This easy chicken tortilla soup is a simple, no-fuss, Mexican-inspired weeknight meal that can be on the table in under an hour. This brothy mix of chicken, tomatoes, onion, garlic, jalapeño is topped with baked tortilla strips and all your favorite fixings.
Video: How to Make Easy Chicken Tortilla Soup
Easy Chicken Tortilla Soup
- Quick Glance
- 30 M
- 50 M
- Serves 4 to 6
- For the tortilla strips
- 8 small corn tortillas
- 1 tablespoon olive oil
- Kosher salt
- For the chicken tortilla soup
- 1 medium yellow onion (8 oz)
- 2 garlic cloves
- 1/2 to 1 jalapeño pepper, seeds and membranes removed
- 2 tablespoons olive oil
- One (14.5-ounce) can diced tomatoes, preferably fire-roasted
- 1 teaspoon kosher salt
- 6 cups slow cooker chicken stock,* homemade chicken stock, or best-quality canned chicken broth*
- 4 cups shredded chicken (from a 4- to 5-pound roasted chicken which you can use to make the slow cooker chicken stock*)
- Juice of 1 lime
- Toppings (optional)
- Sour cream
- Lime wedges
- Chopped cilantro
- Sliced avocado
- Hot sauce or canned adobo sauce from chipotles en adobo
- Grated cheese
- Make the tortilla strips
- 1. Preheat the oven to 375°F (190°C).
- 2. Using a sharp knife or pizza cutter, slice the corn tortillas into 1/4-inch (6-mm) thick strips. (The kids can do that if they’re helping in the kitchen!) In a large bowl, toss the tortilla strips with 1 tablespoon of oil and a pinch of salt. Arrange the strips in a single layer on a rimmed baking sheet and toast, stirring once after 5 minutes, until the tortilla strips are golden and crisp, about 10 to 15 minutes. Set aside to cool.
- Make the easy chicken tortilla soup
- 3. In a food processor, whiz the onion, garlic, and jalapeño into a paste.
- 4. In a large pot set over medium heat, warm the oil and sauté the onion mixture until softened, 5 to 7 minutes. Stir in the tomatoes, salt, chicken stock, shredded chicken, and lime juice. Bring the soup to a boil, then reduce the heat to low and simmer for 5 minutes or until everything is heated through.
- 5. Ladle the soup into the bowls and top each with a handful of tortilla strips. Serve, passing the optional toppings on the side, if desired.
*How To Make Slow Cooker Chicken Stock
- In a 6-quart slow cooker, toss in the carcass from a 4- to 5-pound (1.8- to 2.3-kg) roasted chicken, meat and skin removed. Reserve the meat for use in the soup. Add 2 celery stalks, 2 carrots, 2 medium halved onions, 2 bay leaves, and, if desired, a small handful herbs of your choice, such as parsley or thyme. Add enough water to cover and cook on low for at least 8 hours and up to 24 hours. Using a fine-mesh sieve, strain the finished stock into a large pot. No time to make chicken stock from scratch? Not even in a slow cooker? No sweat. You can substitute 6 cups of your favorite high-quality store-bought canned broth in this recipe. Although if you have a few minutes to spare, you’ll be astounded at the difference in taste when you take just 20 minutes to impart additional oomph to the store-bought stuff. This is especially imperative in recipes such as this in which broth is such a prominent feature. We dub this Cheater’s Chicken Stock. Here’s how: Dump your canned or boxed broth in a pot and toss in whatever else you would usually add to stock, such as onions, garlic, bay leaves, carrots, herbs, what have you. Also toss in either the carcass from a rotisserie or roast chicken that you’re using for the soup or, for a richer flavor, a couple bone-in, skin-on chicken pieces. Add a little water to the pot, being careful to add no more than half the amount of broth. Then gently simmer for at least 20 minutes or, if using raw chicken, until it’s cooked through. Strain and use.