The Best Chicken Tortilla Soup

This is the perfect tortilla soup! I cubed the chicken into bite sized pieces, seasoned it before cooking, and sautéed it. I also added a can of corn with everything in the beginning and added green onions in with the chicken. Since the tortillas cook into the soup, I garnished with crumbled tortilla chips along with the avacados, sour cream, and cheese. When all the garnishes mixed into the soup, it was perfect! It was so yummy and a good comfort food for a rainy day!

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I made this last night for my BF and two of his male friends. It was completely gone. They loved it!! I cooked the chicken according to the "Crock Pot Shredded Chicken in Beer" recipe and let it simmer for another hour or so after I shredded it so it would absorb as much of that flavor as possible. I added diced green and red peppers with the onions, cilantro, and tortillas, and then added a can of whole kernel corn and a can of black beans with the chicken stock. I put it on low and let it simmer uncovered for about an hour and a half, stirring every 15-20 minutes or so. I didn't even have to add the cayenne pepper. The taste was concentrated and spicy and the broth thickened to our liking. I served it with shredded cheese, fried corn tortilla crisps, and sour cream on the side. Will DEFINITELY be making this again. Thank you so much LorenLou!

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Awesome soup! I used 1/4t Chipotle instead of the cayenne (and it was plenty spicy) I also didn't have any corn tortillas, so I used 2 flour ones instead. Next time I'll definitely get use corn tortillas.. And like other reviewers, I added a can of rinsed/drained black beans and a can of corn. I'm glad I did because otherwise there would have been way too much broth for our liking. Thanks for the recipe!

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This is a great recipe!!! I made a couple of changes in how I prepared it. After cooking the onions, garlic cilantro and corn tortillas, I added the tomatoes and cooked on very low heat for about 1 1/2 hours stirring and scraping bottom of pan often creating a very thick roux. I then proceeded as recipe stated adding 1 can of rinsed and drained black beans, and 2 c. of frozen corn. Everybody loved it!!!

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This is my new favorite soup! My super energetic 4-year-old daughter asks for seconds, and she's usually ready to bolt from the dinner table! I do like to add black beans and corn which are shown in the picture but not listed as ingredients.

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So easy, so flavorful. This has become a new family favorite. Using a rotisserie chicken makes an easy recipe even easier Who'd a thunk that the corn torillas would basically "melt" into the soup as a thickener. I've made this twice in the past two weeks and plan to take a double bathch to a Super Bowl party.

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Everybody loved this! I added some lime juice at the very end!

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After having this recipe saved for ages, I finally decided to give it a try today! It is FANTASTIC! The only thing I did differently, which probably added a ton more cooking time is I cooked a pack of Boneless Skinless Chicken breast last night in my slow cooker. I added about 4 cups or so of hot water with about 6 chicken boullion cubes (melted in that water) then added it into the crock pot to slow cook the chicken in. I find that shredded chicken is so much nicer after coming out of the slow cooker. Then I added that to this recipe today. I also added about 1/2 11oz can of green giant yellow corn niblets..it's awesome! I REALLY want to add some black beans so bad.. but 2 kiddies and the other half hate beans..:( one day, I will add it for myself! thank you so much for sharing!!

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This is the best chicken tortilla soup i have ever had! My family absolutely loved it! The flavors were incredible and it was just perfect on cold day. I wouldn't change a thing to this recipe. Thank you so much for sharing!

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tweaked a little. seasoned chicken breasts with some onion/garlic herb seasoning and cracked black pepper, baked for about 45 min or so. sauteed onions, garlic, cilantro, and pepper (didn't use tortillas). added the tomatoes, boiled. added cumin, chili powder, bay leaves, a shake of gumbo file, and a few sprinkles of (sabor latino) adobo seasoning. added chicken stock, creamed corn, black beans, and more minced garlic, boiled. followed the rest the same but took a bit of the soup broth and wisked with 1/4-1/2 cup harina flour. and threw in a bag of frozen mixed sante fe vegetables. LOVED!! ate with shredded cheese and crushed tortilla chips. thanks LorenLou!!

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Pretty good. Heavier on tomatoes than my usual. DH likes my usual one better, but I like this one a lot. Thanks!

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This was really good. BUT, the 2 Tablespoons of cumin scared me at first...seemed like an awful lot. Then I checked and saw that Emeril had a recipe with 1 1/2 Tablespoons, so I figured it was alright. I've never had tortilla soup that didn't have some veggies in it, maybe that's a California thing. So I put in 3 ribs of celery and 5 carrots. I see with the extra veggies I need a couple more cups of stock, so all that cumin will be ok.

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my kids and I loved this! This is an awesome recipe, thanks tons.

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This is good, although a little heavier on the oil than I would like. It had a thin layer of oil accumulate while simmering. Irregardless, it tasted good. Maybe add some black beans next time?

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This is very good. I make this to use up extra corn tortillas from taco night. Delicious!

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very good recipe. I did thinsg a little different but it turned out just as delicious. I cooked the cilantro, tortilla strips, onion, and garlic in a frying pan. After 2-3 minutes I added the diced tomatoes. Once it came to a boil, I added that and the rest of the ingrediants to a crock pot and had that heating for a few hours. I also used a pre-made roasted chicken from the grocery store and it was excellent. I will be making this again soon.

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This one is great! Reminds me of home (Texas.) I added a can of corn too. If you're from Texas you might want to add more chili powder or cayenne to kick it up a notch, I followed the recipe exactly and my kids loved it. This one is a keeper.

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