Chicken Tortilla Soup

by Sally on January 21, 2013 · 4 comments

in Chicken & Turkey, Gluten-free, Soups, Stews and Chiles, The Daniel Plan

Chicken Tortilla Soup

Here’s one of my favorite ways for using leftover chicken: Chicken Tortilla Soup. This south-of-the-border style soup turns leftover shredded chicken into a healthy and flavor-filled new dish. I’ll roast a whole chicken for dinner one night, then use leftovers for this soup. It’s a delicious as well as time-saving strategy.

Great Use For Leftover Chicken

I roast a whole chicken every weekend so we always have leftovers for soups and salads.  If you don’t have leftover chicken, you can roast a couple of chicken breasts (a day or two ahead even) or purchase a market roasted chicken. Discard the skin and shred the meat for the soup. You could even use diced, cooked boneless skinless chicken breast, but I prefer the shredded chicken for this soup. Do what works best for you.

One more idea, if you don’t have leftover chicken, use the method in my quick chicken rice recipe with a pressure cooker to cook a chicken breast. It takes just a few minutes to cook a chicken breast and you have wonderful broth as well. Just skip the rice and dill.

Classic Mexican Flavors

My chicken tortilla soup is based on classic Mexican flavors. I use ground cumin and coriander, jalapeño pepper and ground chipotle for mild heat, fresh oregano, creamy avocado, zing from lime juice and crunch from crisp, home-baked corn tortilla strips as garnish. I also add pinto beans for more substance and heathy fiber.

Start by cooking the vegetables in a little olive oil until soft, then add the garlic and spices. Next, I add tomatoes, beans, broth and the shredded chicken. Just heat to hot and your soup is almost ready. So what’s left to do? The garnishes!

Garnishes – The Best Part

The best part of chicken tortilla soup is the garnishes. Placing small bowls of goodies on the table allows everyone to customize their soup. I use lime wedges, chopped cilantro, sliced avocado and grated cheese. You could add fresh chopped tomato as well if you like. And to top it all off, crisp, homemade corn tortillas strips.

Homemade Tortilla Strips

How To Make Homemade Tortilla Strips

Making homemade tortillas strips for your soup takes just 9 minutes in a 350 oven. I discovered sprouted corn tortillas made by Food For Life. These fantastic tortillas are made from freshly sprouted 100% organic whole kernel corn, not corn meal or corn flour. Not familiar with sprouted grains? Here is why they are good for you.

The process of sprouting a grain increases its digestibility and absorption of minerals. Sprouting also releases more antioxidants that are naturally stored in the grains. These tortillas have a more rustic texture compared to standard corn tortillas. I found them at Whole Foods in the refrigerated deli section. Alternatively you can use regular coarse textured corn tortillas.

Cut the tortillas in half, then cut the halves crosswise into thin strips. Toss with a little olive oil and a sprinkle of salt and bake at 350 degrees for 8-9 minutes (convection). They come out golden and crisp and are hard to stop eating.

Chicken tortilla soup is a meal in a bowl. You don’t really need anything else to complete dinner. And leftovers, if there are any, hold well for a few days in the refrigerator.

Chicken Tortilla Soup

Chicken Tortilla Soup

Leftover roast chicken makes this soup with classic Mexican flavors fast to put together. It’s a meal in a bowl. Have fun customizing your soup with the garnishes. You might get 5-6 servings out of this recipe, but one bowl never seems to be enough. Use leftovers from a whole chicken or two chicken breasts. In a pinch, a market roasted chicken will work as well. Don’t let the list of ingredients slow you down. A lot of it is spices, garnishes and options.

Yield: 2 quarts (2 liters) of soup.

Serves: 4 generously

Ingredients 

  • 4 sprouted corn tortillas (or regular corn tortillas)
  • 2 1/2 tablespoons olive oil, divided use
  • 1 medium onion, diced fine
  • 1 medium carrot, diced fine
  • 1 large celery rib, diced fine
  • 1 jalapeño pepper, seeded and diced fine (optional)
  • 3 garlic cloves, diced very fine
  • 1 teaspoon sea or kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander (optional but good)
  • 1/4 teaspoon ground chipotle powder (optional but good)
  • 1 tablespoon fresh chopped oregano leaves (or 1 teaspoon dried)
  • 1 can petite diced tomatoes, (roasted if you find them)
  • 1 can pinto beans, rinsed in a sieve with cold water
  • 5 cups (1/2 liters) chicken broth (preferably homemade)
  • 9 ounces or about 2 3/4 cups (255 grams) cooked, shredded chicken

Garnishes

  • Homemade corn tortillas strips (make them ahead, directions below)
  • A few tablespoons fresh chopped cilantro
  • 1-2 limes for lime wedges
  • 1-2 avocados, sliced or cut into chunks
  • 4 ounces (113 grams) grated Jack or Mexican cheese

Directions

  1. Pre-heat oven to 350 degrees. Line a rimmed baking sheet with foil. Cut tortillas in half, then crosswise into thin strips. Toss with 1/2 tablespoon of olive oil and sprinkle with a little salt. Bake strips about 9 minutes until crisp and golden. I use a convection oven. A regular oven may take a minute or two longer. Watch so they don’t burn.
  2. In a 5 quart pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, carrot, celery and jalapeño and cook until the vegetables are soft. If they start to brown, turn your heat down. Add the garlic, salt, pepper, cumin, coriander, chipotle and oregano and cook 1-2 minutes to release the spices flavors.
  3. Add the tomatoes, beans and broth and chicken. Heat soup until hot. Serve with garnishes on the side.

Other Links

Read more about sprouted grains on the Food For Life site.

More about sprouted grains and why they are good for you, by Terry Retter

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This post contains links to Affiliate Programs, where I may receive a small commission for any purchases.

{ 4 comments… read them below or add one }

1 Mary@SiftingFocus January 27, 2013 at 8:14 am

Sally, what a wholesome and satisfying soup. My husband loves chicken tortilla soup and shamefully I admit I have never made it for him. One night this week I’m going to surprise him and make your recipe. By the way, I love tortilla soup too!

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2 Steph February 5, 2013 at 12:06 pm

Hello! I made this today for dinner and I really liked how easily this healthy dish all came together — the flavors are great too!

Oh and fyi, you mentioned chipotle and jalapeno in the directions but not in the ingredient list, so I just used 1 tsp chipotle powder and 1 minced jalapeno. Thanks for the recipe :)

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3 Linda March 22, 2013 at 9:23 am

Made this last night and used the same pressure cooker method that you use for the Chicken Rice soup and it turned out great. I had requests to make it again!

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4 Sally March 22, 2013 at 9:26 am

What a great idea Linda! Will have to note that in the recipe! Thanks for reporting back!

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