Chicken Tortilla Soup

by flavorslutofficial
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Love tortilla soup, but can’t quite nail that restaurant flavor? I’ve got you covered! Be sure to top it with all the same fixings you’d get at the restaurant for an authentic flavor. You’ll never guess how important all that cheese and avocado really is until you’re missing it!

Don’t forget your toppings!

Avocado or guacamole, shredded pepper jack or Monterrey jack cheese. chopped cilantro, tortilla Chips (obviously), sour cream, diced jalapenos, limes

Chicken Tortilla Soup

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Soup
Cuisine: Tex-Mex
Servings: 6
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  • 1 lb chicken breast
  • 2 Tbsp olive oil
  • 12 cups chicken stock
  • 2 limes (juiced)
  • 1/2 cup sour cream
  • 1 large onion (diced)
  • 1 medium carrot (minced)
  • 6 cloves garlic (minced)
  • 2 tsp chicken bouillon
  • 2 tsp paprika
  • 1 15 oz can diced tomatoes
  • 1 15 oz can Rotel
  • 1 15 can white hominy
  • 1 Tbsp + 1 tsp cumin
  • 2 Tbsp + 1 tsp chili powder
  • 2 tsp Mexican oregano
  • 1 tsp epazote
  • 1 chipotle en adobo pepper (minced +1 tsp sauce *see notes)
  • 1 Tbsp garlic powder
  • 1 bunch cilantro (stems included. (chopped finely))
  • 1 tsp black pepper
  • Salt to taste
  • In a large pot over medium-high heat add 2 Tbsp olive oil, onion, carrot, and 1 tsp salt. Saute until onion has browned and carrot is soft.
  • Add garlic, Mexican oregano, and cilantro to the pot and saute until fragrant (about 1-2 minutes).
  • Add chicken breast, bouillon, diced tomatoes, Rotel, and all 12 cups of chicken stock to the pot, stir well, and bring to a boil.
  • Once boiling, reduce heat to a simmer and add all remaining ingredients- except sour cream. Simmer for 30-40 minutes, or until chicken breast is cooked through. This will vary depending upon the size of your chicken breast.
  • When Chicken is cooked through remove it from the pot and shred. Place shredded chicken back into the pot, add the sour cream, and stir well.
  • Bring the soup back to a boil and allow to boil for 10 minutes before serving. Taste for salt.
  • Serve topped with plenty of garnishes and *preferably* Selena’s angelic vocals filling your house because #AnythingForSelenas, but if you don’t want that- that’s cool too…I guess.

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut


If you can’t find or don’t have chipotle en adobo you can substitute one diced jalapeno (seeds and membranes removed for mild, or included for spicy) and 1/2 tsp chipotle powder or you can omit the chipotle powder completely. Just use what you have. No need to sweat it!

Sometimes if I’m feeling extra Squilliam Fancyson I’ll take a few tostadas, top them with lots of shredded cheese and stick them under the broiler for a few minutes until the cheese is melted, bubbling, and gooey. Then I toss those directly on top of the bowls of tortilla soup cheese side up, and top them with whatever you’re feeling. It looks fancy, and takes 5 minutes. Give it a go!

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