Tortilla Soup

Tortilla soup is one of those dishes that seems to have as many variations as there are people who make it. Flavored with Mexican-inspired spices and fresh lime, our tortilla soup recipe is a hearty combination of chicken, corn, tomatoes, scallions and Monterey Jack cheese. Served with a salad, it makes an easy and flavorful one-dish meal.

Tortilla Soup

Easy Chicken Tortilla Soup

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Flavored with classic Mexican-inspired spices and fresh lime, this tortilla soup recipe is a satisfying combination of chicken, corn, tomatoes and Monterey Jack cheese.
Yield: 4 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
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Ingredients

  • 3/4 lb boneless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 3-1/2 cups low-sodium chicken broth
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1 cup crushed tortilla chips
  • 1/4 cup cream or half-and-half
  • 1 cup shredded Monterey Jack cheese
  • 1 cup frozen corn
  • 4 scallions, chopped
  • 1 medium tomato, seeded and diced
  • Juice and zest of 1 lime
  • Tabasco sauce, optional
  • 2 tablespoons fresh cilantro, chopped

Instructions

  • Heat the olive oil in a small stockpot over medium heat. Add the onion and sauté until softened, 2 to 3 minutes.
  • Add the jalapeños and continue cooking until they are crisp-tender, 2 minutes longer. Add the garlic, cumin, coriander and oregano and continue cooking until the spices are fragrant, 2 to 3 minutes. Season with salt and freshly ground black pepper.
  • Stir in the chicken broth, then add the chicken. Bring the mixture to a slow simmer (reduce the heat if necessary), cover and cook until the chicken is tender and no longer pink in the middle, 12 to 15 minutes.
  • Transfer the chicken to a cutting board, allow it to cool for a few minutes, then use 2 forks to shred it into small pieces. Set aside until needed.
  • Stir the diced tomatoes and crushed tortilla chips into the broth mixture and continue cooking just long enough for the chips to start thickening the broth, 2 to 3 minutes.
  • Using a hand-held or conventional blender, purée the soup until smooth, then add the cream and shredded cheese and stir until the cheese has melted.
  • Return the chicken to the pan, add the corn and cook, stirring frequently, for about 2 minutes. Add the fresh tomato and scallions, reserving about 1 tablespoon of each for garnishing the bowls.
  • Stir in the lime juice and zest, taste, adjust the seasonings and add some Tabasco if desired.
  • To serve, ladle the soup into 4 bowls and top each with some diced fresh tomato, scallions and cilantro.
Author: Lynne Webb
Course: Soups
Cuisine: Mexican
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