I’m not sure why this soup is commonly referred to as ‘Chicken Tortilla’ soup, because from what I have seen, the majority of these recipes have very little tortilla strips. Southwestern style chicken soup is more appropriate in my opinion, but as long as it tastes good – it doesn’t matter!
I like it because the spices give the soup an additional warming quality which makes it very comforting. It is also pretty filling, so it is great for a lunch or light dinner. There are many different varieties of this soup, but here is my (kosher, dairy free) version.
Chicken Tortilla Soup
Author: Sandy Leibowitz, The Kosher Tomato
- 1½ pound chicken breasts
- 2 Tbsp olive oil
- 1 Tbsp garlic, chopped
- 1 small Spanish onion, diced
- ½ cup red pepper, diced } Or use frozen pepper and onion mix
- ½ cup green pepper, diced
- 1 small red onion, diced
- ¼ cup celery, diced
- ¼ cup carrot, diced
- 1 can black beans, drained
- 1 can sweet corn, drained
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp oregano
- 1 Tbsp chili powder
- 1 Tbsp cumin
- ½ cup fresh cilantro, chopped
- tortilla strips for garnish
- 6 cups of water
- Salt & pepper to taste
- Avocado, diced for garnish - optional
- Squeeze of lime, before serving, optional
- Boil chicken breasts in 2 cups of water and once cooked through, shred with two forks and put back in the cooking water. Reserve.
- In a large soup pot, saute the garlic in olive oil until fragrant. Add onions or pepper and onion mix and saute until soft. Add celery and carrot and cover. Sweat until soft.
- Add shredded chicken, along with cooking water in and add all spices, mix well. Add the beans and corn and remaining water and cook on low for about 25 minutes or until the liquid has reduced by ¼ and has thickened. Garnish with cilantro and tortilla chips.