Classic Chicken Tortilla Soup
Classic Chicken Tortilla Soup
Ingredients
For the Chicken Broth
- 3 pounds whole chicken
- 1 yellow onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 12 cups water
- 1 tablespoon kosher salt
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 28 ounces canned diced tomatoes, undrained
- 1 4 ounces canned green chiles, undrained
- 4 cups chicken broth, from homemade or store-bought
- 3 cups cooked chicken, shredded
- 1 1/2 cups canned corn, drained
- 1 1/2 cups canned black beans, rinsed and drained
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Toppings
- 6 corn tortillas, cut into 1/2-inch strips, fried or baked until crispy
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream, or Mexican crema
- 1 cup Monterey Jack cheese, shredded
Instructions
- 1
Prepare the chicken broth: In a large stockpot, combine the whole chicken, quartered yellow onion, smashed garlic cloves, bay leaves, black peppercorns, water, and 1 tablespoon of kosher salt. Bring to a rolling boil over high heat, then reduce heat to low, cover, and simmer for 1 hour to 1 hour 30 minutes, or until the chicken is cooked through and tender.
⏱️ 90 min
- 2
Remove the chicken from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a separate bowl, discarding the solids. Once cool enough to handle, remove the meat from the chicken bones and shred it. You should have about 3 cups of shredded chicken. Set both the shredded chicken and the strained broth aside.
⏱️ 15 min
- 3
Start the soup base: In the same cleaned stockpot or a large Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and diced red bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 4
Build the soup: Stir in the undrained canned diced tomatoes, undrained canned green chiles, ground cumin, chili powder, and dried oregano. Cook for 2-3 minutes, stirring to combine the flavors. Pour in the 4 cups of reserved chicken broth (or store-bought broth if you prefer). Bring the mixture to a simmer.
⏱️ 10 min
- 5
Combine and simmer: Add the shredded cooked chicken, drained canned corn, and rinsed and drained canned black beans to the pot. Stir well. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, adjusting to taste. Continue to simmer for at least 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 6
Prepare toppings: While the soup simmers, prepare your desired toppings. If frying tortilla strips, heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crispy, about 1-2 minutes per side. Drain on paper towels and season with a pinch of salt. Dice the avocado, chop the cilantro, and cut the lime into wedges.
⏱️ 10 min
- 7
Serve: Ladle the hot soup into bowls. Garnish generously with crispy tortilla strips, diced avocado, fresh cilantro, a dollop of sour cream or crema, shredded Monterey Jack cheese, and a squeeze of fresh lime juice. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Tortilla Soup
Ingredients
For the Chicken Broth
- 3 pounds whole chicken
- 1 yellow onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 12 cups water
- 1 tablespoon kosher salt
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 28 ounces canned diced tomatoes, undrained
- 1 4 ounces canned green chiles, undrained
- 4 cups chicken broth, from homemade or store-bought
- 3 cups cooked chicken, shredded
- 1 1/2 cups canned corn, drained
- 1 1/2 cups canned black beans, rinsed and drained
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Toppings
- 6 corn tortillas, cut into 1/2-inch strips, fried or baked until crispy
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream, or Mexican crema
- 1 cup Monterey Jack cheese, shredded
Instructions
- 1
Prepare the chicken broth: In a large stockpot, combine the whole chicken, quartered yellow onion, smashed garlic cloves, bay leaves, black peppercorns, water, and 1 tablespoon of kosher salt. Bring to a rolling boil over high heat, then reduce heat to low, cover, and simmer for 1 hour to 1 hour 30 minutes, or until the chicken is cooked through and tender.
⏱️ 90 min - 2
Remove the chicken from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a separate bowl, discarding the solids. Once cool enough to handle, remove the meat from the chicken bones and shred it. You should have about 3 cups of shredded chicken. Set both the shredded chicken and the strained broth aside.
⏱️ 15 min - 3
Start the soup base: In the same cleaned stockpot or a large Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and diced red bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 4
Build the soup: Stir in the undrained canned diced tomatoes, undrained canned green chiles, ground cumin, chili powder, and dried oregano. Cook for 2-3 minutes, stirring to combine the flavors. Pour in the 4 cups of reserved chicken broth (or store-bought broth if you prefer). Bring the mixture to a simmer.
⏱️ 10 min - 5
Combine and simmer: Add the shredded cooked chicken, drained canned corn, and rinsed and drained canned black beans to the pot. Stir well. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, adjusting to taste. Continue to simmer for at least 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 6
Prepare toppings: While the soup simmers, prepare your desired toppings. If frying tortilla strips, heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crispy, about 1-2 minutes per side. Drain on paper towels and season with a pinch of salt. Dice the avocado, chop the cilantro, and cut the lime into wedges.
⏱️ 10 min - 7
Serve: Ladle the hot soup into bowls. Garnish generously with crispy tortilla strips, diced avocado, fresh cilantro, a dollop of sour cream or crema, shredded Monterey Jack cheese, and a squeeze of fresh lime juice. Serve immediately.
⏱️ 5 min