Easy Homemade Chicken Tortilla Soup
Homemade Chicken Tortilla Soup is perfect for feeding a crowd or make for a simple weeknight dinner at home. We’re using a few Time-Saving Short-Cuts for this Easy Chicken Tortilla Soup:If you don't have leftover chicken already in the fridge, pick up a rotisserie chicken on your way home from work or school. You can also quickly poach a few chicken breasts or thighs for this recipe.We are huge soup fans around here, it’s a one pan meal that everyone can enjoy. Let’s Cook Soup!
Ingredients
- 1 tbsp olive oil
- 1 cup chopped onion
- 2 garlic cloves minced
- 2 can diced tomatoes (14.5 ounce) with green chile peppers
- 1 envelope taco seasoning
- 1½ pounds chicken breast, boneless and skinless, cubed or shredded after cooking or 1 1/2 cups rotisserie chicken, cubed or shredded
- 1 quart chicken broth or vegetable broth
- 2 tbsp cornstarch (optional)
- ¼ cup cold water
- TOPPINGS: Mexican cheese blend, shredded, fresh cilantro, chopped, and Tortilla chips or strips
Ingredient Notes
Instructions
- Season and rub chicken breast with pepper and salt and 1 tbsp of taco seasoning. Cover and set aside.
- Mix cornstarch and water in a small bowl until smooth (called a 'slurry' this mixture will thicken the soup). Set aside.
- Start with a large 6 quart pan over medium heat add onions and garlic. Saute until onions are sweet and tender for about 5-7 minutes. Add canned tomatoes and cook until heated through.
- Add half taco seasoning, stir, and simmer for 3 minutes.
- Nestle the chicken breast in the vegetable mixture. Stir, lower heat and simmer for 5 minutes.
- Pour the broth over the chicken, stir, cover with the lid and simmer on low for about 10 minutes. Taste and adjust seasoning if needed.
- The chicken needs to reach an internal temperature of 165º F to be sure that it is cooked through. Easily measure the temperature of the chicken with an instant read thermometer.Remove the chicken using tongs, from the pan and shred into small, bite sized pieces. This can easily be done by using two forks.
- Place the shredded chicken breasts back into the pot add remaining taco seasoning and cover to cook for 10-15 minutes. Chicken should taste tender and flavorful. Soup should be fragrant and well seasoned.
- Check the thickness of the soup. Should you desire a thicker soup, add the cornstarch slurry gradually to the soup. Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1-2 minutes. Lower heat and adjust seasoning to your palate.
- Ladle hot soup into warm soup bowls and top with tortilla strips or broken chips. Set garnishes on a platter for individual serving: Cotija cheese, tortilla strips, sour cream, lime slices, chopped cilantro.
Variations For Heartier Soup:
- You can add ½ cup of cream or half and half right before serving, just heat cream through! Serve over hot rice. Add canned corn and black beans (drained and rinsed) allow to heat through for about 5-7 minutes, the and avocado chunks to individual bowls.Level Up—Should you wish to make your own quick Taco Seasoning blend: Mix in a small bowl - 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1-2 teaspoon black pepper and salt to taste. I’m
Notes
How to Store Chicken Tortilla Soup
Ladle (completely cooled) chicken tortilla soup into airtight containers and store in the fridge for up to four days. Reheat in the microwave or on the stove.
Can You Freeze Chicken Tortilla Soup?Yes! Chicken tortilla soup freezes well, so it's a great meal to make ahead of time and stash in the freezer for quick weeknight dinners.
Ladle (completely cooled) chicken tortilla soup into airtight freezer containers or zip-top freezer bags and store in the freezer. If using zip-top bags, make sure to freeze them flat.
Chicken tortilla soup will last up to three months in the freezer. Thaw in the refrigerator overnight.
This Chicken Tortilla Soup can be cooked in a crock pot or instant pot.