It is officially soup season which is why this flavorful chicken tortilla soup is perfect for your next dinner.
With just the right amount of spices
you’ll never want to use another
chicken tortilla soup recipe again.
Isn’t it so nice the weather is finally changing? Here in Texas our seasons are usually up in the air (no pun intended) of what season the weather chooses to be that day. One day this week the high was 65 then a few days later it’s in the 90’s. Regardless I’m in full fall mode. And with fall comes warm soup season.
I really love all sorts of soups. Broth based are probably my favorite, but creamy soups are so good and filling. So it’s a toss up if I had to pick just one which it would be. But something I can’t get enough of is chicken tortilla soup. I mean chicken, tortillas, lime, cilantro, avocado, and cheese how could it not be awesome.
There are so many different variations of how you can make this soup out there. Some people like it creamy. Some people like it with such items as corn and beans. As for me I like it as simple as can be.
With this recipe I went over and over adding and tasting ever step of the way just trying to achieve that perfect flavor. Then when I finally got it I was so shocked. See I’ve made this soup in the past using other peoples recipes and just was never impressed. The only time I’ve actually been super impressed has been at an authentic Mexican food restaurant and that has only happen at two restaurants. So I guess you can say I’m a tad bit picky.
So when I finally got my soup to my taste test approval I had to gloat. A few family and friends got a phone call about that one. The call went something like this, “I made chicken tortilla soup today for my blog and it actually tasted really good.” I was shocked in my own cooking abilities just because I had tried to make this dish over and over again and then I finally perfected it.
Again as I’ve said in many posts before I love to use shredded chicken in a lot of my meals. Well that goes for this one too. A good sized rotisserie chicken can yield about 4 cups of shredded chicken. I’m a fan of the white meat part of the chicken but if you prefer you can use the dark meat as well which will add about another cup.
To make your tortilla strips just take a small package of corn tortillas cut in small strips and spray with some cooking oil and lay on a baking sheet. Keep a close eye on your strips while they are cooking and be sure to flip them half way through the cook time.
You want to take some butter and your chopped onions and minced garlic and throw it in a pan over medium heat until your onions are soft. This can usually be achieved in about 10 minutes.
Next just add your chicken broth, chicken, onion garlic mixture, limes, and spices into one big pot and let it simmer for about 20 minutes.
Add your cilantro right before you are about to serve. If desired (which I think is a must) top with avocado slices and some grated cheese along with your tortilla strips. I used a pepper jack cheese for my recipe because the more spice I can get the better.
Just like that you are ready to grab a bowl of soup and cozy up and enjoy this fall weather. Of course soup is not just for the cold months of the year and can be enjoyed any day of the year in which your heart pleases. Enjoy!
Chicken Tortilla Soup
- 4 cups shredded chicken
- 10 cups chicken broth
- 2 cups chopped onions
- 1 small package corn tortillas
- 2 TSP minced garlic
- 3 Limes
- 1 TBSP butter
- 2 TSP coriander powder
- 2 TSP cumin
- 2 TSP paprika
- 1/2 TSP cayenne
- 2 TSP salt
- 1 TSP chili powder
- 1 avocado slices
- 2 cups of cheese
- 1 cup chopped cilantro
- Preheat oven to 350
- Cut tortilla into small strips spray with cooking oil and lay on a baking sheet and cook for approximately 12 minutes or until crispy, flipping half way through cook time
- Take butter and melt over medium heat in a pan and add onions and minced garlic and cook for 10 minutes until soft
- Shred a rotisserie chicken equaling approximately
- Add chicken broth, chicken, cooked onions and garlic, lime juice and all spices in a big pot and shimmer for 20 minutes
- When ready to serve garnish with avocado, cilantro, cheese and tortilla strips