“Whenever I go out to restaurants, there's always one thing I look for first: chicken tortilla soup. So one day I decided to save myself the trouble of going out and tried making my own from a recipe online (and there are a lot!). I couldn't exactly decide which one would yield the best results so I just took a shot at it from reviewing the basic ingredients (all recipes for this dish are basically the same, with some minor differences). After about four months of making chicken tortilla soup for myself, I've gotten to the point where I'm comfortable making it the same way twice from my own recipe.”
READY IN:
45mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Start off by chopping up the raw chicken into small strips or roughly chop it into small, uneven pieces. In large pot, heat about 2 tablespoons of olive oil on medium-high. Throw chicken into the pot stirring occasionally.
  2. As the chicken cooks, finely chop the onion and garlic and throw into the pot once chicken is mostly white.
  3. Add oregano, cumin, and chili powder.
  4. Stir in to mix the ingredients.
  5. At this point what I do is add lemon juice so it's properly incorporated into the dish.
  6. Let chicken cook until finished (about 5 minutes at this point with frequent stirring).
  7. Roughly chop the cilantro and tomato and add to chicken.
  8. Let cook for about 5 minutes.
  9. You should start to notice a good amount of liquid in the pot from the oil, lemon, and tomato.
  10. This is when I add the tomato sauce and stir.
  11. Again, I let sit for about 5 minutes.
  12. Once it's all nicely incorporated, add the chicken broth.
  13. Bring to a boil, then reduce to a simmer.
  14. Add black beans.
  15. Simmer for about 15 minutes.
  16. The soup should be an deep red color when finished.
  17. Ladle into a bowl, add more fresh cilantro, cheese, and crushed tortilla chips. Enjoy!

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