Chicken Tortilla Soup
Ingredients
- ¼ cup extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 medium yellow onions)
roughly chopped (about 2½ cups
- 4 cloves garlic
coarsely chopped
- 1 green or red bell pepper
deseeded and roughly chopped
- 6 corn tortillas
cut into small pieces, see note), 6-inch
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 8 cups low sodium chicken stock or broth
- 1½ teaspoons salt
- 1/8 teaspoon cayenne pepper or hot sauce)
(optional
- 3 cups rotisserie chicken
shredded
- Crushed corn tortilla chips or crispy corn tortilla strips
- Sour cream
- Handful chopped fresh cilantro
- 2 avocados
diced
- Lime
Directions
- 1
Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 10-15 minutes.
- 2
Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more. Add chicken stock, salt and cayenne pepper (if adding) and bring to a boil. Turn heat down to low and simmer for about 20 minutes.
- 3
Remove the soup from the heat and puree until completely smooth. An immersion blender is easiest for this or blend in batches in your blender. Stir in chicken, then ladle soup into bowls and garnish. Store leftovers in an airtight container in the fridge.
Chicken Tortilla Soup
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About this Recipe
Craving a warm, comforting bowl of Chicken Tortilla Soup that tastes like it simmered all day but comes together in a flash? This recipe delivers authentic, restaurant-quality flavor with a surprising twist, making it perfect for a quick weeknight meal.
Why This Soup Is Your New Go-To
The magic of this Chicken Tortilla Soup lies in its ingenious use of corn tortillas. Instead of just as a garnish, they’re simmered into the chicken stock and then blended, creating an incredibly rich, velvety texture and a deep, authentic corn flavor that truly sets this soup apart. This technique, combined with a flavorful base of sautéed onions, garlic, and bell pepper, ensures every spoonful is satisfyingly complex. Plus, by leveraging convenient shredded rotisserie chicken, you cut down on cooking time without sacrificing heartiness.
What to Expect
Prepare for a soup that's both incredibly comforting and wonderfully vibrant. You'll experience a savory, aromatic broth with a substantial body, thanks to the blended tortillas. The warm, earthy notes of chili powder and ground cumin are beautifully balanced by the freshness of bell pepper, while a hint of cayenne (if you choose to add it) provides a pleasant kick. Each bowl is then transformed with a medley of fresh, bright toppings—think creamy avocado, zesty lime, fresh cilantro, and the satisfying crunch of tortilla chips or strips.
- Feel free to use either a green or red bell pepper based on your preference.
- Adjust the amount of cayenne pepper or hot sauce to achieve your desired level of heat.
- The generous array of fresh toppings—crushed corn tortilla chips, sour cream, chopped fresh cilantro, diced avocados, and lime wedges—are crucial for adding contrasting textures and bright flavors to each spoonful.
This Chicken Tortilla Soup is perfect for a cozy family dinner or a casual lunch with friends. Serve it hot, encouraging everyone to customize their bowl with the vibrant toppings, which elevate this humble soup into a truly special meal.