It’s been a few months since I made some chicken tortilla soup, but as the temperatures drop and the days get shorter, all I crave is tea and soup. Ginger or peppermint tea and soup! While Alex and I don’t always agree on all food choices, we do agree on soup (any soup except peanut butter soup, of course, which I love). So this was the perfect weekend to make a delicious hearty tortilla soup.
I love how wholesome and comforting it is, and how incredibly full I get on all the rich vegetables, chicken, broth and tortilla strips. It’s wonderful. Consider this my inspired version.
I hope you guys love this tortilla soup as much as I do! It is light, savory, delicious, comforting, and perfectly spiced.
If you try this recipe, let me know! Leave a comment, rate it, pin it, and don’t forget to tag a photo #louisemillen on instagram!
RECIPE
PREP TIME COOK TIME TOTAL TIME
15 mins 40 mins 55 mins
(Serves: 4-6)
Ingredients
- 3 cloves of garlic, minced
- 4 roma large tomatoes, diced
- 1 medium onion, chopped
- 11/2 tablespoon ground cumin
- 11/2 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 bay leaves
- 3 medium corn on the cob, boiled (cut corn off the cob once cooked)
- 3 tablespoon coconut oil
- optional: 2 chicken breast from one rotisserie-baked chicken, cubed or shredded
- optional: 6-7 cups chicken stock (substitute with vegetable broth if making plain tortilla soup)
Toppings
- 1-2 avocados, sliced
- 6-8 corn tortillas, sliced and fried crisp
- 1/4 cup fresh cilantro
- optional: 1/4 lime (squeeze in soup bowl when ready to eat)
- optional: queso fresco, crumbled (substitute with shredded cheese)
Instructions
- Heat a large pot over medium-high heat. Once hot, add oil, garlic and onion. Sauté, stirring occasionally for 5-8 minutes, or until the onion has developed a slight sea
- Add cumin and chile powder. Sauté an additional 2 minutes. Then add the tomatoes, bay leaves, chicken, chicken broth, and cayenne pepper.
- Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 30 minutes, stirring occasionally. Add corn 5 minutes before soup is ready.
- Taste broth and adjust seasoning as needed, add salt depending on saltiness of broth.
- While soup simmers, fry tortillas for topping. In a small skillet, add 1/4 cup oil. Once hot, add the tortilla strips. Cook until golden brown.
- To serve, top broth in two bowls (if serving for two), add desired toppings.
- Soup is best when served fresh, though broth can be stored (separate from toppings) in the refrigerator for up to 3 days.
