Looking for the ultimate comfort meal? John Kanell’s Chicken Tortilla Soup from Preppy Kitchen is a thick, flavor-packed dish inspired by traditional Mexican Sopa Azteca. By simmering the chicken directly in the broth, you get a rich, concentrated flavor that makes this soup a hearty, complete meal.
Here is a quick, easy-to-follow guide to making this deeply comforting recipe at home.
Quick Step-by-Step Recipe
- 1. Make Crispy Tortilla Strips: Cut 4 yellow corn tortillas into 1/4-inch strips. Fry them in 1/4 cup of hot olive oil for 60 seconds until crispy. Drain on a paper towel and sprinkle with 1/8 teaspoon of salt.
- 2. Sauté the Aromatics: In the same pot over medium heat, soften 1 diced onion, 3 pressed garlic cloves, and 1 to 2 diced jalapeños for about 4 minutes.
- 3. Build the Broth: Stir in 4 cups of chicken broth, a 50-ounce can of black beans (rinsed), a 28-ounce can of crushed tomatoes, and 1.5 cups of frozen corn. Season with 1 teaspoon of ground cumin, 1.5 teaspoons of chili powder, and 1/2 teaspoon each of salt and black pepper.
- 4. Simmer the Chicken: Submerge 1 to 2 pounds of chicken breasts directly into the liquid. Bring to a boil, then immediately reduce to a medium-low simmer.
- 5. Shred and Finish: Once cooked through, remove the chicken, shred it into bite-sized pieces with two forks, and return it to the pot. Finally, squeeze in the juice of at least 1 fresh lime to balance the rich tomato base.
The Best Toppings for Tortilla Soup
A great tortilla soup relies on a mix of textures. Serve your hot soup topped with your homemade tortilla strips and generously pile on these fresh garnishes:
- Sliced fresh avocado
- A dollop of sour cream
- Shredded cheese
- Diced red onion and chopped scallions
- Fresh cilantro leaves
- California olives
- Thinly sliced raw cabbage (for extra crunch)