This Chicken and Tomato Tortilla Soup is an easy meal to warm you up on a cold day. Ready in 30 minutes and you probably have the ingredients in your kitchen already.
This Tortilla Soup recipe serves 4 as a side soup, but you can easily double it up to make it a complete meal for 4.
It is simple to adapt for special diets:
- vegetarian: vegetable broth and black beans for the chicken broth and chicken
- corn allergies or don’t have corn tortillas on hand: flour tortillas are just as good
- gluten free: just make sure your stock and tortillas are gluten free and the recipe should be good as is.
- 1 1/2 tablespoon olive or vegetable oil
- 3/4 cups yellow onion (diced)
- 1-2 clove garlic (minced – about 1 tablespoon)
- 1/2 pound boneless skinless chicken breast (cut in 1/2 inch cubes)
- 1 can 14.5 ounce diced tomatoes
- 1 can 14 ounce chicken stock
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4-6 Small corn tortillas (or 2 soft taco size flour tortillas)
- oil for frying
- fresh cilantro (for garnish)
- Monterey Jack cheese (shredded (for garnish))
- Heat olive oil in large pot or cast iron skillet. Add onion and sauté until translucent. Add garlic and sauté slightly without browning.
- Add chicken, tomatoes, stock, cumin and oregano. Bring to a boil and then reduced to simmer. Continue cooking until chicken is done.
- While soup is cooking, cut tortillas into ½-inch strips. Heat ½ inch oil in a skillet until a test tortilla strip sizzles when dropped into oil. Fry tortilla strips one layer at a time. Watch carefully so not to burn. Remove with tongs and drain on paper towels. Repeat until all are fried.
- To serve: place fried tortillas in bottom of serving bowls. Pour in soup and garnish with grated cheese and a few sprigs of cilantro.
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Until next time, happy eating.