The reason I became so fixated on cooking chicken tortilla soup was while I was working on a puzzle at my in-laws over the holidays. It was a Mexican food-themed puzzle, and the colors were just so beautiful and vibrant. My mind got set on making a delicious flavor packed soup that has flavors that are just as compelling as the colors.
the crux of the soup
This soup is simply just compiled with good, fresh, and healthy ingredients. The vegetables will include red onion, garlic, jalapeño, tomatoes, and corn. The protein will be chicken, although you can definitely make this vegetarian by subbing black beans or something else.
Once the soup has been made, the toppings give it that extra oomph of fun flavors and bright colors. Bright yellow tortilla or corn chips add some crunch, cheddar cheese and avocado cool down the heat, and green onion give an extra pop of color and flavor.
Hopefully you’ll enjoy this soup, and maybe it’ll be your dish of choice this Friday if you’re celebrating Cinco de Mayo. If not, it’s an incredible soup to enjoy year round as well. If you do choose to make this recipe, please take pics and post on social! Tag me at @thymetozest so I can enjoy your colorful photos 🙂
⟶ the recipe
chicken tortilla soup
ingredients
1 pound chicken breast
1 red onion, diced
2 cloves of garlic, minced
2 jalapeños, seeded and diced
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder
Pinch of Kosher salt
1 15-ounce can of crushed tomatoes
4-6 cup chicken broth
½ cup frozen corn kernels, thawed
Juice of 1 lime
½ cup fresh, chopped cilantro
Handful of tortilla chips, shredded cheddar cheese, avocado slices, and chopped green onion to serve
Prep time
30 minutes
Cook time
30 minutes
Total time
1 hour
6 servings
instructions
Place the chicken breast in a medium pot of boiling water. Cook until fully done, then using tongs, transfer chicken to a plate to cool.
In a large Dutch oven, heat some olive oil over medium heat, and add the onion. Sauté for a couple minutes, and then add the garlic. Continue cooking until fragrant, about 1 minute. Reduce heat, and stir in the jalapeno.
Add in the cumin, paprika, and chili powder, along with a pinch of salt. Stir to coat the veggies. Stir in the crushed tomatoes, and add the chicken broth. Do 4 cups for a thicker soup and 6 cups for a soup that’s more brothy.
Bring the liquid to a boil, stirring everything together and making sure the onions have all been scraped off the bottom. Reduce heat, cover, and simmer for about 10 minutes.
Meanwhile, once the chicken has cooled, use two forks or your hands to shred it. After 10 minutes of simmering, add the chicken to the soup, and continue simmering for another 5 minutes.
Stir in the corn kernels and add the lime juice. Cook for another minute or so, and then remove the soup from the heat. Season with additional salt and pepper to taste.
Spoon the soup into bowls, and top with tortilla chips, cheese, avocado, and green onion to serve.
⟶ recipe notes
If you have a crockpot, that’s another option for making this soup (I’m a suffer it out with the Dutch oven girl all the way, lol). If you’re using a crockpot, just place all the ingredients, including the chicken and except for the corn, lime juice, cilantro, and garnishes. Cover and cook on low for 6-8 hours. Shred the chicken in the pot with two forks, then stir in the thawed corn, lime juice, and cilantro. Serve with whatever garnishes you desire
⟶ modifications
- Make this vegetarian by skipping the chicken and swapping in veggie broth. You can make it “meatier” by cooking in some rice or adding black beans. Take it vegan by skipping the cheddar cheese at the end
⟶ make it ahead
- Store the soup in a tightly sealed container for up to 5 days or freeze for up to 3 months
