Fresh, spicy and full of chicken flavor, Tortilla Chicken Soup is a classic Mexican soup. Brings maximum flavor with minimal effort.
Spicy Pot Of Fun – Chicken Tortilla Soup. (All photos: George Graham)
For me, soup is a simple dinner that delivers flavor and comfort in a bowl. If you’ve spent any time at my Acadiana table, you undoubtedly know my love affair with soup.
But, there’s one soup that ups the ante when it comes to flavor and fun—chicken tortilla soup. This soup celebrates life in its spicy style with the vibrant colors of a Mexican fiesta.
The borderline Southern flavors of cumin, chili powder, and thick lime with a big shake of crushed tortilla chips give me enough reason to open up an iced Dos Equis. Oh yeah, it’s party time.
Chicken tortilla soup
total time
Recipe by: George Graham
Serve: 4 to 6
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup yellow onion, cut into cubes
- 1 cup celery, cut into cubes
- A cup of green onions, cut into cubes
- 1 tablespoon minced garlic
- 1 tablespoon of cumin
- 1 tablespoon of chili powder
- 1 teaspoon Bigolle seasoning or Annatto powder
- 1 teaspoon garlic powder
- 1 teaspoon ground white pepper
- 1 tablespoon of fresh lemon juice
- 1 (14.5 ounce) can tomatoes, sliced
- Half a cup of yellow corn
- 6 cups of chicken broth
- 2 cups tortilla chips
- 4 boneless, skinless chicken thighs
- A cup of coriander leaves
- 1 cup of chopped avocado
- lemon wedges
- Tortilla slices
directions
- Preheat the oven to 350 degrees Fahrenheit.
- Sprinkle both sides of the chicken breasts with salt and pepper. Place in a foil-lined pan and bake until a meat thermometer registers 175°F. Remove to a cutting board and chop into small pieces. Reserve for later use.
- In a large saucepan with a heavy lid over medium heat, add the olive oil. Once sizzling, add the onions, celery, scallions, and garlic. Sauté the onions until they turn translucent, about five minutes. Season with cumin, chili powder, bigol, garlic powder and white pepper. Add lemon juice, tomatoes, corn and chicken broth and stir well. Reduce the heat until it softens.
- In the bowl of a blender, add tortilla chips and 1 cup of water. Mix over high heat until the flakes are pulverized. Add it to the pot.
- Add the chicken thighs and cover the pot. Simmer for 45 minutes, until the chicken is cooked through. Using two forks, mince the thigh meat and add the reserved minced chicken breast meat. Taste and season with salt and pepper.
- Just before serving, add the coriander leaves and stir. Arrange the soup on plates and garnish with the chopped avocado, lime wedges, and tortilla strips.
notes
The toppings are up to you: maybe a little shredded pepper jack cheese, sliced jalapeños, or a swirl of sour cream; Get creative with this.
3.5.3217
Latin spices are soaked in this soup.
Your seat at the table: If you like this cooking story and recipe, accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It is fast and painless. You will receive an email alert and be the first to see when new stories and recipes are added. Thanks, George.