Chicken Tortilla Soup

April 18, 2012 • Alaska from Scratch, Main Dishes, Poultry, Recipes, Soups

Chicken Tortilla Soup via Alaska from Scratch

Weather: 36, cloudy
What I’m listening to: the sound of keys on a keyboard typing these words

If you’re a regular reader of my blog, you are probably asking yourself by now if I’m capable of cooking without cilantro. Approximately… no. I have a serious problem, actually. Send help. I can’t be in the produce section of the store without buying a single bunch of cilantro. We all have our little lists of things we buy out of habit every time we visit the grocery store. You know the ones. Admit it. Yours may not include cilantro, but you have your secret little list.

I’ve been making this handy dandy Chicken Tortilla Soup for about a decade now. It’s a keeper. The corn tortillas act as both a flavoring and a thickener in this amazing onion-garlic-tomato-cumin-cilantro-lime broth. It comes together in under an hour total, but it takes like it’s been on the stove for hours.

Chicken Tortilla Soup

Adapted from Allrecipes

Yields: 6-8 servings

  • 3-4T canola oil
  • 8 corn tortillas, chopped (I used white corn)
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1/2c cilantro, chopped (reserve some for garnish)
  • 2T cumin
  • 1T chili powder
  • 2 bay leaves
  • 2 (15oz) cans of diced tomatoes
  • 3 (15oz) cans of chicken broth
  • 1/2t salt
  • 4 boneless skinless chicken breast halves
  • Juice of half a lime (reserve other half for serving)
  • 1/4t cayenne or chipotle chili powder to taste for heat (optional)
  • For Serving:
  • Tortilla Chips
  • Grated Cheddar Jack Cheese
  • Sour Cream
  • Avocado Slices
  • Hot Sauce (I use Tapatio)
  • Cilantro
  • Lime Wedges

In a large pot or dutch oven heat oil over medium. Add chopped tortillas and stir to coat in oil. Cook 1-2 minutes. Add onions, garlic, cilantro, cumin, and chili powder. Cook, stirring, until onions are translucent, about 3 minutes. Add bay leaves, tomatoes, chicken broth, and salt. Bring to a simmer over medium-low and add chicken. Simmer covered 20-30 minutes, stirring occasionally, until chicken is cooked through.

Remove chicken from pot to cutting board. Remove bay leaves. Shred or chop chicken into bite size pieces. Return chicken to pot. Add lime juice and stir.

Check seasoning and add cayenne or chipotle for heat, if using, and more salt if needed. Serve topped with tortilla chips, cheese, sour cream, avocado, hot sauce, lime and cilantro.