This chicken tortilla soup is inspired by a restaurant version I recreated using chicken broth, refried beans, chicken tenders, cheese, and spices. Several years ago I had a bowl of chicken tortilla soup at a restaurant that was so good I was inspired to try to figure out how to make it. The result is a kid-friendly family favorite. This version is a bit healthier because the tortilla strips are baked. I have served this in hearty portions for dinner, and for an extra hungry crowd you can serve with quesadillas or nachos, and salad.
How to Make Chicken Tortilla Soup
First cook diced chicken tenders for 5 minutes and set aside. Then saute the onion followed by two minced garlic cloves. Continue stirring so the onions and garlic do not brown. Add the two cans of green chilies and cook for another minute.
Return the cooked chicken to the pot and add the refried beans and broth. Measure the broth by filling the empty refried bean can. Blend this 50-50 mixture of beans and broth in the pot. Add 1 tablespoon of southwest seasoning and 1/2 cup of shredded sharp cheddar cheese (or your favorite). Simmer soup on medium low heat until heated through. At this point the soup can be eaten, but if you simmer on low heat for another 15 – 30 minutes it will give the seasoning a chance to blend well.
While the soup is simmering preheat oven to 350 degrees and cut the tortillas into very thin strips using a pizza cutter or scissors. For a carb-conscious portion, use 1/2 tortilla per person. Place tortilla strips, 2 teaspoons of olive oil and a pinch of salt onto a parchment lined sheet pan. Toss and arrange the strips into piles rather than all of them be completely flat and bake for 5 – 7 minutes.
This recipe makes four hearty 2 1/2 cup portions. Ladle soup into bowls, garnish each bowl with tortilla strips, 1/8 cup of shredded cheese, a dollop of sour cream and a few cilantro leaves.(Serving Idea: I have also served this soup with cheese quesadillas).
Chicken Tortilla Soup
Ingredients
- 1 tablespoons olive oil
- 2 chicken breasts raw boneless skinless, cut into bite sized pieces
- 1/2 cup onion small dice, about on small
- 2 cloves garlic pressed or minced
- 8 ounces fire roasted green chilies usually 2 (4 ounce) cans
- 30 ounces refried beans large can
- 30 ounces chicken broth or homemade chicken stock
- 1 tablespoon southwest seasoning
- 1/2 cup cheddar cheese sharp, shredded
- 2 tortillas of choice
- 2 teaspoons olive oil
- salt
- 4 tablespoons sour cream optional
- 1/2 cup cheddar cheese optional
- cilantro for garnish optional
Instructions
- Heat 1 tablespoon of olive oil in a large soup pot over medium heat and cook diced chicken pieces for 5 minutes, stirring often so they don’t get brown. Remove chicken and set aside.
- Heat 1 tablespoon of olive oil in the same large soup pot over medium heat and add onion. Cook for 1 minute stirring often.
- Press 2 cloves of garlic into the pot over the onions and cook for another minute. Continue stirring so the onions and garlic do not brown.
- Add the two cans of green chilies and cook for another minute.
- Add the cooked chicken, refried beans and broth (I buy broth by the carton and measure the broth by filling the empty refried bean can). Blend this mixture well.
- Add 1 tablespoon of southwest seasoning and 1/2 cup of shredded sharp cheddar cheese (or your favorite). Simmer soup on medium low heat until heated through. At this point the soup can be eaten, but if you simmer on low heat for another 15 – 30 minutes it will give the seasoning a chance to blend well.
- While the soup is simmering preheat oven to 350 degrees and cut the tortillas into very thin strips using a pizza cutter. For a low-carb portion, use 1/2 tortilla per person.
- Place tortilla strips, 2 teaspoons of olive oil and a sprinkle of salt in a bowl and toss well.
- Spread into 1 layer on a parchment lined baking sheet. Arrange the strips in shapes rather than all of them be completely flat and bake for 5 – 7 minutes. (I have also toasted these in a large frying pan if you prefer that method).
- This recipe makes four hearty 2 1/2 cup portions. Ladle soup into bowls, garnish each bowl with tortilla strips, 1/8 cup of shredded cheese, a dollop of sour cream and a few cilantro leaves.(Serving Idea: I have also served this soup with cheese quesadillas).
