This Chicken Tortilla Soup is beyond delicious. It's healthy, flavorful, easy to make and a complete meal. Especially if you add all the amazing toppings! This soup is truly everyone’s favorite!
Print Pin
5 from 1 vote

Chicken Tortilla Soup

This Chicken Tortilla Soup is beyond delicious. It's healthy, flavorful, easy to make and a complete meal. Especially if you add all the amazing toppings! This soup is truly everyone’s favorite!
Course Main Course, Soup
Cuisine Mexican, Tex Mex
Keyword Chicken Tortilla Soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 281kcal
Author Kathy McDaniel

Ingredients

  • 4 split, 2 whole chicken breasts, bone in, skin on
  • 1 tablespoon Olive oil, plus extra for the chicken
  • Salt and Pepper to taste
  • 1 large onion, chopped
  • 3 stalks of celery, chopped
  • 4 carrots, chopped
  • 1 small green bell pepper, chopped
  • 1 - 2 jalapeno peppers, seeded and finely chopped
  • 6 garlic cloves, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 28-ounce can crushed tomatoes
  • 10 cups 2 ½ quarts homemade chicken stock (or canned)
  • ¼ cup chopped fresh cilantro
  • 8 fresh white corn tortillas, cut crosswise into about ½ inch strips

To serve:

  • Sour cream or Mexican Crema
  • Shredded cheese Cheddar, Pepper Jack or a Mexican blend work well
  • Tortilla Chips
  • Sliced Avocado
  • Lime wedges and chopped cilantro optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit
  • On a sheet pan place the chicken breasts skin side up, rub with olive oil and season with salt and pepper to taste. Roast the chicken for about 35 to 45 minutes or until cooked through. Remove from the oven. When your chicken is cool enough to handle, shred the chicken discarding the skin and the bones. Reserve until ready to use.
  • In a large pot or Dutch oven, heat up 1 tablespoon of olive oil over medium-high heat. Add the onions, celery, carrots, green bell pepper and jalapeno. Sautee for about 8 - 10 minutes or until the onions become translucent. Add the garlic and cook for another 2-3 minutes. 
  • Lower the heat to medium low and add the oregano, cumin, coriander and about 1 tablespoon of salt (the amount of salt you add depends on the saltiness of your chicken stock). Mix well. Add the crushed tomatoes and chicken stock. Bring to a boil. Add the shredded chicken, tortilla strips and the fresh cilantro. Reduce the heat to low and simmer for 25 – 30 minutes. Season to taste with salt and pepper.
  • Serve the soup hot, top with sour cream or Mexican crema, shredded cheese, sliced avocado and tortilla chips. Garnish with lime wedges and chopped cilantro if desired.

Nutrition

Calories: 281kcal | Carbohydrates: 38g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 634mg | Potassium: 752mg | Fiber: 4g | Sugar: 10g | Vitamin A: 140.8% | Vitamin C: 30.3% | Calcium: 8.2% | Iron: 10.7%