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Best-Ever Chicken Tortilla Soup

chicken tortilla soup

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This tortilla soup is popular because of its rich flavor and great texture. Customize it with your favorite Mexican ingredients!

Ingredients

Scale
  • 3 cloves garlic, coarsely chopped
  • 1/2 small onion, coarsely chopped
  • 1 small can of mild green chile peppers
  • 1 (14.5 ounce) can tomatoes
  • 1/4 to 1/2 cup loosely packed cilantro leaves
  • 6 cups chicken stock, preferably low sodium or unsalted
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 2 tablespoons cornstarch dissolved in a small amount of water
  • 2 to 3 cups chopped cooked chicken
  • 1 avocado, peeled, pitted, and sliced
  • 8 to 10 corn tortillas, cut into thin strips
  • vegetable oil
  • Topping Suggestions: shredded cheese, avocado slices, sour cream, salsa, chopped green onions

Instructions

  1. Put the garlic, onion, chile peppers, tomatoes, and cilantro in a food processor or blender. Process until smooth.
  2. Heat the chicken stock and add pureed mixture along with the cumin and 1 teaspoon of salt. Bring to a boil, reduce heat, and simmer for about 1 hour. Stir cornstarch and water mixture into the soup.
  3. Add the chopped chicken to the soup and heat through.
  4. Meanwhile, fry the tortilla strips in vegetable oil until crisp; drain well.
  5. Garnish with the optional toppings and fried tortilla strips.