Homemade Chicken Tortilla Soup Recipe

This is definitely not a post for my vegan and vegetarian readers (although the recipe could be easily modified to suit your dietary choices), but as most of you know, we eat a “flexitarian” diet. Sooo, over the years I have created THE BEST chicken tortilla soup recipe that the whole family loves, and our friends literally beg me to cook for them when invited over for dinner- yes, it’s that good! There’s nothing like sitting around the dinner table with family, good soup, and good friends- especially on a cool fall or winter day.

This recipe is made almost completely from scratch, so while it does take some time and effort, it’s completely worth it in the end- and there’s often leftovers for another meal or two, depending on how many people you are feeding. (I also included some cheater tips at the end of this post, in case you’re lazy or short on time.) I’d say this recipe could easily feed 10 people, or more if several are young children. It would also make a great freezer meal for expectant moms who want to have some dinners on hand for after baby is born! Okay, so let’s cut to the chase and get started, I know some of you have been waiting for this recipe for a long time…

Ingredients (Preferably Organic!):

4-5 Bone-In Chicken Breasts (or one whole chicken, but we prefer white meat)
3 Carrots
3 Stalks of Celery (with leaves, if there are any)
Salt & Pepper (a pinch of each)
Large Pot Filled With Water
Chicken Bullion (optional)
6 Cloves of Garlic, finely mined
1/2 Bunch of Cilantro (leaves only, no stems)
2 Cans Diced Tomatoes (we prefer petite diced tomatoes)
3-4 TBSP. Chili Powder
3-4 TBSP. Ground Cumin
3-4 Bay Leaves
Juice of One Lime
1/2 tsp. Cayenne Pepper
Canola Oil
Small White Corn Tortillas (or tortilla chips if you’re lazy)
Shredded Cheese
Optional- Sour Cream and Avocado

Step 1

Place chicken, carrots & celery in large pot and cover with water- then add a pinch of salt & pepper.

Step 2

Bring to a boil on stove top, and skim off any fat that is floating on the top (after about 15-20 min.). Then continue to boil uncovered for about an hour, or until chicken is thoroughly cooked.

Step 3

Remove chicken from pot, and set aside to cool.

Step 4

Strain water (broth) through cheesecloth & colander into large bowl and set aside.

Step 5

Discard carrots & celery (we compost them, or feed them to our tortoise).

Step 6

Rinse out large pot, then return chicken broth and bring to boil. (Add in chicken bullion for additional flavor if you wish.)

Step 7

Add a couple tablespoons of canola oil to saucepan and simmer minced garlic & cilantro until garlic starts to brown.

Step 8

Add diced tomatoes to garlic and cilantro in saucepan and bring to a boil.

Step 9

Add garlic, cilantro & diced tomato mixture into large pot full of broth.

Step 10

Add chili powder, ground cumin and bay leaves into large pot, give a good stir, and bring to a boil. (Do not add cayenne pepper yet!)

Step 11

While contents in pot are coming to a boil, remove chicken from bones and shred into small pieces. Once pot comes to a boil reduce to low/medium heat and continue to simmer.

Step 12

Once contents in pot are simmering (and no longer boiling hot), add shredded chicken, cayenne pepper, and the juice from one lime. Continue to simmer on low to medium heat.

Step 13

While soup is simmering, cut tortillas into strips.

Step 14

Add generous amount of canola oil to saucepan and fry tortilla strips on high heat until crispy.

Step 15

Remove tortilla strips from oil, salt (if desired) and set aside. Also get out shredded cheese, sour cream and avocado (if desired) to set out as toppings for soup.

Step 16

Pour soup into bowls, add tortilla strips, shredded cheese (and sour cream and avocado, if desired) and enjoy!

Quick And Easy Variation (but not nearly as healthy or good)

Use canned chicken broth and pre-cooked chicken from the grocery store (no need to make broth or cook chicken). Substitute homemade tortilla strips with tortilla chips. It’s a lot faster if you’re in a pinch, but not nearly as good!

There you have it! Please let me know if you try it, I’d love to hear what you think! Do you have a favorite homemade chicken tortilla soup recipe? Please leave a comment or link and share!

Terri
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Comments

Holly S. says:

September 28, 2012 at 9:35 pm

This looks amazing! If we are substituting chicken broth, how much should we use?

- Holly S. says:
  
  September 28, 2012 at 9:43 pm
  
  Also, how long do you simmer the garlic/cilantro/tomato mixture before adding to the broth?
  
Stacey Roberson says:

September 30, 2012 at 5:12 am

My husband makes a great chicken chili. I will need to give him this recipe and get him to make us a batch. He’s the cook in our household. Looks yummy!

Wanda McHenry says:

October 8, 2012 at 7:47 am

Looks like the hard work turns into a delicious soup! I’ll have to try this after my broken shoulder heals.

Mimi says:

October 24, 2012 at 9:02 pm

That looks amazing! I’ve never had this soup before and I think my boys would actually like it! Another win for my future dinners!
Mimi recently posted..Taste of Home Tuesday: Farmhouse Pork and Apple Pie