This is my chicken tortilla soup recipe. Way back when we were still dating my wife Jaime and I took a vacation to Florida to stay at my parents town home in Orlando. We were still living in the north back then, prior to our move to South Carolina. While there, we decided to go try a place we saw by the name of Cracker Barrel. It just so happened that their soup of the day that day was chicken tortilla soup. To this day I have never had a better chicken tortilla soup. Well, until I developed this chicken tortilla soup recipe that is! And what a time for this. Brrrrr, it’s cold out there!
Chicken Tortilla Soup combines such hearty and warm Tex Mex style spices with the light and airy fruitiness of cilantro and lime. I know cilantro isn’t for everyone, but after basil cilantro is easily my favorite herb. Don’t even get me started on pico di gallo loaded up with fresh cilantro!! Oh boy!
You can use shredded chicken or chicken chunks for this recipe. Save yourself some time by buying some already shredded chicken at your local super market or shredding a store bought Rotisserie chicken. Either will work amazingly well in this recipe. Make sure to use the tomato paste to provide amazing additional flavor to the soup. The concentrated tomato flavor adds a great amount of flavor for such a small addition. Beware, this soup has a bit of a spicy kick to it, if you don’t like, perhaps skip the diced jalapenos.
And of course, you have to add your crunch. Crushed store bought tortilla chips or tortilla strips will do the job here. Let me know in the comments what you think!
A super easy home made mexican style chicken tortilla soup recipe.
- 2 tbsp butter
- 1/2 cup sweet onion (diced)
- 1 can tomato paste (6 ounces)
- 32 ounces broth (chicken or vegetable)
- 1 cup black beans
- 1 cup corn
- 2 cans Rotel (10 ounces each)
- 1/4 cup jalapeno pepper (seeded and diced)
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 cups shredded cooked chicken breast
- 1 tbsp lime juice
- 1 cups rice or small pasta (pre-cooked to just before al dente)
- salt and pepper (to taste)
- 1/2 cup fresh cilantro (chopped)
- 1/2 cup green onion (sliced)
- tortilla chips (some crushed for topping)
In a large sauce pot, over low-medium heat, melt the butter and add the onion. Cook until tender, about five minutes, then add the tomato paste. Allow the tomato paste to brown a bit and mix with the butter and onion.
Next add the broth, beans, corn, Rotel, jalapeno pepper, chili powder, and cumin. Bring to a slow boil, add the chicken, and then turn the heat down to low and simmer for about 30 more minutes.
Add the rice or small pasta and finish cooking the soup until the pasta is al dente.
Add salt and pepper to season and add the fresh lime juice. Spoon into separate bowls and top with some fresh cilantro, green onion, and crushed tortillas and enjoy!
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