This week I made Chicken Tortilla Soup! It’s hearty, comforting, a little spicy, and one of my favorite things to make. I’ve tried and tested every variation of spice in this soup to bring you a recipe for a huge pot of flavor and warmth.
First, sauté a yellow onion in a little olive oil until it is translucent/ slightly caramelized. I usually throw in a can of green chiles here as well, but I was fresh out.
Next, get your spices ready! This is taco seasoning made with these measurements (http://allrecipes.com/recipe/taco-seasoning-i/). If you have a pre-made packet from the store, that works too!
Sprinkle the spices in with the onions, and let them toast a little before adding the canned items.
Drain and rinse your canned goods. I used a blend of great northern beans, black beans, and corn. Those go in, followed by chicken broth.
Chicken is the last ingredient you will add before you leave the soup to simmer. You can use any chicken you please. I’ve tried it with canned chicken and think that it works well in this soup. My personal favorite, however, is shredded chicken with fajita seasoning (pictured here). You can cook up some chicken tenderloin and add a packet of pre-made fajita seasoning, or use up those leftovers from a Mexican restaurant or previous meal (or leave it out altogether and use vegetable broth instead of chicken broth for a vegetarian soup).
SIMMAH DOWN! Let the soup simmer for about 40 minutes. I check it about halfway through and give it a stir. The reason I let it simmer so long is so that the flavors will have time to develop and meld, but you can shorten the time according to your taste.
***TOP SECRET*** The information you are about to view is strictly confidential. I’m about to share with you my secret ingredient. It’s mmmagical! It’s mmmysterious! It’s mmmasa harina! Masa harina is a corn flour that can be used to make tortillas, tamales, gorditas, etc. I’ve actually made gorditas using the recipe on the back of the package, and they are delicious. Masa harina is used here to add a sweet, nutty depth to the broth and to thicken the soup.
Take a little broth from the pot and temper the masa harina, stirring to make sure that the are no lumps in the mixture before adding it back into the pot. Add a little lime juice for brightness and acidity and let the soup simmer for about 10 more minutes.
I served my soup with blue corn tortilla chips, Mexican cheese, and sliced avocado. You could serve it with cilantro, sour cream, pico de gallo, tortilla strips, etc. The world’s your oyster!
Chicken Tortilla Soup
- 3 tablespoons olive oil
- 1 medium onion, diced
- 4 ounces diced green chiles
- 1 ounce taco seasoning, packet
- 4 (14 ounce) cans chicken broth
- 1 (15 ounce) can black beans
- 3 (15 ounce) cans navy beans
- 1 (15 ounce) can corn
- 3 cups chicken, cooked
- ½ cup masa harina
- ½ tbsp lime juice
- Heat the olive oil in a large pot, add the onions and green chiles, and cook until the onions are translucent.
- Next, add the taco seasoning packet, all the canned items, and the chicken.
- Bring to a boil, then allow to simmer until heated through (I let mine simmer for 40 minutes).
- Lastly, add the masa harina and lime juice and heat for 10 more minutes.
Notes: Serves 8-10
Let me know if you make this soup and what you thought about it! I’d love to hear from you!
My cooking playlist for this recipe was: http://open.spotify.com/user/spotify/playlist/3uLbbdNhIs5eU5IN5Fyda4