Classic Chicken and Tortilla Soup

    (247)
    1 hour 10 min

    A simple, yet delectable chicken soup. Chicken is simmered in a spicy tomato soup base. Top with crispy-fried tortilla strips and grated Cheddar cheese.


    239 people made this

    Ingredients
    Makes: 6 - 8 servings

    • 4 boneless chicken breast fillets, cooked and shredded
    • 825ml chicken stock
    • 1/2 (220g) tin diced green chillies
    • 1 (400g) tin chopped tomato with chilli
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 1 tablespoon fresh lime juice
    • 2 tablespoons chopped fresh coriander
    • 1/2 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground cumin
    • 4 flour tortillas
    • 1 tablespoon olive oil

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Combine the chicken stock, green chillies, tinned tomatoes, onion and garlic in a soup pot. Add the shredded chicken. Bring to the boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
    2. Add the lime juice, coriander, cayenne and cumin. Simmer for 10-15 minutes longer.
    3. Cut the tortillas into 1.25x5cm strips. Fry in hot olive oil in frying pan until golden brown; drain on kitchen towels.
    4. Ladle the soup into bowls. Garnish with grated Cheddar cheese and the tortilla strips.

    Ingredients

    Tinned diced green chillies can be purchased in Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.

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    Reviews & ratings
    Average global rating:
    (247)

    Reviews in English (198)

    by
    62

    This soup was so good, and very easy to make. I used a rotisserie chicken (the whole thing, which was a bit much, next time I will add another can of tomatoes to thin soup a little) I also didn't have canned tomatoes with chilis in them ( impossible to find Rotel in Toronto) so I just used regular canned diced tomatoes and add a bunch of jalopenos from a can. I went light on the cayenne (1/4 tsp) because I was making it for my parents and didn't want it to be too spicy for them. I also took a flour tortilla, sprinkled some chili powder on it, cut it into thin strips, and baked it for a few minutes. I topped the soup with aged cheddar, sour cream, sliced avocado, cilantro and a couple of the the tortillas strips arranged artfully on top. It looked like soup at a fancy restaurant and the taste was awesome. I had it three times last week and have been craving it ever since. You won't be disappointed. Thanks!  -  06 Nov 2005  (Review from Allrecipes US | Canada)

    by
    30

    I did not start out to make this particular recipe, but found I didn't have the ingredients needed for my other one. This was really, really good. Tortilla soup is one of those things that is hard to get right, especially if you're from San Antonio; it needs to be spicy, yet flavorful and above all, authentic. I can't believe Ro-Tel and canned chilis can be this perfect...I may never try that other recipe with fresh tomatoes and jalapenos. I served it over tortilla chips instead of frying the tortillas.  -  15 Jan 2007  (Review from Allrecipes US | Canada)

    by
    27

    Followed the recipe as it is, and it turned out great! Not for the faint of heart, as it is very spicy...luckily we like a little extra kick. Next time I might try adding some corn or avocado.  -  24 Aug 2007  (Review from Allrecipes US | Canada)

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