Chicken Tortilla Soup

Author

Raddish Supper Club
November 03, 2024

In partnership with

The perfect spoonful of food is here with this soup — taco flavors combine with a rich base for a complete meal that comes together in just 30 minutes.

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Shopping List

Serves: 4-6
Active Kitchen Time: 30 minutes

Fresh:

  • 1 small onion

  • 4 cloves garlic

  • 1 cup fresh or frozen corn

  • 2 chicken breasts (1 ½ lbs)

  • 3 corn tortillas

  • 1 avocado

  • 1 small bunch cilantro

  • 1 cup shredded cheddar cheese

Pantry:

  • 1 tsp kosher salt

  • 2 Tbsp olive oil

  • 2 tsp cumin

  • ½ tsp chili powder

  • 3 Tbsp tomato paste

  • 1 (15 oz) can diced fire-roasted tomatoes 

  • 1 (7 oz) can mild diced green chiles 

  • 4 cups chicken broth

Recipe Steps

Cut 1 small onion in half, trim away ends, and peel. Slice layers into strips. Dice into squares. Add to medium bowl.

Smash and peel 4 cloves of garlic. Mince and add to onions.

Heat 2 Tbsp olive oil in pot over medium-high heat.

Add onions, garlic, and 1 tsp kosher salt. Cook until softened, 5-7 minutes, stirring occasionally.

Add 1 cup corn, 1 (7 oz) can mild diced green chiles, 2 tsp cumin, ½ tsp chili powder, and 3 Tbsp tomato paste. 

Add 1 (15 oz) can diced fire-roasted tomatoes, 4 cups chicken broth, and 1 cup water. Bring to boil.

Add 2 chicken breasts (1 ½ lbs). Cover and reduce heat to medium-low. Simmer 15 minutes.

Remove chicken using tongs. Allow to cool slightly on cutting board.

Use two forks to pull the meat apart and into small pieces. Return shredded chicken to pot. 

Cut 3 corn tortillas in half, then into thin strips. Add to pot and cook 1-2 min, until soft. Turn off heat.

Use a butter knife to slice 1 avocado in half. Remove pit, scoop out avocado, and dice.

Mince 1 small bunch cilantro. Serve soup topped with avocado, cilantro, and 1 cup shredded cheese. 

Print This Recipe2.49 MB • PDF File

Recipe Notes

  • Serve with hot sauce, sliced limes for squeezing, or pickled jalapeños to up the flavor and heat.

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

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

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

Taste & Share

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