Chicken Tortilla Soup

Make a more flavourful broth for this soup by starting with bone in and skin on chicken breasts. This recipe will make a large batch of soup so you can plan for some leftovers. Chicken Tortilla Soup is perfect Cinco de Mayo celebration on May 5th.

Chicken Tortilla Soup
Print Recipe
Chicken Soup topped with crunchy fried tortilla strips and bursting with mexican flavours. Make it with a friend or go all out and add some Lime Tequila Cupcakes for dessert. Perfect for a Cinco de Mayo celebration. Serve at home with fresh cilantro, chopped avocado, shredded tex-mex cheese and green onions or chives.
Chicken Tortilla Soup
Print Recipe
Chicken Soup topped with crunchy fried tortilla strips and bursting with mexican flavours. Make it with a friend or go all out and add some Lime Tequila Cupcakes for dessert. Perfect for a Cinco de Mayo celebration. Serve at home with fresh cilantro, chopped avocado, shredded tex-mex cheese and green onions or chives.
Ingredients
Soup Ingredients:
Instructions
  1. In a large stock pot or dutch oven place your chicken breasts and cover with water or combination of water and chicken broth. Add 10 large springs of fresh cilantro and 1 tablespoon of chili powder. Bring to a boil and simmer covered for 30 minutes.
  2. While the chicken is simmering prepare your vegetables. Finely dice the onion, celery, garlic and jalapeño pepper.
  3. At this point remove and discard the cilantro sprigs. Add chopped onion, celery, garlic, jalapeño pepper and salt to your pot and simmer an additional 30 minutes uncovered.
  4. While your soup simmers heat 1 inch of canola oil in small pot for frying. Using clean kitchen shears cut the tortillas into small strips. Ensure your oil reaches 350 degrees using a candy thermometer and fry strips in batches of 10 at a time. Scrunch them with tongs for a few seconds to give them a wavy shape. Remove after lightly browned and transfer to a plate lined with paper towel to drain. If desired sprinkle with a little salt while still hot.
  5. Remove the chicken to a cutting board to cool. Add canned tomatoes, black beans and corn to your pot and continue to simmer.
  6. Remove and discard the skin and bones from the chicken. Shred chicken usine a fork and a knife and add back to your simmering soup. If making ahead of time turn off the soup and refrigerate until 20 minutes before dinner.
  7. Just before serving re-heat, add 1 cup chopped fresh cilantro and 2 tablespoons of fresh lime juice. Taste and add any additional salt if needed. Top with grilled tortilla strips, diced avocado and shredded cheese.
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Sticky Tips

  • To get your soup to the table quicker top your soup with tortilla chips in place of the fried tortilla strips and use leftover chicken with chicken broth.

One thought on “Chicken Tortilla Soup”

  1. My family loved this soup! One of my children said “Is there more?” after only 5 bites as he wanted to make sure he got a big second helping. I was tight for time so I used tortilla chips but next time I will try the tortilla strips. It made enough for a second meal so I put that in the freezer for another dinner.

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