Chicken Tortilla Soup Recipe
Hearty Chicken Tortilla Soup Recipe to feed a large crowd!
    Servings Prep Time
    10-14 20 minutes
    Cook Time
    2 hrs
    Servings Prep Time
    10-14 20 minutes
    Cook Time
    2 hrs
    Ingredients
    Instructions
    1. In a large pot, pour olive oil on the bottom and heat on medium-low.
    2. Place chicken breast strips on the bottom of the pot followed by all seasonings. Cover and simmer on medium low for at least an hour until super tender.
    3. In a separate pan, pour a few tablespoons of olive oil in a small skillet and heat on medium. Chop your onion and tomatillos and sauté in the skillet until onions are clear and carmelized.
    4. Once chicken is tender, shred it into pieces with two forks while still in the pot. Add the chicken stock, beans, corn, diced tomatoes and chiles, and the sautéed onions and tomatillos to the pot and simmer on low for 20-30 minutes to allow the spices to flavor the soup. (You can also leave the onions and tomatillos as an optional side.)
    5. While the soup is simmering, cover the bottom of a skillet with olive or avocado oil and sauté corn tortilla strips till crispy. Set aside in a bowl.
    6. Serve soup hot and top with optional toppings: tortilla strips, avocados, sour cream, and cheddar.
    7. Refrigerate leftover soup, and re-heat on low for up 5-6 days after!
    Recipe Notes

    This recipe has a few short cuts you can do if you are running low on time. Replace corn tortillas strips with crumbled tortilla chips! Leave out the onion and tomatillos and it is still just as delicious. Place your chicken with all of the seasonings + 1/2 cup broth in an instant pot and cook on high pressure till tender for 12 minutes.