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.
Soups are some of the most comforting meals, so try our Homemade Chicken Noodle Soup, Chicken Gnocchi Soup, and Chicken Enchilada Soup as well.
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 cover it air-tight with a lid.
I like to prepare a large amount of this soup and freeze half of it. Chicken tortilla soup freezes perfectly and wonderful to have in the freezer for busy times.
The whole family will love this soup because it tastes amazing, full of flavor, and it’s a light soup.
Cooking Instructions:
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. Sauté until transparent. Add tomatoes and sauté for 2-3 minutes.
Stir in minced garlic and sauté 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.
Storing Recommendations:
Always remember to cool down the soup to room temperature before storing it and store it in the refrigerator. You can store tortilla soup in the the ordinal cooking pot, as long as it has an air-tight lid. If not, transfer the soup into an air-tight food storage container.
Properly stored, it should be good for 3-4 days. Remember to use a clean ladle to get soup out each time.
Freezing Instructions:
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 any 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 chicken tortilla 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 place it in the freezer. Cutting board will help keep bags flat and straight as the soup freezes.
Once the soup is 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.
Chicken Tortilla Soup
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
Instructions
- 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.
Video
Nutrition
Originally published on Will Cook For Smiles on November 3, 2011.
NanAppetit says
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Debi says
Love the recipe! Thank you so much for sharing on Thursday’s Treasures. I shared Cast Iron Skillet Pumpkin, Apple, Walnut Corn Bread Cake…that was a mouthfull! I’m also following you on Google Friend Connect. <3 and Hugs!
http://www.recipesformyboys.com/p/thursdays-treasures.html
adventuresindinner says
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Carrie @ My Favorite Finds says
This looks super good! I love chicken tortilla soup. Come over and link to my Must Try mondays if you want.
Beth Pierce says
My whole family loved this! Thanks for the fabulous recipe!
lyuba says
I am SO happy to hear that, Beth! Thank you!
Flora Melanson says
Love your page! So many Awesome receipes! Thank you!
LyubaB says
Thank you, Flora! I am so glad you like the recipes! 🙂