I’m not a soup person. Whenever I would get sick my mom would have to beg me to eat chicken soup. She would keep telling me that I would get better so much faster. She never really was able to convince me. My uncle’s wife used to make this soup when I was growing up. Surprisingly I actually really grew to like it and began to make it on my own. All my siblings absolutely loved it! Once I was married, I started to make it for my husband and his family. One of my sister in laws has an obsession with soup. I truly believe she could live the rest of her life just eating soup. Ever since I made it for her she tells everyone that I make the best tortilla soup. You really must make this soup because I too think it is the BEST tortilla soup. This recipe is very pliable and super easy to make. It goes great with fajitas, tacos, or enchiladas. Or just make it on its own and top it with tortilla chips, avocados, and cheese. It certainly is just as amazing on its own. It’s definitely the perfect soup for a cold Fall/Winter day. Enjoy!
The original recipe that I have called for 2 14.5 oz cans of diced tomatoes. I personally hate using canned products when I can use fresh. Instead, I get 3 lbs of vine tomatoes or Roma tomatoes and just dice them up real small. But feel free to use canned if you’d like. I also like to add corn and black beans. I do actually use canned here just because it’s usually more available. For corn, however, I try to use frozen because it’s a lot more fresh. You can use either one, or you can just leave out both the corn and the beans. It’s completely up to you! You can also substitute the chicken breast with cooked shredded chicken if you like but add it near the end so it doesn’t get too dry. I like cooking the chicken in the broth because you just get more depth of flavor. Lastly, I add a little bit of cornmeal, in the end, to give it a little depth of flavor. I learned this trick from The Pioneer Woman and have been hooked ever since. If you don’t have it, don’t worry about it. I’ll put the original recipe down, and put the additions in the end.
Chicken Tortilla Soup
- 2 Tbsp Canola Oil
- 1 Onion (I use red onions)
- 6 Garlic Cloves
- 1 Small Bunch Cilantro
- 3 lbs Tomatoes or 2 14.5 oz cans Diced Tomatoes
- 8 Cups Chicken Stock
- 1 1/2 Tbsp Ground Cumin
- 1 Tbsp Chili Powder
- 4 Bay Leaves
- 1 1/2 lbs Chicken Breast
- 1/2 tsp Cayenne Pepper (or too taste)
- Juice of 2 Limes
- Black Pepper
- 1 3/4 Cups Corn or 1 15.25 oz can
- 1 15 oz can Black Beans
- 1 Tbsp Cornmeal dissolved in 1 Tbsp Water
- Step 1 For your prep work: Dice the onions, mince the garlic, finely chop the cilantro, and dice your tomatoes if using fresh. Also, have your chicken breast cubed into 1 inch cubes and set aside.
- Step 2 Heat the oil to medium heat in a medium sized soup pot. Add the onions and garlic and cook on medium heat till the onions are translucent. Add the chopped cilantro and saute for a minute more. Add the tomatoes (juices and all).
- Step 3 Add the cumin, chili powder, bay leaves, and chicken stock. Bring to a boil.
- Step 4 As you wait for the soup to come to a boil, salt and pepper the chicken breast cubes. Add once the soup has boiled. Allow the chicken to cook through and then add the cayenne pepper and juice of two limes. Salt to taste.
- Step 5 If you want to add black beans and corn add in the end so they don’t get mushy. Rinse the black beans till the water runs clear and add with the frozen corn (or drained canned corn).
- Step 6 After the soup comes to a boil again, add the dissolved cornmeal and mix through.
- Step 7 Garnish with tortilla strips, avocado, sour cream, and cheese, or whatever other toppings you like! Enjoy