Tortilla Soup
Hearty chicken tortilla soup with chipotle. Tips on spice control, substitutions, make-ahead storage, and how to keep chips crisp.
Submitted by: Bette from Chicago, IL
Yield: Approximately 6
- Sauté aromatics, add broths, tomatoes, seasonings and simmer with chicken about 1 hour for deep flavor.
- Control heat by adjusting or removing chipotle peppers, or use canned green chilies for milder taste.
- Serve with fresh toppings like avocado, shredded cheddar and tortilla chips added at the last minute to stay crisp.
Spices
Featured in this Recipe
Preparation Instructions:
Sauté onion, green chilies, and garlic in oil until soft.
Add tomatoes, beef broth, chicken broth, water, tomato juice, and seasonings. Bring soup to a boil; lower heat and add chicken. Simmer covered 1 hour.
To serve, place corn tortilla chips in bottom of soup bowl along with 4-5 pieces chicken, 4 small slices avocado, and grated sharp Cheddar cheese. Add soup, and then add a bit more cheese on top. Serve hot.
thespicehouse.com
More About This Recipe
You can use canned green chilies. To use the Chipotle chiles, wash them and then cut the stems off. Float them in the soup while cooking, and remove them before serving. If you want very spicy soup, you can cut the Chipotles up and add them to the soup at the end.
Frequently Asked Questions
Can I use rotisserie or leftover chicken?
Yes. Shred cooked chicken and add it near the end of cooking just to warm through, or stir it into finished soup. This prevents overcooking and keeps the meat tender.
How can I make this soup vegetarian?
Use vegetable broth instead of beef and chicken broths. Replace chicken with black beans, pinto beans or sautéed mushrooms. Swap Worcestershire for soy sauce or a vegan Worcestershire alternative and add smoked paprika for a smoky note.
How do I reduce the spiciness?
Remove seeds and membranes from fresh or canned chilies. Use fewer chipotle peppers or float whole chipotles in the simmering soup and remove them before serving. You can also use mild canned green chilies for little heat.
Can I make this soup ahead and how do I store it?
Yes. Cool quickly, refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add chips and delicate toppings just before serving.
How do I keep tortilla chips from getting soggy?
Add chips at the table, not during cooking. For a longer crunch, bake or fry thin tortilla strips just before serving and use those as a topping or serve chips on the side.
How can I thicken the soup if it is too thin?
Simmer uncovered to reduce liquid. Or blend a cup of soup and stir it back in. For faster thickening, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water, stir into simmering soup and cook until it thickens.
How should I use canned chipotle peppers?
Remove stems and rinse if needed to lessen heat. For mild smoky flavor, float whole peppers while simmering and remove before serving. For more heat, finely chop one pepper and add at the end of cooking.
What are the best garnishes and serving tips?
Top bowls with sliced avocado, shredded sharp cheddar, fresh cilantro, lime wedges, and crushed tortilla chips. Add sour cream or green onions if you like. Squeeze lime just before eating to brighten the flavors.
Can I use rotisserie or leftover chicken?
Yes. Shred cooked chicken and add it near the end of cooking just to warm through, or stir it into finished soup. This prevents overcooking and keeps the meat tender.
How can I make this soup vegetarian?
Use vegetable broth instead of beef and chicken broths. Replace chicken with black beans, pinto beans or sautéed mushrooms. Swap Worcestershire for soy sauce or a vegan Worcestershire alternative and add smoked paprika for a smoky note.
How do I reduce the spiciness?
Remove seeds and membranes from fresh or canned chilies. Use fewer chipotle peppers or float whole chipotles in the simmering soup and remove them before serving. You can also use mild canned green chilies for little heat.
Can I make this soup ahead and how do I store it?
Yes. Cool quickly, refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add chips and delicate toppings just before serving.
How do I keep tortilla chips from getting soggy?
Add chips at the table, not during cooking. For a longer crunch, bake or fry thin tortilla strips just before serving and use those as a topping or serve chips on the side.
How can I thicken the soup if it is too thin?
Simmer uncovered to reduce liquid. Or blend a cup of soup and stir it back in. For faster thickening, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water, stir into simmering soup and cook until it thickens.
How should I use canned chipotle peppers?
Remove stems and rinse if needed to lessen heat. For mild smoky flavor, float whole peppers while simmering and remove before serving. For more heat, finely chop one pepper and add at the end of cooking.
What are the best garnishes and serving tips?
Top bowls with sliced avocado, shredded sharp cheddar, fresh cilantro, lime wedges, and crushed tortilla chips. Add sour cream or green onions if you like. Squeeze lime just before eating to brighten the flavors.
I’ve cooked this soup in our Redmond m90 (multicooker) – it tasted so nice! But I decided to make it a little less spicy. Great!
Really good! I had to improvise with ingredients I had on hand; I used canned chicken and also added Vulcan’s fire salt (from The Spice House) and added a 15 oz can of beans to make it more filling. I’ll definitely make it again, especially on a cold winter night. The smell was wonderful.