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A steaming bowl of chicken tortilla soup garnished with fresh avocado and cilantro.

Best way to grow a rich Chicken Tortilla Soup

This recipe guides you through making a rich and flavorful chicken tortilla soup from scratch, allowing you to cultivate robust flavors. It's a comforting dish perfect for any day of the week.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large chicken breasts boneless, skinless
  • 6 cups chicken broth
  • 1 28-ounce can canned crushed tomatoes
  • 1 medium onion chopped
  • 3 cloves garlic cloves minced
  • 1 jalapeño seeded and minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 2 tablespoons vegetable oil
  • to taste salt
  • to taste black pepper

Equipment

  • large pot
  • Dutch oven
  • cutting board
  • knife
  • spatula
  • forks

Method
 

Preparation
  1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and jalapeño, cooking for another minute until fragrant.
Cooking
  1. Add chili powder, cumin, and oregano to the pot, stirring for 30 seconds until fragrant.
  2. Pour in chicken broth and crushed tomatoes, then add the chicken breasts to the pot and bring the mixture to a simmer.
  3. Reduce heat, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
  4. Remove chicken breasts from the pot and shred them using two forks; return the shredded chicken to the soup.
  5. Season the soup with salt and black pepper to taste, and serve hot.

Notes

For extra richness, consider adding a pinch of smoked paprika along with the other spices.