Delicious chicken tortilla soup that’s full of flavors and yet, it’s light. This homemade chicken soup is made from scratch, with tomato base, shredded chicken, veggies, and a spice kick.
Chicken Tortilla Soup
Chicken Tortilla Soup is one of my favorite soups to make for myself and the kids. It might be made from scratch but it’s very simple.
The whole soup takes about three hours to prepare and most of that time is to slow-cook the chicken broth.
To save some time, chicken and broth can actually be done ahead of time and stored in the refrigerator for about a day. Make sure to coves with a lid.
I like to prepare a large amount of this soup and freeze half of it. This soup freezes perfectly and wonderful to have in the freezer for busy times.
The whole family will love this soup because it tastes amazing and it’s a light soup.
How to make chicken tortilla soup:
In a large pot, combine water, chicken, bay leaves, and coriander. Bring to boil and lower heat to low. Cook for about 2 hours.
Strain broth and set chicken and the broth aside for now. Discard bay leaves and coriander. Shred the chicken once it’s cooled enough to handle.
Preheat medium pot and add olive oil and onion. Saute until transparent. Add tomatoes and saute for 2-3 minutes.
Stir in minced garlic and saute until fragrant.
Add corn and beans. Cook for a few minutes. Stir in shredded chicken.
Pour in stock, tomato sauce, salt, chili powder, and red pepper flakes. Cook for about 45 minutes, stirring occasionally.
Stir in lime juice, mix well.
How to freeze soup:
Before freezing, it’s best to cool the soup as quickly as possible. The faster it cools and freezes, the less chance for developing bacteria, which affects the shelf life.
The best way to cool the soup is to place the pot into a larger container filled with ice. To help it cool faster and evenly, make sure to stir it from time to time as it cools.
Once it’s cooled, you can divide the soup among two or more freezer bags. Get all the air out and close completely. Label the bag with date and name.
Place the bags flat on a cutting board and plate it in the freezer. Cutting board will help keep bags flat and straight as the sauce freezes.
Once sauce it frozen, you can remove the cutting board and stack the bags.
To read more about freezing and see step-by-step photos, see this post about freezing.
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Some more soups you will enjoy:
Chicken Tortilla Soup
- 1 lb chicken tenders or chicken breasts boneless, skinless
- 9 cups water it will cook down to about 7-8 cups of stock
- 2 bay leaves
- 1 tsp whole coriander seeds
- 3 Tbsp olive oil
- 1 yellow onion
- 2 tomatoes diced
- 15 oz can of corn drained
- 15 oz can black beans drained (if using dry, make sure to wash and soak them first)
- 3 garlic cloves
- cooked chicken from above shredded
- 7-8 cups cooked broth
- 8 oz tomato sauce
- 1 tsp chili powder
- 1/2 to 1 tsp red pepper flakes to taste
- Salt to taste
- 2 Tbsp lime juice
- Monterrey Jack cheese
- Sour cream
- Green Onion
- Tortilla strips
- In a large pot, combine water, chicken, bay leaves and coriander. Bring to boil and lower heat to low. Cook for about 2 hours on low heat. Stir occasionally.
- Set the chicken and the stock aside for now. Strain out and discard the bay leaves and coriander. Shred the chicken once it's cooled enough to handle.
- Preheat medium pot over medium heat and add onion. Saute until transparent.
- Add tomatoes and saute for 2-3 minutes. Add the minced (or pressed) garlic, mix well.
- Add corn and beans. Cook for 2-3 minutes.
- Add shredded chicken and saute for a couple more minutes.
- Add broth, tomato sauce, salt, chili powder, and red pepper flakes. Bring to boil and lower heat to medium. Cook for about 45 minutes, stirring occasionally. (If using dry black beans, cook until beans are soft.)
- Stir in lime juice and mix well.
- Serve with the toppings of your choice.
Check post for freezing instructions.
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Originally published on Will Cook For Smiles on November 3, 2o11.