Fresh ingredients give this soup a depth of flavor that makes this one of our favorite soups. If you enjoy spicy foods you are going to love this robust flavorful soup. It combines all your favorite Mexican food flavors in a hearty broth based soup, that’s sure to hit the spot on a cold winter evening.
Don’t let the long list of ingredients scare you off. If you cook Mexican foods often, you probably have most of these ingredients on hand. I like to serve this soup with a toasted grilled cheese quesadilla to round out the meal.
It also pairs beautifully with freshly baked corn bread.
This soup can easily be made in your slow cooker if you are not going to be home to keep an eye on a pot simmering away on the stove.
Start by dicing 1/2 an onion.
Gather together all the spices.
Chop and seed Jalapeño and Anaheim peppers.
Using fresh ingredients packs this soup with loads of flavor.
Chop tomatoes.
Gather together the ingredients for the broth.
Now that you have prepared all the ingredients it’s time to get cooking.
Heat olive oil over medium heat in a large heavy bottomed dutch oven pot. Add diced onion and sweat the onion until softened.
Add chili powder, Chipotle powder, salt, pepper, cumin, and garlic powder.
Stir to coat onions with spices. Cooking the spices before adding any liquids “blooms” the spices enhancing their flavor.
Add minced garlic and cook until fragrant, about 1 minute.
Slow Cooker Method: Transfer cooked onion, garlic and spices into a slow cooker and stir in the remaining ingredients, except for the toppings. Cook soup on low for 5-6 hours or on high for 3-4 hours.
Add chicken broth.
Add tomato sauce.
Add the can of diced tomatoes.
Add diced Jalapeño and Anaheim peppers.
Add diced fresh tomatoes.
Add cooked shredded chicken.
Add chopped cilantro.
Stir in tobasco sauce or your favorite hot sauce.
Raise heat and bring soup to a boil. Once soup comes to a boil, cover and reduce heat to low. Simmer soup for 5-6 hours, stirring occasionally.
When ready to serve prepare toppings; crush tortilla chips, shred cheddar cheese, dice avocado, chop cilantro, and cut limes into wedges.
Be sure to serve soup with a squeeze of lime!!! It makes a HUGE difference in the flavor!
Chicken Tortilla Soup
Ingredients
- 46 oz chicken broth
- 15 oz tomato sauce
- 15 oz diced tomatoes
- 3 cups shredded cooked chicken
- 2 Anaheim chilies, diced
- 1 Jalapeño, diced
- 1 tbsp olive oil
- ½ onion, diced
- 3 large tomatoes, diced
- 2 cloves garlic, minced
- 2 tbsp cilantro, chopped
- 1 tbsp chili powder
- ½ tsp Chipotle pepper
- 1 tsp garlic powder
- 2 tsp cumin
- 2 tsp pepper
- 1 tsp salt
- 2 tsp tobasco sauce
Garnish
- cheddar cheese
- diced avocado
- chopped cilantro
- lime wedges
- crushed tortilla chips
Instructions
- Heat olive oil over medium heat in a large heavy bottomed dutch oven pot. Add diced onion and sweat the onion until softened.
- Add chili powder, Chipotle powder, salt, pepper, cumin, and garlic powder.
- Stir to coat onions with spices. Cooking the spices before adding any liquids "blooms" the spices enhancing their flavor.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add remaining ingredients to the pot.
- Bring soup to a boil.
- Reduce heat and simmer over low heat for 4-5 hours. Stir occasionally.
- Serve topped with cheddar cheese, diced avocado, cilantro, crushed tortilla chips and a squeeze of fresh lime juice.
Did You Make This?
Snap a pic and hashtag it #naturewayblog — I love to see your creations! Don’t forget to comment and leave a review, or tag me on Instagram, Facebook, and Twitter!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial for you, my readers. And don’t forget to subscribe so you never miss out on all the latest that’s happening here at Nature Way. Thank you!
“tobacco sauce”?
Good catch Paul! Haven’t you heard? It’s the newest thing…LOL! Thanks for pointing it out, spell check didn’t catch it.