Chicken Tortilla Soup is a hearty chicken soup with a Mexican flare that is easy enough for a beginner to cook.
My dear friend has been sick too often this year. The stress of having a baby to raise, work and school has taken its toll on her.
One of my favorite things to take to her when she is sick is Chicken Tortilla Soup. Part of the reason is that she raves about it. Another reason is that it is super easy to make. The hardest part is cooking the chicken and sautéing the onions, and we all know that’s not too hard!
Is chicken tortilla soup good for you?
Soups are what we typically turn to when we aren’t feeling good, but are they really good for us? It turns out they are! Soups are a great way to stay hydrated when you’re feeling poorly.
Soups also boost your immune system, and can be a great way to get nutrient rich foods in when you don’t feel like eating.
If you want to make your soup even more healthful, you can make your own chicken stock to use in place of the broth (we use the two interchangeably).
How do I thicken chicken tortilla soup?
If you prefer your Chicken Tortilla Soup to be thicker than we make it, you can easily fix this.
Simply combine 1-2 teaspoons of corn starch with 1/4 cup water, and whisk until lumps are gone. Then add the corn starch mixture to the soup, and allow to cook for a few minutes, and it should start to thicken.
Don’t add the corn starch straight to the soup, as it may clump, or it may not fully dissolve.
How do you make chicken tortilla soup from scratch?
Here’s the recipe for Chicken Tortilla Soup. You’re going to love it, and I bet it will become your go-to recipe when you’re sick, just like it’s ours!
- 2 Tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken stock
- 1 -14.5 oz can fire roasted diced tomatoes
- 1/2 tsp salt
- 1 1/2 cups chicken, cooked & shredded
- 1 avocado, diced
- 1/2 cup Monterey Jack cheese, shredded
- Tortilla Chips
- In a dutch oven or large pot, add olive oil and onions. Saute until transparent.
- Add garlic, cook for 30 seconds.
- Add stock, tomatoes and salt. Bring to a boil, reduce heat and simmer for 15 minutes.
- Add chicken and simmer for 5 minutes or until chicken is hot.
- To serve, add soup to bowl, top with tortilla chips, cheese and avocado.
This has 7 net carbs if you leave the tortilla chips out.
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Amount Per Serving: Calories: 416Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 67mgSodium: 877mgCarbohydrates: 18gFiber: 6gSugar: 8gProtein: 24g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
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