Authentic Chicken Tortilla Soup recipe! This easy to make tortilla soup is made with a handful of ingredients that you already have in your kitchen! I based this recipe on my favorite NYC Mexican restaurant – now I can make it healthy at home!
I love chicken tortilla soup – love, love love.
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.
I was very upset. That night I told myself I would match their tortilla soup with my own. I would set up a table outside their restaurant serving small cups of my own soup and compare it to theirs.
The neighborhood would love mine. They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”. Well one of those things came true, I came up with a tortilla soup recipe that is better than theirs. *High Fives*
Easy Tortilla Soup
This soup is made in less than 30 minutes. Now that I’m a Mother, I have a pretty easy rule to follow – if it’s not easy I’m probably not going to make it. So it’s important that this authentic tortilla soup is easy and fast.
You want to use quality crushed tomatoes in this recipe. Since the base is tomatoes, it’s important you get it right. I recommend using San Marzano crushed tomatoes.
Creamy Tortilla Soup
They are usually on the pricier side for crushed tomatoes, but they’re well worth it. I could just eat these tomatoes out of the can. Quality tomatoes lead to a creamy tortilla soup, so I usually fork over the extra $1 for the tomatoes.
Along with the crushed tomatoes, you’ll be adding chicken broth and some water. Once these are stirred together you’re going to have a rich and creamy tomato soup base.
Tortilla Soup Recipe
If you want this soup to be the best we need to make it authentic, that means using quality Mexican ingredients.
I used to not be familiar with hominy but since I found it was the secret ingredient in tortilla soup I’m obsessed. Hominy is made from whole corn kernels and is often used in grits and making masa flour (ground). But for this soup we’re using them whole!
Chopped green chilies are a key ingredient to adding a little bit of spice to this soup. If you can only find the whole ones in your supermarket, that’s totally ok. Just chop them up before throwing them in the soup. Also, I never drain these. The juice is great in the soup too!
And what you’re left with is some of the best tasting Chicken Tortilla Soup! Grab a bowl and be ready to come back for seconds!
Can I freeze Tortilla Soup?
Um can we talk about leftovers first? I’m kinda a leftover snob my husband tells me, but I will gladly gobble down a bowl of this tortilla soup for a few days after.
Also, Chicken Tortilla Soup freezes great! This makes a nice size batch, so if you’re only cooking for 2-3 you can get 2 meals out of this. If you don’t want it for leftovers the following day, put in freezer bags and freeze it for dinner a few months from now!
Enjoy this Chicken Tortilla Soup!
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Need some side dish ideas? Serve with tortilla chips and homemade salsa!
Easy Chicken Tortilla SoupPrint
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 28 oz can of crushed tomatoes
- 10 oz chicken broth
- 1 cup water
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 pound cooked boneless chicken breast - cut into bite size pieces
- 1 15 oz can of white hominy
- 1 15 oz can of black beans rinsed/drained
- 1 cup yellow corn kernels cooked
- 1 4 oz can of chopped green chilies
- 3 cubes frozen cilantro or 1/2 cup chopped fresh
- Sliced Avocado
- Shredded Cheddar Cheese
- Crushed Tortilla Chips
- Heat vegetable oil over medium heat.
- Saute in minced garlic until slightly brown.
- Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
- Bring to a boil, then simmer for 10 minutes.
- Stir in chicken, hominy, black beans, corn, chopped green chilies and cilantro. Stir well.
- Simmer for 15 minutes.
- Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on