John Kanell's Chicken Tortilla Soup is a hearty, deeply flavored, and comforting Mexican-inspired dish. By simmering chicken directly in a rich tomato broth, the flavors concentrate beautifully. Here is the quick guide to making this thick and glossy soup.
Quick Recipe Steps
1. Fry the Tortilla Strips: Cut 4 yellow corn tortillas into 1/4-inch strips. Fry in 1/4 cup hot olive oil for 60 seconds until crispy. Drain and toss with 1/8 tsp salt. (Pro tip: Double this step because they are incredibly snackable!)
2. Sauté the Aromatics: In the same pot over medium heat, cook 1 diced onion, 3 pressed fresh garlic cloves, and 1-2 diced jalapeños for about 4 minutes until soft.
3. Build the Broth: Stir in 4 cups of chicken broth, a 50-oz can of black beans (drained and rinsed), a 28-oz can of crushed tomatoes, and 1.5 cups of frozen corn. Season with 1 tsp cumin, 1.5 tsp chili powder, and 1/2 tsp each of salt and pepper.
4. Simmer the Chicken: Submerge 1 to 2 lbs of chicken breasts directly into the liquid. Bring to a boil, then immediately reduce to a medium-low simmer.
5. Shred the Chicken: Once the chicken is cooked through, remove it, shred it into bite-sized pieces with two forks, and stir it back into the pot.
6. Add the Acidity: Squeeze the juice of at least 1 fresh lime into the soup to balance the rich broth. Taste and adjust with extra salt or lime juice if needed.
How to Serve
Transform your soup into a hearty feast by piling on the textures and flavors! Serve hot and top generously with:
- Your homemade crispy tortilla strips
- Sliced avocado and a dollop of sour cream
- Shredded cheese
- Diced red onion and chopped scallions
- Fresh cilantro and California olives
- Thinly sliced raw cabbage (for extra traditional crunch)