There are a lot of chicken tortilla soup recipes here, and I have hesitated to post mine because of it, but this is honestly THE BEST soup I have ever had (and I've tried quite a few!). It is a bit spicy, but it is so satisfying, and feeds a hungry crowd! This recipe, like most soup recipes is pretty loose on the measurements, seasonings are very much "to taste." If you like more corn, add more corn, want more carrots, go ahead! You get the idea.
- 5 bone in chicken breasts
- 4730.0 ml water
- 8 stalk celery, sliced in 1/4-inch pieces
- 8 carrots, peeled and sliced in 1/4-inch pieces
- 2-3 medium onions, chopped
- 14.78 ml minced garlic
- 29.57 ml salt (or to taste)
- 7.39 ml white pepper (can use more)
- 7.39 ml black pepper (can use more)
- 3.69 ml cayenne pepper (can use more)
- 4.92 ml cumin (can use more)
- 118.29 ml chopped fresh cilantro
- 226.79 g candiced tomatoes and green chilies, original (Rotel)
- 2 (453.59 g) candiced tomatoes and green chilies, mild (Rotel)
- 473.19 ml heavy whipping cream (can use more)
- 3 (1275.72 g) can corn, drained
- 30 corn tortillas
- monterey jack and cheddar cheese blend, fancy shred (for topping)
- peanut oil or canola oil or vegetable oil, for frying tortilla strips
- 44.37-59.16 ml chicken base (Better than Bullion, can use more)
- In a large stockpot, over med hi heat, boil chicken, carrots, celery, onion, garlic, salt, and peppers in water for 1 to 2 hours, or until chicken is very tender, and easy to de-bone.
- Remove chicken and let cool. Reduce heat to simmer.
- Add Rotel, cilantro, corn, and cumin to the pot, stir well.
- Remove chicken from the bone, and chunk. Add to the pot. Simmer 30 minutes.
- Add cream. Stir in bullion paste to taste.
- Cut tortillas in thin strips, and fry in heated oil (med hi heat) until golden brown, drain on paper towels.
- Place tortilla strips in bottom of bowl, ladle soup over top. Sprinkle with cheese.