Best 4 Best Chicken Tortilla Soup Recipes

Chicken tortilla soup is a classic Mexican dish that is both flavorful and comforting. It typically consists of chicken, broth, vegetables, and spices, and is often served with tortilla chips or strips. Whether you're looking for a quick and easy weeknight meal or a hearty soup to warm you up on a cold day, this versatile dish has something for everyone. With countless variations to choose from, finding the best chicken tortilla soup recipe can be daunting, but with the right ingredients and a little bit of effort, you can easily create a delicious and satisfying soup that will satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST CHICKEN TORTILLA SOUP EVER

The Best Chicken Tortilla Soup Ever image

This is the best chicken tortilla soup I have ever eaten. I've tried countless versions and this is by far what chicken tortilla soup should be. I experimented with many recipes to come up with this one. Please try and see if you agree.

Provided by kat in ky

Categories Chicken

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 whole chicken
3 tablespoons oil
1 onion, chopped
1/2 bunch cilantro, snipped
1 tablespoon cumin
1 tablespoon garlic pepper seasoning
2 teaspoons lemon pepper
1 tablespoon Worcestershire sauce
1 (10 ounce) can Rotel Tomatoes
2 (10 ounce) cans chicken broth or 2 (10 ounce) cans homemade chicken broth
2 beef broth
2 (14 ounce) cans stewed tomatoes
1 (14 ounce) can diced tomatoes
monterey jack cheese
tortilla chips
avocado

Steps:

In a large pot, boil chicken until done.
Cool and debone.
In a skillet, saute onion in oil.
Add remaining ingredients and simmer for 45 minute.
to mingle the seasonings.
Serve with monteray jack cheese and tortilla chips and avocado.

BEST CHICKEN TORTILLA SOUP

Best Chicken Tortilla Soup image

Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. -Kathy Averbeck, Dousman, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 3-1/2 cups.

Number Of Ingredients 21

Ingredients

2 medium tomatoes
1 small onion, cut into wedges
1 garlic clove, peeled
4 teaspoons canola oil, divided
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
2 corn tortillas (6 inches)
1/2 cup diced zucchini
2 tablespoons chopped carrot
1 tablespoon minced fresh cilantro
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup reduced-sodium chicken broth
1/2 cup Spicy Hot V8 juice
1/3 cup frozen corn
2 tablespoons tomato puree
1-1/2 teaspoons chopped seeded jalapeno pepper
1 bay leaf
1/4 cup cubed or sliced avocado
1/4 cup shredded Mexican cheese blend

Steps:

Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.

Nutrition Facts : Calories 284 calories, Fat 14g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 617mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 18g protein.

THE EASIEST AND BEST CROCK POT CHICKEN TORTILLA SOUP

The Easiest and Best Crock Pot Chicken Tortilla Soup image

A friend of mine made this soup for a baby shower that I recently attended and everyone loved it! Fritos or tortilla strips and cheddar cheese are optional topping's as well as the sour cream. I like it the best with only sour cream which makes it HEALTHY which is always a major plus! You do not need to pre cook the chicken, just put it in raw OR frozen, which makes it super easy. For spicer soup, get the spicy RoTel tomatoes and/or Medium or Hot Tostitos Salsa but you will find that it has a lot of flavor and is quite spicy for not having to add any extra spices -- SO easy!! I like it the best with one jar of medium and one jar of mild tostitos salsa.

Provided by S.H.E.

Categories Clear Soup

Time 6h5m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 (10 ounce) cans Rotel tomatoes & chilies
1 (29 ounce) can tomato sauce
2 (15 1/2 ounce) jars salsa
1 (4 ounce) can green chilies
2 (15 ounce) cans black beans
4 chicken breasts
8 ounces sour cream

Steps:

Put all ingredients in a crock pot.
Stir until combined.
Cover and Cook on High for 3 hours and then reduce heat to low for approximately 3-5 more hours. If the chicken has not seperated on it's own, just give it a few shreds with the fork.
Serve and Top with Sour Cream.

BEST EVER CHICKEN TORTILLA SOUP

Best Ever Chicken Tortilla Soup image

This tortilla soup is a great weeknight dinner recipe and perfect for a cold day. It's one of those really easy recipes where you throw everything into a pot and it cooks quickly. Cilantro and onion add the perfect amount of freshness to the soup. Sweet, crispy corn gives the soup just the right amount of sweetness. We added a...

Provided by Carla Niemeyer- Smith

Categories Chicken Soups

Number Of Ingredients 14

Ingredients

3 1/2 c chicken broth
2 chicken breasts, whole
1/2 c chopped onion
1/2 Tbsp ground cumin
1 clove garlic, minced
1 Tbsp cooking oil
1 can(s) diced tomatoes (16 oz)
1 can(s) tomato sauce (8 oz)
1 can(s) diced green chili peppers (4 oz)
1/4 c chopped fresh cilantro or parsley
1 Tbsp fresh oregano, or 1 tsp. dried oregano
1 can(s) pinto beans (16 oz)
1 c frozen corn
salt and pepper, to taste

Steps:

1. Cook chicken breasts. Remove bones and shred/finely chop.
2. Place chicken broth and chicken in medium to a large soup pot along with the chopped onions, cilantro, and minced garlic.
3. Add diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans.
4. Add cumin, oregano, salt (about 1 tsp), and pepper (about 1/2 tsp).
5. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes.
6. Add 1 cup of corn.
7. Heat until corn is heated. This can all be done in the Crock Pot as well.
8. Serve with optional garnishes of shredded cheese, sour cream, guacamole, and tortilla chips.

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the soup will be. Use fresh, ripe tomatoes, corn, and cilantro, and choose a good-quality chicken broth.
Don't be afraid to adjust the spices: The spice level of this soup is adjustable, so feel free to add more or less chili powder, cumin, and cayenne pepper to taste.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Serve the soup with your favorite toppings: Some popular options include shredded cheese, sour cream, avocado, and tortilla chips.

Conclusion:

This chicken tortilla soup is a delicious and easy-to-make weeknight meal. It's packed with flavor and can be easily customized to your liking. Whether you like it mild or spicy, this soup is sure to be a hit. So next time you're looking for a quick and easy meal, give this chicken tortilla soup a try. You won't be disappointed!