Prep 10 mins
Cook 15 mins
I love tortilla soup, and this one is really simple to make. Let me know what you think! Prep and cook time does not include the preparation of the tortilla strips.
- 4 small corn tortillas
- 2 (14 ounce) cans chicken broth
- 2 cups water
- 3⁄4 cup Mexican-style stewed tomatoes
- 1 bay leaf
- 2 cloves crushed garlic
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon crushed red pepper flakes
- 8 ounces boneless skinless chicken breasts, cut into 1/4 inch strips
- 3 sliced green onions
- 1⁄4 cup cilantro, chopped
- 3 tablespoons fresh lime juice
- oil, to use (for frying)
- Dry tortillas in 250 degree oven for 1 hour.
- Cut each in half, and then cut the halves into thin strips.
- Fry in 1" of hot oil.
- Drain on paper towels and set aside.
- Combine broth, water, tomatoes, bay leaf, garlic, cumin, and red pepper in a saucepan, bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Add chicken, simmer about 5 minutes, until just cooked through.
- Stir in onion, cilantro, and lime juice.
- Add salt and pepper to taste.
- Divide tortilla strips eveny as a garnish for each serving of soup!
This is almost the exact recipe for tortilla soup that I use, and I feel that it's the best! Not only is it easy, but it tastes great! The few subs I make are to use fresh (but soft) plum tomatoes, 1/2 white onion and 3 whole serrano peppers rather than flakes (I like things HOT). Honestly, though I know there are many different varieties of tortilla soup around, this is one of the most authentic tasting. When I studied in Mexico, I never had tortilla soup with lots of flashy stuff in it, simplicity is the key. Anyway, thanks for passing along my fave soup recipe.
This soup tasted good, but I felt that it wasn't the BEST chicken tortilla soup that I've ever had. I gave this recipe 3 stars, because the overall flavor was pretty good and it was VERY easy to make. I would recommend that anyone that makes this NOT skip the red pepper flakes and to definitely use the Mexican style tomatoes. The soup did have a little kick to it that was very nice. Without that kick this soup would have been very bland. If I were to make this again I would most likely use Mexican style crushed tomatoes or just crushed tomatoes and a small can of diced peppers. Also, I thankfully only used 1 1/2 cans of chicken broth. This soup would have been more liquid than I like for a soup consistency had I added the full amount of broth along with the water.