Chicken Tortilla Soup is quick easy DINNER. This recipe is LOADED with flavor and has the perfect amount of heat to it. It’s perfect for a colder day to help warm you up. Everyone who has tried this LOVES it! Who ever you are cooking it for will not be disappointed.
What I like about this recipe is it’s easy to adjust to your taste. My family isn’t big on spicy food so I end up leaving the hot sauce out. Can add more beans or don’t put them in.
How to make Chicken Tortilla Soup
Cook chicken in a 375 degree oven until it reaches an internal temperature of 170 degrees. Shred chicken and set aside. Chop one medium onion. In a large stockpot add 2 tablespoons oil and the onion. Cook the onion until it’s starting to go translucent. In a mini food processor add the Italian stewed tomatoes, green chilis and puree. Add the pureed items to the stockpot. Then add chicken broth, lemon pepper, Worcester sauce, chili powder, cumin, and hot sauce. Let simmer for at least 20 minutes. In a small bowl add water and flour and whisk together. Slowly pour the flour mixture into the soup while stirring. Let the soup thicken it will take approximately 5 minutes. Add the shredded chicken and let it warm back up. Then stir in sour cream. Add salt and pepper to taste. Serve with Fritos and shredded cheese.
Tools Needed
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Tips
- Rotisserie chicken is a time saver with this recipe.
- Instead of using cans or boxes of chicken broth use Knorrs granulated chicken bouillon. This is a great way to save money and also save space in your pantry. This bottle of Knorrs granulated chicken bouillon makes 250 cups of chicken broth. If a can of chicken broth is $1 you spend $250 to buy 250 cans of broth or spend ~$15 for a two pack and save yourself ~$235.
- To adjust the heat of this soup add more or less hot sauce.
- Another way to adjust the heat of the soup is to add more green chilis or less. You can also buy them in mild, medium, or hot.
- Don’t like chopping onions use dried minced onions which is found in the spice section at any grocery store. If you do this you don’t need to cook them in oil just add them with the chicken broth.
Chicken Tortilla Soup
Ingredients
- 1 medium onion
- 2 tsp minced garlic or 2 cloves minced garlic
- 2 tbsp oil
- 4 ounce can of green chilis
- 4 cups chicken broth
- 1 tsp lemon pepper
- 2 tsp Worcesters sauce
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp of you favorite hot sauce like Cholula
- 1/2 cup water
- 4 tbsp flour
- 1 pound of shredded chicken
- 1/3 cup sour cream
Directions
- Preheat oven to 375 degrees and cook one pound of chicken until it reaches an internal temperature of 170 degrees.
- When chicken is done shred chicken.
- Add oil to stockpot. Chop onion and add to stock pot. Cook onion until it’s translucent.
- Puree Italian stewed tomatoes and green chilis in a food processor.
- Add Italian stewed tomatoes and green chilis to the stock pot.
- Add chicken broth, lemon pepper, Worcester sauce, chili powder, cumin, and hot sauce to stock pot. Bring to a simmer for 15 to 20 minutes.
- In a small bowl combine flour and water and stir then whisk into soup slowly. Cook another 5 minutes.
- Add chicken to stockpot and cook until chicken is warm.
- Add sour cream, salt and pepper to taste.
- And enjoy with tortilla chips or Fritos.
