Rich and deeply flavorful, tortilla soup is thick and stew-like, very filling for cold days.
Stacy Allen
One bite of this tortilla soup, and you’ll think it has been simmering all day.
But the secret is, it’s ready in just about one hour.
Credit:Stacy Allen
One thing you’re able to’t skip: thehomemade cornbread.
Select any garnishes you wish, including options like Jack cheese, tortilla strips, and hot sauce.
If you like a creamy tortilla soup, tryMartina McBride’s recipe.
Credit:Stacy Allen
But not this one.
Is Tortilla Soup Really Mexican?
Tortilla soup is anauthentically Mexican dishwith roots in the area around Mexico City.
Credit:Stacy Allen
This one is adapted slightly to convenience ingredients.
How Do You Thicken Up Tortilla Soup?
Masa is a commonthickening agent for chili.
Credit:Stacy Allen
It’s also used intamales.
Adding masa in increments will thicken up your tortilla soup.
Loading up on the toppings can help bulk up the soup as well.
Credit:Stacy Allen
What Does Tortilla Soup Taste Like?
This tortilla soup has a saucy tomato basepleasantly hearty and stew-like.
Cooking the chicken first in a covered pot keeps it juicy and texture-rich.
Credit:Stacy Allen
The red onions, bell pepper, garlic, add texture, color, and aromatics.
How To Store Tortilla Soup
Keep leftover soup in an airtight container up to 5 days.
Reheat in the microwave in 30-second increments until warmed through, and garnish with your favorite toppings.
Can You Freeze Tortilla Soup?
Yes, tortilla soup is a great make-ahead dinner for a meal later on.
Once cooked, let the tortilla soup cool slightly, before putting it in the freezer.
Store up to 3 months.
Then garnish, and serve.
Ingredients
2Tbsp.
olive oil, divided
2(8-oz.)
boneless, skinless chicken breasts
1 1/2tsp.
kosher salt, divided
1tsp.
black pepper, divided
1/2tsp.
chili powder, divided
1medium-size (9 oz.)
red onion, chopped (about 1 1/2 cups)
1medium-size (9 oz.)
green bell pepper, chopped (about 1 cup)
1medium (1 oz.)
jalapeno chile, unseeded and finely chopped (about 3 Tbsp.)
5garlic cloves, finely chopped (about 2 Tbsp.)
tomato paste
1 1/2tsp.
smoked paprika
3cups chicken stock
2(14 1/2-oz.)
cans diced fire-roasted tomatoes
1(15-oz.)
can black beans, drained and rinsed
1(15-oz.)
can kidney beans, drained and rinsed
1/2cup frozen corn
3Tbsp.
chopped fresh cilantro, plus more for garnish
2Tbsp.
Add chicken to pot; cover, and cook until golden brown on underside, 5 to 7 minutes.
Transfer chicken to a plate.
Do not wipe pot clean.
Cook onion and seasoning ingredients:
Add remaining 1 tablespoon oil to pot over medium-high.
Add stock, tomatoes, black beans, kidney beans, and corn; stir until well combined.
Shred chicken:
Meanwhile, shred chicken into bite-size pieces.
Make slurry:
Whisk together warm water and masa harina in a small bowl.
Remove soup from heat; stir in cilantro and lime juice.
