There’s a few things I can never get sick of, and one of those things is soup. Especially for those quick, lazy dinners when you’re really not feeling like putting in the effort, soup is always the go-to. Or, for rainy days (as it has been lately here in southern California), nothing fills the soul more than a delicious bowl of warm soup. Are you getting hungry yet?
A staple in everyone’s dinner menu lineup, in my opinion, should be tortilla soup – I mean, it’s a classic. I’ve tried many tortilla soups over the years, and each person and restaurant makes the dish in their own unique way. I’m personally a fan of a fresh and flavorful tortilla soup, with shreds of chicken and chunks of tomatoes among other veggies. In this recipe, you’ll find just that – a flavorful soup that is neither too heavy nor too light, and feels fresh yet savory on the palate.
“According to some archeologists, tortilla soup dates back to the pre-hispanic days. The story goes that it was first invented in the state of Tlaxcala, which in the Náhuatl means ‘the place of tortilla abundance’. It is believed that the soup was created from the need to prepare foods that were easily digestible with the ingredients on-hand. The story continues, saying that it was the Spaniards that introduced the cooking of soups to Mesoamerica. This explains the use of cheese and cream on the soup – the delicious result from the fusion of two worlds. Depending on where in Mexico, tortilla soup is also known as Aztec soup.”
– taco guy
Light & Fresh Tortilla Soup
Ingredients
- 1/2 lb Chicken Drumsticks or Breast
- 2 tbsp Garlic (finely chopped)
- 1/2 Small Yellow Onion
- 1 Jalapeño (finely chopped)
- 3 tsp Olive Oil
- 2 tsp Taco Seasoning (or, see chili seasoning blend recipe below and use 2 tsp of blend)
- 6 cups Chicken Bone Broth
- 1 14.5 oz can Diced Tomatoes
- 1 tsp Ground Cumin
- 1.5 cups Frozen Corn
- 1/2 14.5 oz can Black Beans
- 2 Avocados (sliced, for topping)
- 1 tbsp Sour Cream (for topping)
- Cilantro (for topping)
- Shredded Cheese Blend (for topping)
- Crispy Tortilla Strips (for topping)
For Chili Seasoning Blend
- 2 tbsp Chili Powder
- 1 tsp Ground Cinnamon
- 1 tsp Smoked Paprika
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 2 tsp Ground Cumin
- 1 tsp Kosher Salt
- 1 tsp Dried Oregano
- 1/2 tsp Black Pepper
Instructions
- Slice the yellow onion and finely chop garlic cloves and jalapeño before adding to a large pot with olive oil. Sauté until onions, garlic, and jalapeño over medium heat until garlic and onions are fragrant, around 2 minutes.
- If using chicken breast, slice into strips and season with salt and pepper before adding to the pot with onion and garlic.
- Sprinkle in taco seasoning (or chili seasoning blend) and a pinch of black pepper and continue cooking until chicken has cooked through. Remove chicken from heat and set aside on a cutting board to cool.
- Meanwhile, reduce the heat of the pot to medium low and add in the can of diced tomatoes, cumin, and chicken bone broth and stir to combine.
- If you are using chicken drumsticks, add to the pot at this step. Then, cover pot with a lid and let simmer for 10-15 minutes (you may need to reduce the heat to low if the soup begins to boil vigorously).
- If using chicken breast, shred the cooked chicken while the soup is simmering. To do so, take a fork in each hand and, starting towards the middle of the chicken strip, begin pulling in outward motions using the forks until shreds form. For a quicker method (and thinner shreds), toss the chicken in a high-speed blender or food processor and pulse 3-5 times until chicken is shredded.
- After the soup has simmered, set the heat to low if you haven't already, and, if using chicken drumsticks, check to ensure they are fully cooked. If they have not cooked fully, continue simmering the soup with the lid on the pot until cooked through. Then, remove from heat and let cool on a cutting board.
- Taste soup broth and adjust seasoning as desired, adding more salt or chili seasoning to your taste preference. If using chicken breast, add shredded pieces to the pot. Then, add corn and black beans.
- If using chicken drumsticks, remove meat from the bones, and toss the bones. Then, shred the meat using the same steps above (either with two forks, or in a high-speed blender or food processor). Add to soup.
- Stir all ingredients to combine. Then, serve in a bowl and top with tortilla strips, shredded cheese, avocado, sour cream, and cilantro.
Watch my video on how to make this recipe by clicking here.
