best chicken tortilla soup

Name: Best Ever Chicken Tortilla Soup
Yield: 4
Cuisine: Mexican
Ingredients: 3 1/2 cup(s) chicken broth; 2 - chicken breasts, whole; 1/2 cup(s) chopped onion; 1/2 tablespoon(s) ground cumin; 1 clove(s) garlic, minced; 1 tablespoon(s) cooking oil; 1 can(s) diced tomatoes (16 oz); 1 can(s) tomato sauce (8 oz); 1 can(s) diced green chili peppers (4 oz); 1/4 cup(s) chopped fresh cilantro or parsley; 1 tablespoon(s) fresh oregano, or 1 tsp. dried oregano; 1 can(s) pinto beans (16 oz); 1 cup(s) frozen corn; salt and pepper, to taste

(8 RATINGS)

2.31K Pinches 10 Photos

Carla Niemeyer- Smith

salinas, CA

Updated on Dec 9, 2019

This is a family favorite. It can be served in a Crock Pot too. Yummy on cold nights.

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Best Chicken Tortilla Soup with garnish.

Blue Ribbon Recipe

This easy chicken tortilla soup is a great weeknight dinner recipe and perfect for a cold day. It's one of those recipes where you throw everything into a pot and it cooks quickly. Cilantro and onion add the perfect amount of freshness to the soup. Sweet, crispy corn gives the soup just the right amount of sweetness. The shredded chicken soaks up all the soup's flavors. We added a little bit of cheese, sour cream, and crumbled tortilla chips. Yum!

— The Test Kitchen

prep time

cook time

method Stove Top

yield 4 to 6

Ingredients

3 1/2 cups chicken broth
2 - chicken breasts, whole
1/2 cup chopped onion
1/2 tablespoon ground cumin
1 clove garlic, minced
1 tablespoon cooking oil
1 can diced tomatoes (16 oz)
1 can tomato sauce (8 oz)
1 can diced green chili peppers (4 oz)
1/4 cup chopped fresh cilantro or parsley
1 tablespoon fresh oregano, or 1 tsp. dried oregano
1 can pinto beans (16 oz)
1 cup frozen corn
salt and pepper, to taste

How To Make best chicken tortilla soup

Test Kitchen Tips

Use your pressure cooker to cook the chicken breasts. Just add one cup of water to the Instant Pot. Set the pressure to high. If the chicken breasts are frozen, cook for 20 minutes. If thawed, cook for 15 minutes. Then let natural release the steam for 5 minutes. Big time saver and the chicken shreds beautifully.

Step 1

Cook chicken breasts. Remove bones and shred/finely chop.

Step 2

Place chicken broth and chicken in medium to a large soup pot along with the chopped onions, cilantro, and minced garlic.
Step 3

Add diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans.
Step 4

Add cumin, oregano, salt (about 1 tsp), and pepper (about 1/2 tsp).
Step 5

Bring to a boil and reduce heat. Simmer uncovered for 20 minutes.
Step 6

Add 1 cup of corn.
Step 7

Heat until corn is heated. This can all be done in the Crock Pot as well.
Step 8

Serve with optional garnishes of shredded cheese, sour cream, guacamole, and tortilla chips.
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