The Ultimate Chicken Tortilla Soup

    The Ultimate Chicken Tortilla Soup

    (105)
    7saves
    1hr30min


    101 people made this

    About this recipe: This Mexican soup is not only delicious and hearty, it's also easy to make. Chicken is simmered with tomatoes in a chicken stock, then garnished with fried corn tortillas, sliced avocado and grated Cheddar.

    Ingredients
    Serves: 12 

    • 6 skinless, boneless chicken breast fillets
    • 700ml vegetable oil for frying
    • 36 corn tortillas, cut into strips
    • 3.6 litres water
    • 15 cubes chicken stock
    • 1 (400g) tin chopped tomatoes with juice
    • 1 small onion
    • 3 cloves garlic
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground black pepper
    • 1 teaspoon chilli powder
    • 4 tablespoons dried oregano
    • 125g chopped carrots
    • 125g chopped celery
    • 1 (400g) tin chopped tomatoes with chilli
    • 340g grated Cheddar cheese
    • 3 avocado, peeled, pitted and sliced

    Method
    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. In a saucepan, cover chicken breasts with water and boil for 30 minutes or until tender. Shred into small pieces with two forks; set aside. Meanwhile, heat oil in a deep fat fryer or large cast-iron frying pan to 190 degrees C. Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on kitchen towels and set aside.
    2. In a large stock pot, bring the water to the boil. Stir in the stock cubes and reduce heat to a simmer. In a liquidiser, combine the tinned tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stock pot and stir in the coriander, cumin, black pepper, chilli powder and oregano. Add carrots, celery and chopped tomatoes with chilli. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
    3. Serve hot topped with fried tortilla strips and garnish with grated cheese and avocado slices.
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    Reviews & ratings
    Average global rating:
    (105)

    Reviews in English (105)

    by
    23

    This is a good jumping off recipe, that tastes those from restaurants. I used chicken with bones/skin and boiled it in the water, just as for chicken noodle soup. I strained the broth thru a wire strainer into another pot. I estimated the water to add to make the 15 cups. I wasn't going to measure hot liquid. I didn't have coriander. I coarsely chopped up cilantro (the leaf part of the same plant as coriander) and added it to the bowls of those who wanted it. I didn't have tomatoes with chile peppers, so I chopped up two jalapeño peppers. Fresh just seemed better than canned. My chili powder was hot. Despite my changes, this soup came out mild, which is fine. Some like it mild, some like it hot. Those that liked it hot added hot pepper sauce to their own bowl. The last 5 minutes of the 25 I added a half a bag of frozen sweet corn. Also, I used the little pieces of nachos at the bottom of the bag. How I served it: I put a scoop of rice and a pinch of cilantro into the bowls. I laddled on the soup. On top I put the cheese first and then the chips. Then they added hot pepper sauce. This did make a HUGE amount. But with 7 people, I loved the leftovers. If my two child want Mexican for their graduation party, I will double this recipe. *laughs* As I am writing this, my oldest is going back for his 5th bowl! I think this was a wonderful recipe. But it also leaves room for the chef's imagination and taste difference. *S* Way to go Zeke!  -  11 Jun 2007  (Review from Allrecipes US | Canada)

    by
    19

    This soup was delicious. I read through the other reviews and added in additional ingredients and removed the tortilla strips altogether (it doesn't need them). I made the recipe for 6 servings instead of 12 and it still made about 8-10 cups worth! I added in 1 can of black beans (drained and rinsed), 1c. frozen corn, lime juice from 1 lime, and 2tbs. cilantro. I reduced the broth/water to 4c. and added in 2, 10oz. cans of Rotel tomatoes/chiles. I served it with the avocado and also a dollop of sour cream. Really yummy & easy!  -  22 Jan 2010  (Review from Allrecipes US | Canada)

    by
    19

    This was a great soup, full of flavor, and texture, but I tinkered with it. I only made 1/2 of the recipe as it seemed like enough to feed an army. I added a can of rinsed, drained, black beans and 1 1/2 c. frozen corn for texture. Instead of blending the onions (which bruises them) I fried the onion and garlic in margerine till tender, then I added the water and bouillion. If you like your soup smooth-blend the vegetables. But if you like texture, try it this way. We topped with cheese-but also added a dollop of sour creme. For a southwest recipe-there was a very strong Italian taste, so next time I will cut back on the amount of oregano-but it was good with the full amount, I just wanted more of a southwest taste. The kids loved it (even the picky 1 year old) and half of the recipe fed 7 of us with enough leftovers to feed us another meal. I will definately fix this again. Thanks Zeke!  -  31 Oct 2003  (Review from Allrecipes US | Canada)

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