Hey everybody! It's Sam here from SugarSpunRun.com, and today I will be showing you how to make my favorite chicken tortilla soup.
I am so excited to be sharing today's chicken tortilla soup recipe with you,
because as soon as I finish this recipe, I am going to be eating it for dinner.
This has recently been one of my favorite soups, one of my favorite dinners to eat.
It's so full of flavor, and it's so surprisingly easy to make.
If you are ready to get started, you are going to want to grab a large pot. I am using a dutch oven.
We'll place this on our stovetop.
To this pot, we are going to add 5 strips of bacon that we have cut into small pieces.
Now if you don't eat bacon, I do have a substitute, you can melt a little bit of butter instead.
I have left instructions for that in the recipe and description below.
Once we have added our bacon, we are going to turn our stovetop heat to about medium heat.
and we are just going to cook this bacon, until it is completely cooked and browned.
Once that bacon is cooked, we are going to need a paper towel lined plate and we are going to remove the bacon to that plate.
Where we are going to set it aside for later.
Now you should have some bacon grease left in the pot. We are actually going to cook our vegetables, our onion and pepper, in this bacon grease.
Now I usually like to leave about 1.5 tablespoons. If you have more than that, you can drain it off,
but if the bottom has a shallow covering of grease, that is usually a good amount.
This is looking pretty good so I am going to add 1 cup of chopped onion.
I will also add 1 cup of chopped red pepper.
And 1 finely chopped jalapeno. Now I have removed just about all of the seeds from this jalapeno.
We'll continue to cook our onions and pepper, you will want to stir occasionally, over medium heat.
Until they are translucent, this is going to take about 3-5 minutes.
Once those are looking nice and translucent, we are going to add some garlic
You will need 1 tablespoon of minced garlic. That is usually about 4 or 5 cloves of garlic for me.
Make sure you stir this frequently. You are going to cook this until it's fragrant. That's only going to be about 30 seconds.
Once our garlic is cooked, we are going to add 3.5 cups of low sodium chicken stock.
Along with a 14 oz can of fire roasted diced tomatoes.
A 10 oz can of mild enchilada sauce, and you can substitute homemade enchilada sauce if you prefer.
We'll add a 14 oz can of rinsed and drained black beans.
One cup of frozen sweet corn.
A 7 oz can of diced green chilis.
And now we are going to add our spice, which are going to give our chicken tortilla soup such a great flavor.
We are going to start with 1 tablespoon of chili powder.
I like to use a blend of regular and ancho chili powder, but just one of either of those will be fine.
We'll also add just a teaspoon of sugar.
3/4 teaspoon of cumin
A half teaspoon of paprika
A half teaspoon of kosher salt
And a half teaspoon of ground black pepper.
We'll stir everything together really well and now we are going to add our chicken.
You will need 3 cups of shredded chicken for this chicken tortilla soup.
I like to use a rotisserie chicken that I have picked apart.
but I do have a really simple recipe for shredded chicken that you can make in your crockpot.
I will leave the link to that in the description below
We'll add this to our pot.
And stir everything together again, until it's really nicely combined.
We are actually going to reduce our heat to medium low, or just a notch above low,
and we are going to simmer this for another 30 minutes.
So while our chicken tortilla soup is simmering, this is a great time to make our tortilla strips.
So what you are going to need is 8 to 10 corn tortillas.
We are actually going to take these over to a cutting board.
Now we are going to cut these into strips that are about 1/4 inch wide by 2 inches long.
I like to use a pizza cutter to do this. I am actually going to cut the stack in half and do half at a time.
I guess mine are a little more like 1/4 to 1/2 inch wide.
Just try to keep your pieces around the same size so they cook evenly in the oven.
I have place all of my strips on a silpat lined baking sheet, if you don't have silpat,
you can use parchment paper instead, that will be fine. I'm just going to drizzle it with a little bit of olive oil.
And we will sprinkle our strips with a little bit of kosher salt as well.
I am just going to use a spatula to turn these around until all of the strips have a little oil and salt on them.
and you want to make sure they are evenly spread out over the baking sheet.
Now we will take these corn strips over to our 450 degree Fahrenheit preheated oven,
where they will need to bake for 8-10 minutes, or until they are lightly golden.
You may need to take these out from the oven, stir them around a little bit, to make sure everything is getting cooked evenly.
and return them to the oven, you just want them to be nice and crisp and golden
So with our tortilla soups prepped, our chicken tortilla soup has just about finished simmering at this point,
so lets head back over to the stove top.
As I mentioned, I like a really creamy, hearty soup, so we are actually going to add another ingredient now that we are about ready to serve our soup.
I am going to add 4 ounces of cream cheese to the soup.
Now you can skip this if you don't like a creamy soup, but it really, not only does it give it such a great flavor, but it gives it such a good texture too.
Whether you do or do not add the cream cheese, you are going to want to add 1 tablespoon of lime juice.
This is going to give your soup such a good flavor.
Now stir everything together really well, and just stir until that cream cheese is completely melted.
It might take a minute. As you might have seen, I cut mine into cubes, that's just going to help it melt faster.
Finally, once your soup is ready to serve, you want to add that bacon back in just for some extra flavor.
At this point, our chicken tortilla soup is ready to eat
Make sure you top your soup off with plenty of those tortilla strips that we prepared earlier.
And dinner is as easy as that. Now I also love topping off my chicken tortilla soup with cilantro and avocado,
and sour cream, and cheese. You can top yours off with whatever you'd like.
I know I am going to go eat this now. I hope you guys will try this one at home.
If you enjoy this recipe, please leave me a comment, let me know what you think.
I love hearing from you. Thank you so much for watching, and I will see you next time.
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