Editors' Pick
Mexican Chicken Tortilla Soup
"This was the first dish that I ever learned how to cook. My wife loves it. I have 3 small children so when they are eating it, I leave out the Chipotle chile. I think this originally came from either Mens Health or Mens Fitness magazine. Also it doesn't hurt to sprinkle on some shredded cheddar when you are done."
photo by DeliciousAsItLooks
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast, cut into 1 in. pieces
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 minced chipotle chiles in adobo (7 oz. can) or (4 ounce) can green chilies
- 1 (8 ounce) can diced tomatoes with green chilies
- 2 (14 1/2 ounce) cans reduced-sodium chicken broth or (14 1/2 ounce) cans water
- 1 cup frozen corn
- 1⁄2 cup choppen fresh cilantro
- 4 cups baked corn tortilla chips
directions
- Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
- Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
- Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
- Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
- To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.
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Reviews
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OMG I don't know why I haven't reviewed this yet, but this is my main recipe now for chicken tortilla soup! It is so good! My kids and husband love it too! When I tell them I am making chicken tortilla soup everyone is super excited because this is an awesome recipe! I use 2 cans of diced green chiles, and add a can of black beans to it, yummy!! We also like to put a little cheese, sour cream and avocado on top!!! Super good! -
I love, love, love chipotles in adobo! DH doesn't like cilantro, so I just stirred it into my own bowl instead of the whole pot and I'm so glad I did. It just adds that fresh, cool contrast to the chipotles. Made just as instructed (using the broth option), but I was a little unsure about the amount of chipotle peppers. The ingredient listed is for both "one chilies" and a 7oz can. Since we have never made a recipe that used more than 3 peppers at once, I erred on the side of caution and used only two. I usually keep the remainder of a can in a small glass jar in the fridge, so I didn't have a full 7 ozs anyway, but the two peppers made it plenty hot that DH said it was almost too hot for him. It burned the back of the throat, but with the crazy winter weather we've been having, it definitely had a soothing quality to it. We'll be making this one again & again! Thanks for sharing, johnnybravo! Made & enjoyed for the Topic of the Month forum's Soup-Fest 2011 tag game. :) -
Amazing,added juice of one lime,zest and rinsed/drained black beans! Sour cream with cumin and lime juice:)
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I like it and it is also good with pulled pork as well -
Definitely a 5-star! Tried this last night. I had to make two adjustments. BF does not like cilantro, so I had to leave that out. My grocery store didn't have baked corn tortilla chips, so I had to use regular chips. I crushed some of the chips and added them right to the soup. After that, I didn't use any more of the chips. Adding crushed chips thickened it nicely and it was then more like a chowder. I know the cilantro would have given it an entirely different flavor that I was looking forward to trying, but it was still great without it. BF gave me the approval to make this one again, and in his book that's quite a compliment! Thanks for sharing this recipe. We'll definitely be having this again and again!
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Tweaks
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This looks good. I make this with 2 tablespoons of a mild chile powder, cumin and oregano. I add oil to my pan and saute minced onion, after the onion is cooked to tender, I add a mixture of 2 or more tablespoons of mild chile powder, cumin and oregano to make a roux. I cook this for about 3 minutes. After adding the broth (Better Than Broth chicken paste), simmer this for 30 minutes. Then add chicken (pollo) or meat balls (albondigas) to the soup. Add the canned green chiles if you like but they are very mild and not traditionally used in this soup. Chipotle are fine but I prefer using Kashmiri mirch or other hot chile powder to my spice mixture if I want heat. Traditional Mexican cooking does not use garlic. As a rule tomatoes would not be used. Red soups and sauces do not get their red color from tomatoes. They get the red color from red chiles. Traditional Mexican cooking is really simple and often left over ingredients are used in soup. It is possible to overdo some the recipes losing the simplicity of the dish, however. When serving the soup, add little dishes with oregano, cilantro, and salt on the side for the individual to season their own. And, not all Mexican food is served with hot spices, most are not. Too much heat deadens the taste buds so the other subtle flavors may not be detected. -
I open 8 can and package of taco seasonoing and it is finished
