I love conversations with my girlfriends when they graciously share a recipe that they tell me has made them famous with their families and circle of friends. That recipe everyone associates with them. The one they are required to make and bring to every party, potluck and get together? The one everyone dives into when it’s set out on the table? You know those recipes that everyone wants after their first bite? Well I have a very special treat for you. Today’s recipe is one of those treasured recipes from my girlfriend Kelly!
Jump to RecipeThis soup is the perfect hearty meal for when the weather gets cooler. It’s loaded with shredded chicken and topped with a plethora of veggies, shredded cheese, crispy tortilla strips, and a dollop of sour cream for those of you that are sour cream fanatics like my boys are.
Start by preparing the homemade crispy tortilla strips. Pour vegetable oil into a sauce pan to a depth of about 2 inches and heat over medium heat.
Cut corn tortillas in half and then into thin strips using a sharp knife so they look like this.
Once the oil is hot, fry the tortilla strips until they are golden brown and crispy.
Fry them in batches and drain them on a paper towel lined plate. Set them aside while you prepare the soup.
Transfer 2 tablespoons of the oil you used to fry the tortilla strips into a large heavy bottomed pan.
Add diced onion and cook until they’re soft and translucent, about 5 minutes.
Add cumin, chili powder, oregano and bay leaf to the pot.
Stir to “bloom” the spices and coat them with the onions and oil in the pan, about 2 minutes.
Good to know: “Blooming” spices brings out and enhances their flavors by releasing their oils when you sauté them in oil before adding any liquids to the pot.
Add garlic and cook until fragrant, about 30 seconds.
Add tomato sauce and chicken broth, to the pan and stir to combine.
Stir in salt, sugar, and pepper to the pot. /the tiny amount of sugar added to the soup will help neutralize any acidity from the tomato sauce.
Stir to combine. Increase heat and bring mixture to a boil.
Once broth comes to a boil, add chicken breasts.
Cover pot and simmer for 15 minutes or until chicken is cooked through.
Remove chicken from the pot and shred using two forks.
Return shredded chicken to the pot and add the corn.
Simmer for 5 minutes or until corn and chicken is heated through.
Ladle soup into bowls.
Top each bowl with some freshly chopped cilantro, shredded cheddar cheese, sliced radishes, diced red onion, some of the reserved fried tortilla strips, and a generous dollop of sour cream to serve.
Many tortilla soups have beans in the recipe and you could certainly add them if you want an even hardier soup, but we love this soup without the addition of beans. The Mexican spices give it a lovely robust flavor, the shredded chicken and sweet corn give it a belly filling heartiness and all the toppings give this soup some wonderful crunchy texture and added flavors! There’s nothing more welcome than a flavorful hearty bowl of soup topped with a plethora of tasty toppings. Be sure to give this recipe a try. You will know why Kelly is famous for this soup…it’s absolutely DELICIOUS! And you will agree after your first spoonful!
Serve this delectable soup with a side of Cast Iron Skillet Buttermilk Cornbread. Buttermilk gives this easy to make cornbread a soft, tender crumb and baking it in a cast iron skillet gives it a delectable golden crispy edge. Whip it up and pop it in the oven and you will be pulling it out piping hot just as you ladle up the soup. It’s the perfect accompaniment to any of your favorite soups, chili, and stews all winter long.
Kelly’s Most Amazing (best ever) Chicken Tortilla Soup
Ingredients
- 2-3 cups vegetable oil, for frying
- 8 corn tortillas, thinly sliced
- 1 small onion, diced
- 2 large garlic cloves, minced
- 1 tbsp chili powder
- 2 tsp cumin
- ½ tsp dried oregano
- 1 bay leaf
- 8 cups chicken broth
- 8 oz tomato sauce
- salt, to taste
- 1 tsp sugar
- ½ tsp pepper
- 2 large boneless, skinless, chicken breasts
- 1⅔ cup frozen corn kernels, thawed
Toppings:
- chopped fresh cilantro
- sliced radishes
- diced red onion
- sour cream
- shredded cheddar cheese, optional
- diced avocado, optional
Instructions
- Pour oil into a sauce pan to a depth of about 1½ to 2 inches.
- Heat oil over medium heat.
- Cut corn tortillas in half and then into thin strips using a sharp knife.
- Once oil is hot fry tortilla strips until golden brown and crisp. Fry them in batches and drain them on a paper towel lined plate. Set aside while you prepare the soup.
- Transfer 2 tablespoons of the oil into a large heavy bottomed pan.
- Add diced onion and cook until onions are soft and translucent, about 5 minutes.
- Add cumin, chili powder, oregano and bay leaf to the pot. Stir to "bloom" the spices and coat them with the onions and oil in the pan, about 2 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add chicken broth, tomato sauce, salt, sugar, and pepper to the pot. Stir to combine.
- Increase heat and bring the mixture to a boil.
- Once broth comes to a boil, add the chicken breasts.
- Cover pot and simmer for 15 minutes or until chicken is cooked through.
- Remove chicken from the pot and shred using two forks.
- Add corn to the pot and simmer for 5 minutes or until corn is heated through.
- Add the shredded chicken breasts to the pot and simmer for an additional 5 minutes.
- Ladle soup into bowls.
- Top each bowl with toppings of your choice; fried tortilla strips, cilantro, sliced radishes, diced red onion, cheddar cheese, sour cream and diced avocado to serve.
Did You Make This?
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1 Corinthians 10:31
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