You can’t take a parade through Soup Town without stopping to sample everyone’s favorite chicken tortilla soup. It’s smoky and delicious, with a variety of toppings.
Not too thick, but not thin either. It’s just enough to withstand deep, cozy spoonfuls with piles upon piles of toppings. But it doesn’t feel like a stew or chili. The perfect amount of heat, tender chicken shreds, and buttery pinto bean flavor.
Origins Of Tortilla Soup
In order to determine the exact origins of tortilla soup, it isn’t easy to do so. However, it is commonly attributed to Central Mexico, and it has become particularly popular in Mexico City. It may have originated in Tlaxcala, which in Nahuatl translates to “land where corn grows” or “place with many tortillas.” Lorena’s guest blog on the full-filled blog talks about the way this soup represents the blending between Indigenous and Spanish culture in Mexican cuisine. She says that the Spanish are often credited with introducing the concept of tortilla soup, while corn is an essential ingredient in Native culture.
Lorena mentions that tortilla soup is found in all parts of Mexico and that the toppings and other ingredients vary greatly from one state to another. No matter where it is found, the soup will always have a rich chicken broth with roasted tomatoes and chilis.
This soup is also very popular in the U.S., and everyone seems to have their favorite recipe/style. We have a version of this soup, but we’ve made some changes to the ingredients and cooking method depending on our preferred texture and flavor. We love it.
Ingredients in This Chicken Tortilla Soup
We assure you that the ingredients in tortilla soup are usually simple, but not the flavor. The aromatic vegetables are processed in the food processor to make them small and easy to eat. You can use any pepper; add a red onion and a lot of garlic. You could use a chipotle, dried guajillo, ancho chili, or even a green pepper if you prefer a more Midwestern spice mix.
It’s up to you! You can add any other vegetables (like Sweet Potato) if that is what you prefer. How do you feel about large tomato chunks? We’re a bit concerned about them, so we used crushed tomatoes. You know, it’s delicious tomato flavor without the surprise smush cubes.
The real benefit of using crushed tomatoes in this recipe is the subtle, elegant thickening that it adds to the soup. This soup is a step up in the luxury chart. We are huge fans. Some recipes thicken the soup with cornmeal or blended tortillas.
All you need to do is:
- Chicken thighs (chicken breasts will also work, but thighs have a better flavor)
- Veggie broth
- The best toppings in the world! (Cilantro? Hmm. What about some cotija and crema? Yep. What about homemade fried tortillas? HELLO YOU, ANGEL.
How to Make Chicken Tortilla Soup
Once you have assembled your players, the rest is easy. It’s really up to you. We’ve made it in the Instant Pot and on the stovetop.
- Vegetables. We preferred to run the vegetables through a food processor, but you can certainly rough chop them if this is more your style of soup texture. Sautee until fragrant and soft.
- Simmer. Add the chicken thighs, crushed tomatoes, and broth and simmer them for a few minutes.
- Once cooked, shred the chicken and stir. After cooking, remove the chicken to shred it and add the beans back along with any extra broth that you may want.
- It’s party time! Grab your friends and get topping.
How to Make Crispy Tortillas at Home
What is chicken tortilla soup if it doesn’t have the tortillas? This is what we are going to convince you about. Beg? Demand? It would be best if you took the extra time to fry your corn tortilla strips. Yes, your favorite tortilla chips will work in a pinch, but these fresh, crispy, salty strips you made yourself are just too good. Unmatched.
- Cut small corn tortillas into thin strips.
- Fry them quickly in a pan with oil and some salt over medium heat.
- Enjoy them all day long.
- Two tablespoons of olive oil
- 1 Red onion, diced
- 4 Cloves You can also find out more about the following: minced
- 1 Jalapeno, minced
- 1 – 2 The best way to eat teaspoons is by using them. Cumin and chili powder: You can spice it up to your liking
- A pinch of Dry oregano. If you can, try to find Mexican food.
- One can find out more about this by clicking here. 28 Cans of ounces Crushed tomatoes
- 2 1/2 – 3 vegetable broth
- 1 pound Boneless Skinless Chicken Thighs
- 1 1/2 teaspoons Salt
- 1. You can also read about how to get in touch with us. Pinto beans: Drain and rinse
Oil in a soup pan is heated over medium heat. Add the onion, garlic, and jalapeno; sauté for 5-10 minutes or until soft and fragrant.
Add the broth, crushed tomatoes, chicken thighs and salt. Stir for 10 to 15 minutes or until the chicken thighs have cooked through.
When the chicken is cool enough to handle, please remove it from the pot. Once cool enough to handle, chop and shred the chicken into bite-sized pieces. Add the beans back to the bank. You can add more broth to your liking. Add everything to the top. Crispy tortilla strips, cilantro, cotija, crema, lime, etc.