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Cheesy Chicken Tortilla Soup

This is Ali's all-time favorite soup, and it's delicious! This was the first dish she cooked for date night. Tortilla soup is fortified with spices and herbs. It is also thickened with tortillas, which is a great technique to know. Techniques for soup thickening vary from roux, to rice, to this technique of using tortillas. Still other soups are thickened with bread or potato, but the tortillas give it a full mouthfeel. It's a great cooking lesson that yields a delicious dish.
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 3420.6 kcal

Equipment

  • 1 Large Dutch Oven
  • 1 Blender For blending tortillas into soup
  • 1 Cutting Board and Chef's Knife
  • 1 Ladle For serving and transferring soup to blender
  • 1 Small Frying Pan For deep-frying tortilla strips for garnish

Ingredients
  

Main

  • 1 cup 160 g diced yellow or white onion
  • 1 cup 120 g diced carrot
  • 1 cup 100 g diced celery
  • 2 tablespoons 30 ml olive oil, plus more if needed
  • 2 cloves garlic minced
  • 1 tablespoon 8 g ancho chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 4 cups 960 ml chicken stock, homemade or store-bought
  • 1 teaspoon kosher salt or to taste
  • 2 corn tortillas plus 3 more, thinly sliced and deep-fried for garnish
  • 1 cup 140 g shredded roasted chicken breast
  • 2 to 3 tablespoons 30 to 45 ml fresh lime juice
  • 1/2 cup 20 g chopped cilantro
  • 1 avocado pitted, peeled and diced, for garnish
  • 1 cup 120 g shredded Mexican cheese blend or cheddar cheese, for garnish
  • 1 lime cut into wedges, for garnish

Instructions
 

  • In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
  • Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
  • Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
  • Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
  • Add the roasted chicken to the soup and let simmer for 5 more minutes.
  • Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.

Notes

1. The technique of thickening the soup with blended, toasted tortillas is a cornerstone of authentic tortilla soup. It not only adds a rich, satisfying mouthfeel but also contributes a subtle, nutty corn flavor that ties the dish together. Ensure the tortillas are well-toasted before blending for maximum flavor.2. When toasting the dry spices, be mindful not to burn them; this can lead to a bitter flavor. Stir constantly for the specified time, adding a touch more oil if necessary.3. Exercise extreme caution when blending hot liquids. Only fill the blender halfway, start on the lowest speed, and vent the lid to allow steam to escape.4. Prep all your garnishes (avocado, cheese, cilantro, lime wedges, fried tortilla strips) before serving for efficient plating and to maintain soup temperature.