The BEST Chicken Tortilla Soup I Ever Made

I make chicken tortilla soup all the time. Thought I’d change it up and tryna new recipe last night… this one did not disappoint!! Will be doing it this way from now on. Serious depth of flavor from blending the vegetables.

This soup is absolutely delicious! Thank you. I will definitely make this again and again.

I’ve actually never made chicken tortilla soup until now and this is going to be the only way I will make it! The veggies in the base are incredible…it has so much flavor. Yum! Thank you for sharing! ❤️

I was a little unsure at first but this recipe turned out delicious! People are not lying. 🙂 even my husband was impressed .
I made a couple tweaks- no celery no chips, full avocado, orange instead of red pepper. I also used an entire packet of taco seasoning and 3 tsp of garlic salt, and I didn’t drain the tomatoes or Chiles.
Gourmet! Great recipe! We will definitely make this again and share.

LET ME PREFACE THIS LONG POSITIVE RESPONSE WITH:
YES, THIS IS THE BEST TORTILLA SOUP YOU WILL EAT AND MAY EVER MAKE (even if its your first time!), THIS INCLUDES MY VISITS TO MANY DIFFERENT RESTAURANTS AND HOMES OF MY HISPANIC FRIENDS AND FAMILY (no offense to my hispanic Friends and Family!! LOL)

I chose to make this recipe yesterday in my Crock Pot. I use it more frequently for soups and slow cooking dishes. It was very easy to make.

I did some research online when I first saw this recipe for the Tortilla Soup. I always try to get a sense of what others may or may not add to a similar recipe. I finally decided that this one would be the one to make. Also note that depending on how you like soups, there are versions that have a thicker content and some that have a more broth-like chicken noodle soupish style. I chose thick, FYI,

The prep time along with the type of food (dicing and cutting veggies) took about 15 minutes or maybe a little longer. I just diced whichever veggie was up next and threw it in the olive oil and large pan. I set it on about low-medium (a 4 on my stove) and let it just heat, In the meantime, I had started my water 15 minutes prior to heat for my chicken, which I chose to boil, and threw in three large boneless, skinless breasts. I set the timer for 35 minutes and let them do their thing.

In the meantime, as the recipe states, I added almost all of the canned items: 1 can Hunts diced fire-roasted tomatoes (only brand I could find at Walmart), The Great Value Walmart brand of two- 7 ounce cans of diced green chilis (fire roasted and peeled), and two roma tomatoes cut into large chunks. Then I added my taco seasoning and garlic powder. I used more of both in this stage and even some to taste later. Salt will be to taste also. I found the original recipe a little bland.

(ON A SIDE NOTE: Due to the fact that you are going to put all of this in a blender, the main focus for all of the veggies is that you cut them small enough to soak in the other flavors and offer enough surface area for them to heat. I found in my second batch the same day, that I saved cutting time (and time in general) on the items needed and still retained the same wonderful flavors after blending them.)

In addition to the cutting and blending, instead of waiting for the chicken to be shredded, I went ahead and blended all veggies and then added the final ingredients of 1 can of black beans, 1 can of whole kernel sweet corn, 1 or 2 blended avocados (depending on size), a half cup of fiesta blend cheese, and half a can of blended black beans (in addition to the full can of beans, not blended), 3/4 of a box of chicken broth (3 cups instead of 2 – I did this because I had a lot of chicken, something to decide when you look at the mixture (thick vs thin), and less water (1.5 cups) to my crock pot. (Note: the water I used was the same water I used to boil the chicken. I used it because a recipe I saw online said that they made their own chicken stock by boiling BONE IN chicken to retain the heavy flavors that comes in chicken stock. I didnt have time to do that and also shred the chicken, maybe next time.)

I then removed the chicken, still hot, and used two forks to shred and separate the chicken. I added that to the already cooking crock pot mixture as I finished each breast. I would stir it to make sure all of the shredded chicken separated.

At that time, I switched the crockpot settings to HOT for 20 MINUTES. Mine did NOT boil during this time. You might watch it as the recipe states to turn the heat to warm so it does not boil. I tasted it while stirring it to make sure it had the flavors I wanted. I did add more taco seasoning and a little more garlic and salt.

After 20-30 minutes on hot, I turned it to WARM and set the timer for 2 hours. Although we were eating it within the next 30, I wondered if I left it warm would it taste better with the additional time. IT DID!!

During the waiting time for final serving, I prepped all of the garnish. I think you dont need to overdo the garnishes. I first crumbled some tortilla chips small but not like bread crumbs and add the following on top: cilantro diced, avocado (hint: cut avocado around the seed, twist and separate, Then take your knife and cut long ways into four long slices for a more formal approach OR then cut those long slices across into small cubes. Take a spoon the size (or close to it) of the skin and spoon out the meat, the cubes will fall right on top of the soup and look great. You can also cut some additional roma tomato is small cubes and mimic the avocado. Your choice. Then sprinkle with cilantro. (Note: I did NOT use sour cream or jalapeno. The soup is so good by itself I did not want to take away from its natural flavors.)

Finally, and I think this was a great choice, I qaurtered limes (2 pieces per bowl) and squeezed the juice onto the garnishes paying special attention to the crushed tortilla chips. The chips soaked the lime flavor in more than the other items and with the texture and crunch made the soup fantastic.

Finally, I did not serve anything additional. A big bowl of soup with a chance for seconds was a filling meal. And along with a great beer (we had Corona Familiar, a rich version of the Corona Extra) with lime, and it made the dish!

I hope you enjoy as much as I did. I received many praises, requests for the recipe, and as a Whetto/Bolillo earned some respect from my hispanic friends and family!!!

What size is the can of fire roasted chiles? The recipe looks great and I want to try it.

Made this recipe today! I used rotisserie chicken to make it easier! This Chicken Tortilla Soup is bar far the best that I have eaten! The only change that I made, is I substituted a yellow pepper instead of a celery stalk ( I didn’t have any celery on hand). This dish will definitely be added to my favorite recipe box!

We made this tonight for dinner and it was awesome!  The flavor was delicious and I love that is thicker than most tortilla soups that I have tried.  Thank you for the great recipe!