I fell in love with tortilla soup on a trip to Mexico, and I highly recommend sampling tortilla soup as an appetizer when you’re out to eat in Mexico. I won’t pretend this is as good as an authentic version you’ll find in Mexico, but I have to admit it is pretty fantastic for the small amount of effort you have to put in to make it.
This recipe is super easy, and if you want to simplify it even more use rotisserie chicken to save a little time. I prefer tortilla soup with an emphasis on a super flavorful base and lots of tasty garnishes, so you won’t find lots of vegetables or beans in this soup. Feel free to add them in if you like though, this recipe is very forgiving.
The fire roasted tomatoes and chiles in adobo really make the flavors in this soup. The chiles in adobo can be found in most grocery stores, hispanic markets, and it is available to buy online as well. It’s such a great pantry staple for making salsas or sauces with a big punch of flavors in a small package. When I have half a can leftover from a recipe I like to spread out the peppers and sauce thinly on a piece of parchment paper to freeze. Then I just break up the pieces and store them frozen until I need them.
Easy Chicken Tortilla Soup
Ingredients
- 1 White Onion diced
- 5 cloves Garlic minced
- 3 Chiles in Adobo
- 1/2 Jalapeno, seeds removed diced
- 2 cans Fire Roasted Diced Tomatoes drained
- 6 cups Chicken Broth
- 1 tsp Cumin
- 1/2 tsp Chili Powder
- 1 Tbsp Tomato Paste
- 3 Chicken Thighs skinless boneless
Toppings
- Avocado, diced
- Sour cream
- Cilantro, chopped
- Tortilla chips
Instructions
- Saute the onion in a tablespoon of olive oil until translucent, 3-5 minutes. Add the minced garlic and continue cooking for another minute.
- Add the minced jalapeno, chiles in adobo, tomato paste, cumin, chili powder and the drained canned tomatoes.
- Add the whole chicken thighs and simmer for 30 minutes, until fully cooked through.
- Remove the chicken chop or shred into bite-sized pieces.
- Blend the soup until smooth, then add the chicken back in.
- If you're using rotisserie chicken, simmer the soup for 15-20 minutes before blending, then add your shredded chicken.
- Top each bowl with toppings of your choice before serving.