Kids in the Sink

Chicken Tortilla Soup

on November 15, 2012

We aren’t big soup people around here. That’s probably because our definition of soup was largely based on our experiences with that little red and white can. And in my college days, there were many meals spent with a styrofoam cup of Ramen.


So soup has always kind of been this thing that I never thought about making because I was pretty sure that I didn’t like it. But, we are trying to find ways to cut waste and cost around here, and soup can be pretty cheap. And with it getting cold, I decided to branch out a bit. Try something new. See how things go.

And they went well, friends. I found whole chickens on sale recently and decided to roast one for the first time, which was a major win, and I used the leftover meat and homemade stock made from the bones in this soup. And we all devoured it.

For several lunches and dinners.

Because it was that good. Throw some crusty bread in the mix to soak up all the goodness, and you have yourself a full on comfort meal.

It was good on day one, but on day two, after melding and making flavor magic in the refrigerator, it pretty much changed my whole opinion about soup forever. Hello, winter of the soups.


Chicken Tortilla Soup


3 tsp olive oil
2 garlic cloves, minced
1 tbsp tomato paste
1 cup diced tomatoes with liquid
4 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp onion powder
About 4 cups shredded cooked chicken, or the meat from one 3-4 lb. whole chicken
10 cups broth (I actually used half broth, half water and it was fine)
Salt and pepper, to taste
4 flour or corn tortillas, cut into thin strips
Cheddar cheese, cilantro, avocado, lime wedges for toppings


  1. In a large pot, heat 1 teaspoon of oil over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste, diced tomatoes and liquid, and spices. Cook until most of the liquid is evaporated, 2-3 minutes.
  2. Add the broth and bring to a boil; season with salt and pepper to taste.
  3. Add the chicken and simmer gently until warmed through. I let mine simmer for a few hours during the day and it was perfect.
  4. When you are just about ready to serve, preheat your oven to 400 degrees.
  5. On a rimmed baking sheet, toss the tortilla strips with 2 teaspoons of olive oil. Sprinkle with salt and bake until crisp and golden, 8-10 minutes, tossing halfway through.
  6. Top the soup with avocado, cheese, cilantro, and tortilla strips. Serve with a lime wedge.

Source: adapted from Everyday Food January/February 2012


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