Soups & Stewscarlsbadcravings5.0
The Best Chicken Tortilla Soup Recipe
Chicken Tortilla Soup that is restaurant delicious (or better!), accidentally healthy, easy to double/triple for a crowd, freezer friendly and tastes like it's been simmering for hours but on your table in 30 Minutes! This Chicken Tortilla Soup is almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It's warm and comforting, hearty, savory, filling, and healthy, requires minimal effort (seriously one of the easiest soups you will ever make) and is destined to become a new family favorite!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- dutch oven
- stove
- pan
- baking sheet
- slow cooker
- cutting board
📝 Preparation Steps
1
Stovetop
2
Preheat oven to 425 degrees F (for tortilla strips).
3
Melt olive oil over medium high heat in a large Dutch oven/soup pot. Add onions and sauté for ⏱️ 3 minutes. Add bell pepper and poblano peppers and cook for ⏱️ 2 minutes, stirring constantly. Add garlic and sauté ⏱️ 30 seconds.
olive oil2 tablespoonsmedium onion, (chopped)1poblano pepper, (chopped*)1
4
Add all remaining Chicken Tortilla Soup Ingredients (except ADD LATER). Cover soup and bring to a boil then reduce to a simmer over medium-low (or low if your stove runs hot). Simmer ⏱️ 20-25 minutes OR just until chicken is tender enough to shred. Remove chicken and let rest ⏱️ 5 minutes then shred.
5
Add chicken back to pot along with lime juice and cilantro. Taste and season with additional salt/lime juice/cayenne to taste. Stir in additional chicken broth if you would like a less chunky soup.
lime juice1 tablespoonlimechopped cilantro1/3fresh cilantrosalt
6
Top individual servings with desired amount of tortilla strips and garnishes.
7
Tortilla Strips
8
Cut tortillas into 1/2-inch strips. (I stack them all together and use my pizza cutter.)
9
Light spray a large baking sheet/jelly roll pan with cooking spray. Add tortilla strips and toss with 1 tablespoon vegetable oil. Arrange strips in a single layer and lightly season with freshly cracked salt. Bake at 425 degrees F for ⏱️ 12-16 minutes or until light golden brown.
vegetable oil1 tablespoonsalt
10
Slow Cooker
11
Spray slow cooker with nonstick cooking spray.
12
Add chicken, followed by all remaining soup ingredients except cilantro, lime juice and tortilla strips. Give the top ingredients a stir to combine
chopped cilantro1/3fresh cilantrolime juice1 tablespoonlime
13
Cook on LOW for ⏱️ 6-8 hours or on HIGH for ⏱️ 3-4 hours or until chicken is tender enough to shred.
14
Remove chicken to a cutting board, shred chicken and return chicken to slow cooker along with cilantro and lime juice and cook on LOW for ⏱️ 10 minutes so the chicken can soak up more flavor.
chopped cilantro1/3fresh cilantrolime juice1 tablespoonlime
15
Stir in additional chicken broth for a less chunky soup if desired and season with salt/pepper/hot sauce to taste.
salt10 oz. can mild enchilada sauce1hot sauce
16
Top individual servings with desired garnishes.
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