My Delicious Homemade Chicken Tortilla Soup Recipe
As the winter weather approaches, many of us are ready to break out our favorite homemade soup recipes.
So, today, I want to share one of my absolute favorites – homemade chicken tortilla soup. It’s easy to make, good for meat-eaters or vegetarians and can serve as the perfect meal to enjoy while having one of those deeper autumn conversations. Enjoy!
First, let’s start with the ingredients. Then, I’ll walk you through how I make my own chicken tortilla soup.
Ingredients for My Homemade Chicken Tortilla Soup
1/2 teaspoon cumin
1 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 boneless chicken breasts that have been precooked, baked or store bought
2 tablespoons olive oil, divided use
1 cup diced onion
1/4 cup diced bell pepper
1/4 cup chopped light green celery leaves, the ones in the center of the bunch
4 cloves minced garlic
32 oz. vegetable broth or chicken broth
1 can (10 oz.) cubed or diced tomatoes
2 cups water
1 can (15 oz.) black beans, drained
3 tablespoons tomato paste
2 tablespoons cornmeal
5 corn tortillas for the soup
5 or 6 corn tortillas for the top of the soup
Optional: Grated Jack cheese for the top of the soup cilantro and fresh lemon or lime as a garnish
How I Make My Chicken Tortilla Soup
Preheat the oven to 375 degrees. Mix the cumin, chipotle chili powder, garlic powder and salt in a small bowl. Drizzle one tablespoon of the olive oil over the chicken breasts. Sprinkle on some of the spice mix. Save the rest for the soup. Place the chicken breasts on a cookie sheet and bake for 20 to 25 minutes or until done. Shred the chicken when cool enough to handle. Set aside.
Heat the other tablespoon of olive oil in soup pot over medium heat. Add the onions, bell pepper, chopped celery leaves, minced garlic and carrots to the pot with the rest of the spice mix. Stir to combine and cook until almost soft.
Pour in the tomatoes and veggie or chicken broth and water. Bring to a boil and then reduce the heat.
Add the black beans and tomato paste and cook on medium-low heat for 30 minutes.
Mix the cornmeal with a small amount of water and pour into soup. Cook for another 30 minutes.
Taste to see if more salt or any other seasoning is needed.
Turn off the heat and add the first 5 strips of corn tortillas to the soup. Stir in.
Take the other 5 or 6 (you may want more of these) tortillas and cut them into very small slices. Heat a small amount of oil in a small fry pan and fry tortillas until crisp. Remove from oil and add salt. Drain on paper towels.
Ladle the soup into bowls. Add the shredded chicken on top of the soup then the grated pepper jack cheese and top with cilantro leaves and the crisp tortilla strips. Squeeze on some lemon or lime and enjoy.
Voila! Homemade chicken tortilla soup that everyone can enjoy!
What is your favorite soup? Have you tried to make something similar to my own homemade chicken tortilla soup? What other cooking projects have you completed recently? Please join the conversation.
Deby Hogue knows a little about cooking and baking. On her blog Cooking in the Jungle, she is sharing her sweet life in the jungle of Costa Rica. Born and raised in California, Deby and her husband of 42 years built their “rancho” and retired to enjoy the ocean, nice food, beautiful people in their community and their family.