Name: Chicken Tortilla Soup
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb chicken thighs; 2 whole yellow onion; 6 clove garlic; 2 whole jalapeño; 2 can diced tomatoes; 6 cup chicken broth; 1 tsp cumin; 1 tsp chili powder; 2 whole lime; 1 tsp salt; 0.5 tsp black pepper; 4 whole corn tortillas; 2 tbsp vegetable oil; 0.25 cup fresh cilantro; 2 whole avocado; 0.5 cup queso fresco

← Recipes · Comfort · Chicken Tortilla Soup

385 cal32g protein28g carbs18g fat920mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch45 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

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Chicken Tortilla Soup

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Comfort45 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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chicken thighs2 lb

yellow onionhalved2 whole

garlic6 cloves

jalapeñohalved, seeds removed for less heat2 whole

diced tomatoes2 cans

chicken broth6 cups

cumin1 tsp

chili powder1 tsp

lime2 whole

salt1 tsp

black pepper0.5 tsp

corn tortillascut into strips4 whole

vegetable oil2 tbsp

fresh cilantroleaves0.25 cups

avocadosliced2 whole

queso frescocrumbled0.5 cups

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat a large dutch oven over medium-high heat. Add the chicken thighs, one onion half, three garlic cloves, and one jalapeño half. Pour in the broth and bring to a simmer. Cook for 25 minutes until the chicken is cooked through.

2Remove the chicken and set aside to cool slightly. Strain the broth, discarding the solids, and return it to the pot.

3Dice the remaining onion and mince the remaining garlic and jalapeño. Heat the oil in a separate skillet over medium heat. Sauté the diced onion, garlic, and jalapeño for 2 minutes until fragrant.

4Add the cumin and chili powder to the skillet and cook for 1 minute. Pour in the diced tomatoes with their juice and cook for 5 minutes.

5Transfer the tomato mixture to the pot with the broth. Shred the cooled chicken and add it back in. Season with salt and pepper. Simmer for 10 minutes.

6While the soup finishes simmering, cut the tortillas into strips. Heat oil in a small skillet and fry the tortilla strips in batches until golden and crispy, about 2 minutes. Drain on paper towels.

7Squeeze the lime juice into the soup and taste for seasoning. Ladle into bowls and top each serving with tortilla strips, avocado slices, cilantro, and queso fresco.