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Chicken Tortilla Soup

Stovetop Chicken Tortilla Soup with salty tajin chips and loads of toppings this soup is a touch spicy, has a good amount of tomato and is super warm and comforting. Made with house made authentic enchilada sauce, and slow roasted shredded chicken, it has all the flavours of a classic enchilada packed into a delicious bowl of soup.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6
Author: the communal feast

Ingredients

  • 1 medium yellow onion
  • 2 TBS olive oil
  • 3 garlic cloves minced
  • 400 g tinned San Marzano tomatoes crushed
  • 4 cups chicken broth
  • 1 1/2 cup enchilada sauce see notes
  • 2 cups shredded cooked chicken or 3 boneless, skinless chicken breasts- see notes
  • 6 corn tortillas
  • Toppings: chopped cilantro green onions, shredded cheese, avocado, lime wedge, mexican crema

Instructions

  • In a Dutch oven or large soup pot, heat olive oil. Once the oil is hot, sauté the onions until translucent. Stir in the garlic cooking 1 minute followed by crushed tinned tomatoes, broth and enchilada sauce. For the tomatoes, you can use your hands to crush them inside a bowl and pour them into the soup pot. Bring to a slow boil, cover and simmer 25 minutes.
  • Once the soup has finished simmering, stir in the cooked chicken, continuing to cook until warmed through. About 10 minutes.
  • Meanwhile make the crispy tortilla chip topping. Cut the corn tortillas into quarters, pile overtop together and cut into thin strips. Fry with oil in a pan a few minutes per side until golden and crispy, tossing ensuring not to stick together. Season chips with salt and tajin.
  • `Add a small handful of chips to the bottom of each bowl, ladle the soup overtop and top as desired with shredded cheese, cilantro, onions, avocado, crema and more chips. Enjoy!

Notes

  • raw chicken: If using raw chicken breasts, sear the chicken in the soup pot with some oil to brown both sides before everything else. Remove the chicken and set aside. Return the chicken to the soup to cook while it simmers.
  • Enchilada sauce:
    1 dried ancho chili
    2-3 guajillo chile peppers
    4 dried chile de Arbol
    water
    1 cup chicken broth
    1 14oz can san marzano tomatoes
    4 garlic cloves
    1 medium yellow onion
    1 tsp dried oregano
    1 tsp ground cumin
    1 chicken bouillon cube