HOW TO MAKE THE BEST CHICKEN TORTILLA SOUP

Ingredients

• 1.5 pounds Chicken Breast (boneless, skinless, washed and trimmed)
• 1 small White Onion (divided half for broth, half for sauce)
• 4 cloves Garlic (peeled; 2 for broth, 2 for sauce)
• 5 pieces Roma Tomatoes (washed)
• 1 bunch Fresh Cilantro (washed; stems included for broth)
• 2 pieces Chili Pods (California/New Mexico style, stem removed, seeds removed)
• 1 can (15 oz) Corn (drained)
• 2 tablespoons Vegetable Oil (for frying tortilla strips)
• 5 tablespoons Chicken Bouillon (3 tbsp in broth, 2 tbsp in sauce)
• 1 teaspoon Ground Cumin
• 1 teaspoon Black Pepper (freshly ground, to taste)
• 1 teaspoon Salt (to taste)
• 4 pieces Corn Tortillas (cut into thin strips for chips)
• 0.5 cup Queso Fresco (crumbled)
• 0.5 cup Sour Cream
• 1 piece Avocado (sliced)
• 1 piece Lime (juice for finishing)

Instructions

1. Prepare Ingredients

   Chop half of the onion, mince all 4 garlic cloves, wash and roughly chop the cilantro, wash the tomatoes, remove stems and seeds from the chilies, and cut the corn tortillas into thin strips.

   Time: PT10M

2. Cook Chicken Broth

   Place the chicken breasts, 1/4 onion, 2 garlic cloves, the cilantro bunch, 3 tbsp chicken bouillon and a pinch of black pepper in a large pot. Add 1¾ cups water, bring to a boil over high heat, then reduce to a simmer and cook for 25 minutes.

   Time: PT25M

   Temperature: High

3. Make Tortilla Chips

   Heat the vegetable oil in a frying pan over medium‑high heat. Add the tortilla strips in a single layer, frying until golden and crisp, about 2‑3 minutes per batch. Transfer to paper towels to drain excess oil.

   Time: PT10M

   Temperature: Medium‑high

4. Shred Cooked Chicken

   Remove the chicken breasts from the pot, let them cool for a few minutes, then shred using two forks.

   Time: PT5M

5. Boil Tomatoes and Chilies

   In a separate pot, combine the tomatoes, chilies and enough water to cover them. Bring to a boil over high heat and cook until the tomatoes are soft, about 10 minutes.

   Time: PT10M

   Temperature: High

6. Blend Tomato‑Chili Sauce

   Drain the boiled tomatoes and chilies, then place them in a blender with the remaining 2 garlic cloves, the other 1/4 onion, 1 tsp cumin, 2 tbsp chicken bouillon and 1 cup of the reserved chicken broth. Blend until completely smooth.

   Time: PT5M

7. Strain Remaining Broth (Optional)

   If you prefer a clear soup, strain the leftover broth through a fine mesh sieve, discarding solids.

   Time: PT2M

8. Combine Soup Base

   Return the blended sauce to the large pot, bring to a gentle boil, then add the shredded chicken and the drained corn. Season with salt and additional pepper if needed. Simmer for 5‑10 minutes until heated through.

   Time: PT8M

   Temperature: Medium

9. Serve

   Place a handful of tortilla chips at the bottom of each soup bowl, ladle the hot soup over them, and garnish with crumbled queso fresco, a dollop of sour cream, avocado slices, sliced serrano chilies, fresh cilantro and a squeeze of lime juice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

5g