Chicken Tortilla Soup

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.

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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:

Zucchini Tomato Soup

Homemade Chicken Enchilada Soup

Beef Chili

Homemade Chicken Noodle Soup

Chicken Zoodle Soup

5 from 1 vote

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Chicken Tortilla Soup

Course Soup

Cuisine American

Keyword chicken soup, soup

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 6 (About 8-9 cups)

Calories 309 kcal

Author Lyuba Brooke

Ingredients

Broth:

• 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

Chicken Soup:

• 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

Toppings:

• Monterrey Jack cheese
• Sour cream
• Green Onion
• Tortilla strips

US Customary - Metric

Instructions

1. 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.

2. 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.

3. Preheat medium pot over medium heat and add onion. Saute until transparent.

4. Add tomatoes and saute for 2-3 minutes. Add the minced (or pressed) garlic, mix well.

5. Add corn and beans. Cook for 2-3 minutes.

6. Add shredded chicken and saute for a couple more minutes.

7. 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.)

8. Stir in lime juice and mix well.

9. Serve with the toppings of your choice.
   

   Check post for freezing instructions.

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts

Chicken Tortilla Soup

Amount Per Serving

Calories 309 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 1g 5%

Cholesterol 48mg 16%

Sodium 588mg 25%

Potassium 916mg 26%

Total Carbohydrates 33g 11%

Dietary Fiber 8g 32%

Sugars 6g

Protein 24g 48%

Vitamin A 17%

Vitamin C 21.1%

Calcium 6%

Iron 14.7%

* Percent Daily Values are based on a 2000 calorie diet.

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Originally published on Will Cook For Smiles on November 3, 2o11.