Chicken Tortilla Soup
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings
- 5large plum tomatoes (about 1 pound), cored and halved
- 1white onion, peeled and quartered
- 12ounces cherry tomatoes (about 2 heaping cups)
- 2jalapeños, stemmed and halved, 1 seeded and de-ribbed
- 8garlic cloves (unpeeled)
- ¼cup vegetable oil
- 1½teaspoons coarse kosher salt, plus more to taste
- 2tablespoons tomato paste
- 2½teaspoons ground cumin
- 2teaspoons dried oregano
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 1½ pounds boneless, skinless chicken thighs
- 2carrots, peeled, halved lengthwise and thinly sliced
- 6cups chicken broth or stock
- 1avocado, peeled, pitted and cubed
- 1lime
- Tortilla chips
- Any combination of hot sauce, cilantro, queso fresco, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
421 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 32 grams protein; 992 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil and arrange the plum tomatoes on it, cut sides up. Add the onion, cherry tomatoes, jalapeños and garlic, distributing them evenly, then broil for 15 minutes, checking and rotating the pan every 5 minutes to ensure the vegetables char evenly. (You want the vegetables to be blackened in many spots, slumped and sizzling. Many of the cherry tomatoes will have burst.) Let the vegetables sit 1 or 2 minutes, until just cool enough to handle.
- Step 2
Warm the vegetable oil in a large pot or Dutch oven over medium-high. Transfer the charred onion to a cutting board, roughly chop it, and add it to the pot, along with the salt. Cook, stirring occasionally, until softened, about 5 minutes.
- Step 3
Meanwhile, discard the garlic skins then chop the garlic, jalapeños and plum tomatoes. Lift two sides of the foil and tip the cherry tomatoes and any juices into a bowl; set aside for the salsa.
- Step 4
Add the chopped garlic, jalapeño and plum tomatoes to the pot, and cook, stirring often, until slightly reduced and glossy, about 2 minutes. Add the tomato paste, cumin, oregano, onion powder and garlic powder, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add the chicken thighs, carrots and broth, and scrape the bottom of the pot to loosen any browned bits.
- Step 5
Increase the heat to high, cover the pot and let the soup come to a boil. Uncover the pot, reduce the heat to medium-high for a medium-brisk simmer, and cook, stirring once or twice, until the chicken and carrots are tender, 15 to 20 minutes.
- Step 6
Meanwhile, gently fold the avocado into the cherry tomatoes; add the juice of half the lime and season to taste with salt.
- Step 7
With a slotted spoon or tongs, transfer the chicken to a bowl. Coarsely shred and break up the meat with a fork, then add it back into the pot. Squeeze in the juice of the remaining half lime, and add more salt if necessary.
- Step 8
Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Mary Young
This is even easier if you use a 28 oz can of tomatoes or 2 14 oz cans of fire roasted tomatoes
additions
Use canned fire roasted tomato’s instead of plum Don’t need cherry tomatoes - skip the salsa. Serve with shredded cabbage, sour cream sliced radish and avocado
Lisa G.
Delicious. Made for dinner tonight - used regular tomatoes from roadside stand and it worked perfectly. Blended up salsa side and added cilantro. Perfect!
KateD
Delicious with the roasted veggies. Added more tomato paste, corn from leftover cobbs and used rotisserie chicken. Black beans would be good to make vegetarian. cherry tomato salsa was little bursts of sweet tomato flavor with the smooth and creamy avocado. Sharp cheddar grated on top got lost so cojito or just sour cream would be better
Jennifer O
Wonderful!! Made exactly with homemade chicken stock, but used canned fire roasted tomatoes. Along with the salsa, cilantro, queso fresco, added shredded cabbage, radish. I'm freezing a portion.
Nourishing
This soup is so easy and delicious. I skipped the salsa and just added the roasted cherry tomatoes to the soup. I used 2 frozen chicken breasts, which cooled beautifully. I pulled out the chicken, blended the rest and then added back the shredded chicken, corn and black beans. Served with some cubed avocado, coriander and crushed corn chips. Great way to use what I had in the fridge/pantry, and great when you have a cold because it's so warm and nourishing.
Jeannine
Riffed this for weeknight prep: 1 Tbl. of harissa in addition to 1 Tbl. tomato paste 1 can of fire roasted tomatoes Much less cumin (cumin can overpower other flavors if there's too much imho); Only had 1 fresh jalapeno so used that and added some chopped jalapeno in a can Two cans of black beans Two small yukon gold potatoes (cook till fork tender) Rotisserie chicken (added this last just to warm through) Everything else about the same (cut garlic to 5 large cloves) Yummy
TaiL
I added habichuelas because I always have them on hand. Served with queso fresco and tortilla chips on top. Skipped the avocado salsa and just served topped with sliced avocado. This was great!
Dave
If by "tortilla chips," you refer to commercially packaged ones from the grocery, just NO. Use freshly crisped corn tortillas.
Barbara Davis
This was excellent. Better than any other recipes or premade sound I’ve found. I used the left over chicken from a roasted chicken I had bought from Costco. Simply shredded it. Also added a couple of tablespoons of Worcestershire Sauce. Served with the blue tortilla chips. Good and Gather product I found at Target tasted like the store brand that was sold at Kroger, which is no longer sold.
Megan
This was DIVINE
EDeeDee
While you don’t NEED the avocado/cherry tomato salsa, it gives the final product a creamy and tangy bite. It was delicious.
delicious, with a few adjustments
Very good and pretty easy even with roasting everything first! I added corn and black beans to make it a little heartier. Next time I’d use a little more tomato and jalapeño as well
Caitie D
Used canned plum tomatoes and reserved the juice. Added the juice to the broth to equal 6 cups (ended up being about 1 cup tomato juice and 5 cups broth) and eliminated the tomato paste. Had shredded chicken breast on hand so used that instead of cooking chicken thighs. Phenomenal
Pamela
Delicious! I only had 3 regular tomatoes, so I roasted those with a yellow onion (no white) and the garlic. No cherry tomatoes. I added two zucchini because I had them. I will make this again!
Rachel
This soup was absolutely incredible! I used canned tomatoes because it was what I had but still broiled the other veggies. The chicken was so tender. It will be going into the winter dinner rotation!
Notes, made with mom 10-2023
We didn’t separate the cherry tomato sauce … it would’ve been kind of flavorless and weird to put it on top of the sopa azteca. It’s a different kind of sopa azteca because it doesn’t have chile guajillo o pasilla but it was really good!
Faran in Thunderbolt, GA
I didn't have cherry tomatoes so I used a bunch of regular tomatoes cut up small to roast. This soup was great! I used my immersion blender before adding the shredded chicken. The soup was silky and creamy. So delightful!
Private notes are only visible to you.
Advertisement
