Chicken Tortilla Soup
Hello, friends! I’ve been cooking up a storm lately, and decided it is long past time that I shared this recipe for my favourite simple meal soup, chicken tortilla soup. Growing up, tortilla soup made by my Dad was one of my very favorites, probably partially because he made deep fried tortilla strips to go on top, which, omg yum! I don’t do that, and this version isn’t much like my Dad’s but it is amazing. That's the great thing about tortilla soup. There are a million versions out there, each with their own twist. This version just happens to be my go-to. This soup has minimal prep involved, but is full of flavour. It takes me about 10 minutes to prepare, which makes this an approachable, healthy, filling soup for anyone to toss together.
(Note: This is not all the ingredients)
Ingredients (makes 6-8 servings)
- 1 tbsp olive oil
- 1 large onion, chopped
- 5 cloves of garlic, minced
- 2 jalapeños, finely chopped (or less if you’re not a fan of heat, or more if you’re a huge fan of heat)
- 6 cups chicken stock
- 2 cans of diced tomatoes
- 2lbs boneless, skinless chicken breasts
- 1 can of black beans
- 1 can of corn (or two ears if corn is in season)
- Salt and pepper to taste
- Tortilla strips, or chips
- Sour cream
- Cheddar cheese
To begin, cook your onions, garlic, and jalapeños until the onions are translucent. When you cook with hot peppers, the seeds contain a lot of heat, so to get the heat profile I prefer, I seed one jalapeño, but I use the seeds and flesh of the second.
Add the chicken stock. I used two of the boxes of stock you can get at the grocery store, which was actually closer to 8 cups, but my pot was too full, so I don’t recommend that. Add two cans of diced tomatoes, which is about four cups. Trim the fat off your raw chicken breasts, place in the pot, cover, and bring to a boil. Once boiling, reduce heat to medium, leave uncovered, and cook soup for 35 min, stirring occasionally.
When the cook time is done, use tongs to remove cooked chicken breasts, setting aside for the moment to let cool a bit before you handle them. At this point, I like to use an immersion blender on the broth and veggie mix, but if you like a chunky soup, you could skip that step. Chop or pull your chicken breasts, using two forks. I like to pull my chicken breasts, because I enjoy that texture, but chopping is a touch faster. Return the chicken to the pot. Strain and rinse the black beans and corn and add to the pot. Bring soup back up to temp, finish with liberal salt and pepper, to your taste.
When you serve this soup, I’d say the most key things to always include as garnishes are lime and cilantro. I use about ¼ a lime per bowl of soup, it really brightens the flavour. If you’re worried about carbs, you can skip the tortilla strips, but I never do because I love the crunch they provide, plus, this is called tortilla soup. I pretty much always add sour cream, because I love that flavour. Sometimes when I want to indulge I add in some cheddar. Avocado is also a nice addition. If you serve this as a meal for others, you can put all the topping options on the table and let people add what they like.
I got six big meal portions out of this, which came out to 375kcal a serving before garnishes, but I like a big bowl of soup, especially since I'm in training right now. I think it could also make 8 substantial servings, especially if you want to add some cheddar to it, or eat with some extra tortilla chips. I hope you guys try this one, it can't be beat for big, fresh flavours and ease of prep! Enjoy!