.
4 Cups of Vegetable stock
2 Cups of water
4 Cups of Tomatillos, loosely chopped
1 1/2 Cups of green bell peppers, loosely chopped
1 Cup yellow onion, diced
2 Tablespoons fresh garlic chopped
2 Tablespoons oregano
1 teaspoon garlic powder
salt and pepper to taste
2-4 Jalapeños or spicy hot peppers with seeds (depending on
1 Cup prepared black beans (optional)
1 Cup of sweet corn (optional)
12-15 oz Chicken breast, cooked and shredded (leave out for a
Start with a pot that holds at least 8 cups
Turn the heat on med high, and sauté the onions until translucent
and caramel color has begun, 1/2 way through them cooking, add the
chopped garlic, cook until roasted and caramel color. Add the Veggie
stock and water. I start my soups with my homemade vegetable stock.
This recipe calls for 4 cups of stock, so if you don't have your
own, store bought, low sodium, would be preferred.
Add tomatillos, green bell peppers and hot peppers into the pot and
bring to a boil. Let simmer until all the veggies are cooked
through, prob about 20-25 min, and at any time add oregano and
Take the contents, and service trough a food processor, or a blender
if you don't have one. Blend until smooth, and you can't see any of
the pepper seeds.
Then I add in what I want for this soup, my chicken, beans and/or
I wait to salt and pepper to taste until I have all my wanted
ingredients in the pot. Some of the canned beans, the veggie stock
or the chicken could be already really salty, so I don't season
until I have it all ready to go.
SO salt and pepper to taste, then serve!
You can freeze this, boil out more of the water and use it for an
enchilada sauce, but my favorite is to add a dab of Greek yogurt (my
trick for sour cream), tortilla chips/strips, cheese, and/or some
Serves 4-6 people
Best Chicken Tortilla Soup in Crockpot
by Katherine (USA)
4-5 Chicken Breasts (Cut into small pieces)
*Ground beef with also work, as well.
2 Cans Black Beans with juice
3 Garlic cloves
2 TBL. butter
1 cup finely chopped onion (or more)
Two 14 and 1/2 oz. cans of chicken broth
1 large can of tomato sauce
1 large can of minced or diced or crushed tomatoes
1 cup salsa (your choice of "hotness")
1/2 cup fresh cilantro
1 TBL. cumin
Monterey Jack Cheese
1. Saute' chicken with onion and butter and garlic
2. Combine all other ingredients except toppings in crock pot
3. Cover and cook on low for 6-8 hours
4. Serve topped with cheese, crumbled chips, and sour cream
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