Chicken Tortilla Soup
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.67 out of 5 stars
(42)
Ingredients
4 servings
- 2 tablespoons vegetable oil
- ¼ cup (40g) minced white onion
- ¼ cup (14g) minced Anaheim pepper
- 1 clove garlic, minced
- 2 tablespoons cornstarch
- 4 cups (940ml) chicken broth
- 1 cooked skinless, boneless chicken breast, cut into bite-size pieces
- 1 cooked skinless, boneless chicken thigh, cut into bite-size pieces
- 8 ounces (226.8g) mild cheddar cheese, shredded
- 3 6-inch corn tortillas, minced
- 2 tablespoons lime juice
- ¼ cup (60g) canned diced tomatoes
- ½ teaspoon ground cumin
- ½ teaspoon ground cayenne pepper
- ¼ teaspoon Mexican oregano
- ¼ teaspoon salt
- Tortilla strips, optional, for garnish
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Preparation
Step 1
In a large saucepan or Dutch oven, heat the vegetable oil over medium-low heat. Add the minced onion, pepper, and garlic and cook slowly, stirring occasionally, for 15 minutes, or until the minced onion begins to turn translucent.
Step 2
Whisk the cornstarch into the chicken broth, then add the broth mixture to the pot, along with the chicken, cheddar cheese, minced tortillas, lime juice, diced tomatoes, cumin, cayenne pepper, oregano, and salt.
Step 3
Increase the heat to medium and stir constantly to help the cheese melt. When the soup begins to bubble, reduce the heat to medium-low and simmer for 20 minutes.
Step 4
Serve the soup topped with tortilla strips and extra shredded cheese. Leftovers can be stored in the refrigerator, in a covered container, for up to 4 days.
Step 5
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Chef's notes
This soup is spicy, so if you’re sensitive to spices, reduce or omit the cayenne pepper.
If you cannot find Anaheim peppers, substitute with poblano.
Use mild cheddar cheese to avoid overpowering the soup.
The soup is excellent for slow cooking; complete step 1, then transfer to a slow cooker for 4 to 6 hours on low.
Recipe makes four servings, consider doubling if serving more.
