Chicken tortilla soup

Ingredients

• 2 tbsp Olive Oil (extra-virgin, for sautéing)
• 1 medium Yellow Onion (small dice)
• 1 large Red Bell Pepper (small dice)
• 6 cloves Garlic (minced)
• 1 each Jalapeño (minced, optional for heat)
• 2 tbsp Tortilla Soup Spice Mix (mix of 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp black pepper, ½ tsp salt)
• 3 tbsp Apple Cider Vinegar (adds brightness)
• 2 quarts Chicken Stock (low‑sodium, warm)
• 8 each Corn Tortillas (4 for blending, 4 cut into strips for frying)
• 2 cups Rotisserie Chicken (shredded meat from store‑bought rotisserie chicken)
• 1 cup Corn Kernels (fresh, frozen, or canned (drained))
• 1 each Lime (cut into wedges for serving)
• ¼ cup Fresh Cilantro (chopped, for garnish)
• 1 each Avocado (sliced, for garnish (optional))
• ½ cup Shredded Cheddar Cheese (optional garnish)

Instructions

1. Dice vegetables

   Small‑dice the onion and bell pepper, then mince the garlic and jalapeño (if using).

   Time: PT10M

2. Sauté aromatics

   Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and bell pepper and sauté until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Add garlic, jalapeño and spices

   Stir in the minced garlic, jalapeño, and the tortilla‑soup spice mix. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

4. Deglaze with vinegar and stock

   Add 3 tbsp apple cider vinegar and a ladleful of warm chicken stock. Reduce the heat to low and let the mixture simmer for 5 minutes.

   Time: PT5M

   Temperature: low

5. Toast tortillas

   While the soup simmers, toast 4 corn tortillas in a dry skillet over low heat, turning until lightly browned on both sides. Set aside to cool.

   Time: PT5M

   Temperature: low

6. Blend toasted tortillas

   Place the toasted tortillas in a blender with 2 ladles (≈1 cup) of chicken stock. Blend until completely smooth.

   Time: PT3M

7. Combine blended mixture with soup

   Stir the blended tortilla puree into the pot. Add the remaining chicken stock (about 2 quarts) and bring the soup to a gentle simmer.

   Time: PT5M

   Temperature: medium‑low

8. Add chicken

   Add the shredded rotisserie chicken to the pot and heat through, about 3 minutes.

   Time: PT3M

   Temperature: medium

9. Fry tortilla strips

   Cut the remaining 4 tortillas into thin strips. Fry them in a little oil in the skillet until crisp, then drain on paper towels.

   Time: PT5M

   Temperature: medium

10. Add corn and finish

    Stir in 1 cup corn kernels and heat for 2 minutes. Taste and adjust seasoning with salt or more vinegar if needed.

    Time: PT2M

    Temperature: medium

11. Serve and garnish

    Ladle soup into bowls. Top with fried tortilla strips, corn, chopped cilantro, avocado slices, a squeeze of lime, and shredded cheese if desired.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

20 g

Carbohydrates

25 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion, shallot
• Instead of Red Bell Pepper: green bell pepper, yellow bell pepper
• Instead of Garlic: garlic paste
• Instead of Jalapeño: serrano pepper, chipotle in adobo (finely chopped)
• Instead of Tortilla Soup Spice Mix: store‑bought taco seasoning
• Instead of Apple Cider Vinegar: white wine vinegar, lime juice
• Instead of Chicken Stock: vegetable stock, water with bouillon
• Instead of Corn Tortillas: flour tortillas (will add gluten)
• Instead of Rotisserie Chicken: cooked chicken breast, canned chicken
• Instead of Corn Kernels: no corn (omit)
• Instead of Lime: lemon wedges
• Instead of Fresh Cilantro: parsley
• Instead of Avocado: none
• Instead of Shredded Cheddar Cheese: cotija cheese, omit for dairy‑free

Equipment Needed

• Large Pot
• Skillet or Frying Pan
• Blender
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Ladle
• Tongs (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Sauté the onion and bell pepper until softened to build flavor
• Blend toasted tortillas with stock to thicken the soup without using flour
• Fry tortilla strips until crisp for texture contrast

Chef Tips from the Video

• Toast the tortillas until just golden; over‑toasting can make the puree bitter
• For extra smoky flavor, add a pinch of chipotle powder to the spice mix
• Use the warm stock from the pot when blending to keep the puree smooth

Troubleshooting

Storage

Refrigerator: Store soup in airtight containers for up to 4 days. Reheat gently on stove.

Freezer: Freeze in freezer‑safe bags for up to 3 months. Thaw overnight in fridge and reheat.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spice mix and dice the vegetables up to 24 hours ahead and store in the fridge
• Soup base (without tortilla strips) freezes well; add fresh toppings when serving

Frequently Asked Questions