Chicken Tortilla Soup

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Chicken Tortilla Soup

Food is Love, so on Monday night, I baked brownies for dessert. I’m not usually a mid-week baker - let alone a Monday night baker - but 8th grade girl drama is serious stuff and calls for all the things. Lots of listening, hugs, and Kleenex. But also cozy soup and brownies à la mode. 

By the end of dinner, our conversation and re-connection had grounded our family in a way I think only food has the power to do. My daughter’s bright smile had returned, and she was resolute in her approach to navigating Tuesday’s impending social upheaval.

Chicken Tortilla Soup is a bowl of comfort that can be on the table in less than 30 minutes, thanks to the InstantPot, or simmer all evening, filling your house with savory Tex-Mex aromas. (Full disclosure that I tend to use veggie broth for my vegetarian daughter, add a can of black beans, and serve shredded chicken as a topping, instead.) And speaking of toppings - what’s better than soup topped with avocado, cheese, and chips?! If you have other ways to garnish this soup, be sure to let us know in the comments — you really can’t go wrong!

Make a comforting and flavorful Tex-Mex soup in one pot and just 30 minutes!

  • Active Kitchen Time: 30 minutes
  • Yield: 4-6 servings

Ingredients:

  • 1 small onion
  • 4 cloves garlic
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 1 cup fresh or frozen corn
  • 1 (7 oz) can mild diced green chiles
  • 2 tsp cumin
  • ½ tsp chili powder
  • 3 Tbsp tomato paste
  • 1 (15 oz) can diced fire- roasted tomatoes
  • 4 cups chicken broth
  • 2 chicken breasts (1½ lbs)
  • 3 corn tortillas
  • 1 avocado
  • small bunch cilantro
  • 1 cup shredded cheddar cheese

Supper Smarts:

  • Flavor Town: Serve with hot sauce, sliced limes for squeezing, or pickled jalapenos to up the flavor and heat.

  • Mix it Up: Try adding in black beans, bell peppers, or butternut squash to bulk up and add dimension to the soup.

  • Speed it Up: Shred chicken using a stand mixer (use paddle attachment and let it go for about 2 minutes).

  • Speed it Up: Use the Instant Pot - put all ingredients in aside from toppings and put on poultry setting.

Steps:

1
Cut 1 small onion in half, trim away ends, and peel. Slice layers into strips. Dice into squares. Add to medium bowl.
2
Smash and peel 4 cloves of garlic. Mince and add to onions.
3
Heat 2 Tbsp olive oil in pot over medium-high heat.
4
Add onions, garlic, and 1 tsp kosher salt. Cook until softened, 5-7 minutes, stirring occasionally.
5
Add 1 cup corn, 1 (7 oz) can mild diced green chiles, 2 tsp cumin, ½ tsp chili powder, and 3 Tbsp tomato paste.
6
Add 1 (15 oz) can diced fire-roasted tomatoes, 4 cups chicken broth, and 1 cup water. Bring to boil.
7
Add 2 chicken breasts (1 ½ lbs). Cover and reduce heat to medium-low. Simmer 15 minutes.
8
Remove chicken using tongs. Allow to cool slightly on cutting board.
9
Use two forks to pull the meat apart and into small pieces. Return shredded chicken to pot.
10
Cut 3 corn tortillas in half, then into thin strips. Add to pot and cook 1-2 min, until soft. Turn off heat.
11
Use a butter knife to slice 1 avocado in half. Remove pit, scoop out avocado, and dice.
12
Mince 1 small bunch cilantro. Serve soup topped with avocado, cilantro, and 1 cup shredded cheese. TASTE & SHARE!
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Replies

Raddish Supper Club October 17, 2023 @ 11:02 AM
We love to hear that the recipe has been a hit! Thanks to all for sharing your feedback and toppings :)
Jon Shifflet October 17, 2023 @ 10:02 AM

Oh my goodness that’s delicious and the instructions are great! Discovering Raddish was a great day

Courtney October 13, 2023 @ 06:01 PM
My kiddo and I made this tonight and it was a big hit! Definitely going to be making this again.
Danielle October 13, 2023 @ 05:02 PM

Made it tonight. I had to make some adjustments based on what I had on hand (pulled rotisserie chicken, tomato sauce instead of paste) and I added black beans (love the Mix It Up ideas!) and I used 2 cups frozen corn to increase the bulk and veggie factor. I increased the seasonings to avoid diluting the flavors because of the additions. It was realllllllllyyyyyyy good. Instructions were easy to follow and understand! Really looking forward to more from the Supper Club!

Carolynn October 10, 2023 @ 09:02 AM

I’ve never attempted to make chicken tortilla soup because it always seemed complicated. This is what raddish does best in a nutshell: makes you realize everything is doable with delicious results! Great recipe.