This soup is really amazing! I could just leave it at that, when my family went to California we stopped at a place called el pollo loco to eat, and there we were introduced to the chicken tortilla soup. Then after that every time we were in California we would always stop and get the chicken tortilla soup. We searched for similar ones but couldn’t find one we liked. That is when I knew it was time to make it myself, so I got to work, started looking up the different ways this soup is made, and put this awesome chicken tortilla soup together. It is even better than at the restaurant because it has what I picked to put in and nothing extra. I stuck with the simple flavors, and I know that this soup may seem pretty hard or time consuming but you will be surprised, it took about 30-40 minutes to make! Since you are mostly just adding in the veggies from a can, and the spices that give it flavor. The char, grilled chicken is really necessary, it adds a great flavor, that a sautéed chicken doesn’t have. So if possible try to grill your chicken. The topping is what really makes this soup over the top, My favorites are avocados, tortilla, lime, and cilantro. But there are so many more you can throw on such as queso fresco, red onion, fresh tomatoes, or sour cream. I am very happy with this recipe and I hope it is the same for you and your family.
Ingredient you will need…
Tortilla strips
- 10 corn totillas
- Salt and pepper to taste
- 2 tablespoons olive oil
Chicken soup
- 6 Chicken thighs (boneless, skinless)
- 2 tablespoons oil
- 1 small yellow onion
- 1 jalapeño
- 5 garlic cloves
- 32 oz. chicken broth
- 2 cans petite diced tomatoes
- 1 can black beans
- 2 cups frozen corn
- juice from 1 lime
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/2 cup fresh cilantro
- avocado for topping
- cheese for topping
- sour cream for topping
Tortilla Strips
1.) Preheat oven to 375 degrees. Dice the tortilla into strips, place in bowl, and add salt and olive oil. Toss, until evenly coated.
2.) Place tortilla strips onto a baking sheet and place into preheated oven. Bake for about 15 minutes, up to 20 minutes, until crispy.
3.) Remove from oven and set aside to cool.
Chicken soup
1.) Start with the chicken by adding salt and pepper to both sides of chicken thighs. Place chicken to a heated grill pan (or if you have an outdoor grill you can grill it on that as well).
2.) Grill until cooked and a little charred. Once fully cooked remove from pan and set aside to cool.
3.) Heat olive oil over medium heat in a soup pot. Dice your onion, jalepeno, and garlic. Add your veggies to the heated oil, and saute until soft, about 5-7 minutes.
4.) Once veggies are soft, add the chicken broth, 2 cans of tomatoes with juice, drained can of black beans, frozen corn, and lime juice. Let that heat up, and in the meantime shred your chicken, and measure out your spices.
5.) Once the soup is steaming, add in your shredded chicken, and squeeze in the lime juice. Give it a mix (if it is too thick for you, add some water until it is to your liking, and maybe a little more salt at the end.)
6.) Add in all your spices, mix again till everything is evenly combined. Give it a taste if it needs more salt. If not then add the fresh cilantro, give it a quick mix, turn up the heat and let it come to a boil.
7.) Once it starts boiling, you can turn off the heat. Pour yourself a bowl and top with tortilla strips, avocado, some more lime and you are set. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
- 10 small corn tortillas
- salt to taste
- pepper
- 2 tablespoons olive oil
- 6 chicken thighs boneless, skinless
- 2 tablespoons olive oil
- 1 small yellow onion
- 1 jalepeno
- 5 cloves garlic
- 32 ounce chicken broth
- 2 cans diced tomatoes petite cut
- 1 can black beans
- 2 cups frozen corn
- 1 lime juice from
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt plus more to taste
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup fresh cilantro
- avocados for topping
- cheese for topping
- sour cream for topping
Ingredients
Tortilla strips
Chicken soup
|
|
- Preheat oven to 375 degrees. Dice the tortilla into strips, place in bowl, and add salt and olive oil. Toss, until evenly coated.
- Place tortilla strips onto a baking sheet and place into preheated oven. Bake for about 15 minutes, up to 20 minutes, until crispy.
- Remove from oven and set aside to cool.
- Start with the chicken by adding salt and pepper to both sides of chicken thighs. Place chicken to a heated grill pan (or if you have an outdoor grill you can grill it on that as well).
- Grill until cooked and a little charred. Once fully cooked remove from pan and set aside to cool.
- Heat olive oil over medium heat in a soup pot. Dice your onion, jalapeño, and garlic. Add your veggies to the heated oil, and sauté until soft, about 5-7 minutes.
- Once veggies are soft, add the chicken broth, 2 cans of tomatoes with juice, drained can of black beans, frozen corn, and lime juice. Let that heat up, and in the meantime shred your chicken, and measure out your spices
- Once the soup is steaming, add in your shredded chicken, and squeeze in the lime juice. Give it a mix (if it is too thick for you, add some water until it is to your liking, and maybe a little more salt at the end.)
- Add in all your spices, mix again till everything is evenly combined. Give it a taste if it needs more salt. If not then add the fresh cilantro, give it a quick mix, turn up the heat and let it come to a boil.
- Once it starts boiling, you can turn off the heat. Pour yourself a bowl and top with tortilla strips, avocado, some more lime and you are set. Enjoy!
[recipe]
