How to Make Chicken Tortilla Soup
Divide the tortillas into two stacks., Cut the tortillas into quarters, then cut the quarters into ¼-inch (0.63 centimeter) wide strips., Heat 1 tablespoon of oil over medium-high heat., Toss the tortilla strips into the saucepan, and cook them...
Step-by-Step Guide
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Step 1: Divide the tortillas into two stacks.
Each stack will get two tortillas.
This will make the tortillas faster and easier to cut. -
Step 2: Cut the tortillas into quarters
You can do this using a pizza cutter or a sharp knife. , You can use olive oil or vegetable oil for this; the olive oil will give the tortilla strips a little extra flavor.
Once the oil starts to sizzle, you are ready for the next step. , Toss and stir the strips using a rubber spatula so that they cook evenly and don't burn. , While the strips are draining, you can start preparing the rest of your soup.
Don't put the saucepan away yet.
You can use it to cook the soup in; this way, you don't have to dirty up another pan. ,, You will need about 1 tablespoon of oil total.
You can use either olive oil or vegetable oil; the olive oil will give the chicken more flavor, however. , This will be more than enough for your chicken.
You can save the rest of the spice mixture for another recipe, or use it in your soup. , Be sure to coat both sides of the chicken evenly. , Place the chicken breasts onto a roasting pan or into a casserole dish.
Bake the chicken until it is well-done.
Do not undercook the chicken breasts; they should not be pink in the center. , If you'd like, you can cut the strips in half to make them shorter, or pull them apart using two forks. , You can use olive oil or vegetable oil; olive oil will lend the soup extra flavor.
Once the oil starts to sizzle, you are ready for the next step.
You can use the same saucepan that you used for the tortilla strips. , Cook the ingredients over medium heat, stirring occasionally, until the onion, garlic, and bell peppers soften.
This will take about 2 to 3 minutes. , If you can, try to use the reduced-sodium and sodium-free chicken stock.
This will reduce the risk of your soup turning out too salty; you can always add more salt later. , Raise the temperature to medium-high or high heat and wait until the soup starts to boil.
As soon as it does, reduce the heat to low, and let the soup simmer for 7 minutes. , You can use canned or frozen corn.
If you use frozen corn, however, you might want to thaw it first; if you don't, you may have to cook your soup longer.
If you don't like corn, you can use canned black beans instead; be sure to drain them first, however! , For example, if it is not salty enough, you can add more salt.
If it is too flavorful, you can add a little bit of water. , Put a sprinkle of tortilla strips into each bowl, then top it off with some chopped cilantro.
Don't stir the soup; let the garnishes rest on top. , You can also add more garnishes as well.
A great idea would be to have little bowls filled with optional garnishes, and let the guests serve themselves.
Here are some ideas to get you started:
Diced avocado Diced red onion Grated Monterey Jack cheese Salsa or Pico de Gallo Sour cream -
Step 3: then cut the quarters into ¼-inch (0.63 centimeter) wide strips.
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Step 4: Heat 1 tablespoon of oil over medium-high heat.
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Step 5: Toss the tortilla strips into the saucepan
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Step 6: and cook them until they turn crispy
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Step 7: about 2 minutes.
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Step 8: Turn the strips onto folded paper towels to drain.
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Step 9: Preheat your oven to 375°F (190°C).
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Step 10: Brush some oil onto the chicken pieces using a basting brush.
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Step 11: In a small bowl or cup
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Step 12: briskly mix together your spices using a fork.
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Step 13: Rub the spice mixture over the chicken.
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Step 14: Cook the chicken breasts for 20 to 25 minutes.
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Step 15: Cut the baked chicken breasts into diagonal strips
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Step 16: then set them aside.
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Step 17: Heat 1 tablespoon of oil in a large saucepan over medium to medium-high heat.
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Step 18: Add the minced garlic
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Step 19: chili powder
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Step 20: and bell peppers.
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Step 21: Add in the chicken
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Step 22: diced tomatoes
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Step 23: and chicken stock.
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Step 24: Bring the soup to a boil
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Step 25: then reduce the heat to low and simmer for 7 minutes.
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Step 26: Add in the corn
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Step 27: and cook for 2 minutes.
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Step 28: Stir in the juice from half of a lime At this point
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Step 29: you can give the soup a taste
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Step 30: and adjust the seasonings as necessary.
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Step 31: Pour the soup into bowls
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Step 32: and it garnish with the tortilla strips and cilantro.
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Step 33: Serve the soup.
Detailed Guide
Each stack will get two tortillas.
This will make the tortillas faster and easier to cut.
You can do this using a pizza cutter or a sharp knife. , You can use olive oil or vegetable oil for this; the olive oil will give the tortilla strips a little extra flavor.
Once the oil starts to sizzle, you are ready for the next step. , Toss and stir the strips using a rubber spatula so that they cook evenly and don't burn. , While the strips are draining, you can start preparing the rest of your soup.
Don't put the saucepan away yet.
You can use it to cook the soup in; this way, you don't have to dirty up another pan. ,, You will need about 1 tablespoon of oil total.
You can use either olive oil or vegetable oil; the olive oil will give the chicken more flavor, however. , This will be more than enough for your chicken.
You can save the rest of the spice mixture for another recipe, or use it in your soup. , Be sure to coat both sides of the chicken evenly. , Place the chicken breasts onto a roasting pan or into a casserole dish.
Bake the chicken until it is well-done.
Do not undercook the chicken breasts; they should not be pink in the center. , If you'd like, you can cut the strips in half to make them shorter, or pull them apart using two forks. , You can use olive oil or vegetable oil; olive oil will lend the soup extra flavor.
Once the oil starts to sizzle, you are ready for the next step.
You can use the same saucepan that you used for the tortilla strips. , Cook the ingredients over medium heat, stirring occasionally, until the onion, garlic, and bell peppers soften.
This will take about 2 to 3 minutes. , If you can, try to use the reduced-sodium and sodium-free chicken stock.
This will reduce the risk of your soup turning out too salty; you can always add more salt later. , Raise the temperature to medium-high or high heat and wait until the soup starts to boil.
As soon as it does, reduce the heat to low, and let the soup simmer for 7 minutes. , You can use canned or frozen corn.
If you use frozen corn, however, you might want to thaw it first; if you don't, you may have to cook your soup longer.
If you don't like corn, you can use canned black beans instead; be sure to drain them first, however! , For example, if it is not salty enough, you can add more salt.
If it is too flavorful, you can add a little bit of water. , Put a sprinkle of tortilla strips into each bowl, then top it off with some chopped cilantro.
Don't stir the soup; let the garnishes rest on top. , You can also add more garnishes as well.
A great idea would be to have little bowls filled with optional garnishes, and let the guests serve themselves.
Here are some ideas to get you started:
Diced avocado Diced red onion Grated Monterey Jack cheese Salsa or Pico de Gallo Sour cream
About the Author
Doris Richardson
Writer and educator with a focus on practical lifestyle knowledge.
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