Homemade Tortilla Soup

Homemade Tortilla Soup is a flavorful and satisfying dish that combines a rich, savory broth with tender chunks of chicken, tomatoes, and spices. Topped with crispy tortilla strips, avocado, and fresh cilantro, this soup offers a perfect balance of textures and flavors. It’s a comforting meal that's easy to make and ideal for any day of the week.

5 from 1 vote

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Course: Soup

Cuisine: Mexican

Diet: Low Fat

Prep Time: 15

Cook Time: 8 30

Total Time: 8 45

Servings: servings

Calories: 651kcal

Author: Michelle

Ingredients

1 medium yellow onion chopped
2 cloves garlic chopped
28 ounces whole peeled tomatoes (1 can)
4 ounces sliced green chile peppers (1 can)
10 ounces enchilada sauce (1 can)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
32 ounces chicken stock
10 ounces frozen corn
1 pound chicken shredded
2 limes
1 tablespoon cilantro chopped
8 corn tortilla
Vegetable oil

Instructions

Add all ingredients to the chicken to a crock pot. Cook on low 6-8 hours or on high 3-4 hours (don’t do the raw chicken if you’re cooking it on high).
1 medium yellow onion, 2 cloves garlic, 28 ounces whole peeled tomatoes (1 can), 4 ounces sliced green chile peppers (1 can), 10 ounces enchilada sauce (1 can), 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon pepper, 1 bay leaf, 32 ounces chicken stock, 10 ounces frozen corn, 1 pound chicken
When the soup is near done, use a spoon or spatula to squish the tomatoes against the sides of the crock pot so that they fall apart. This is easier to do at the end of cooking than right away when you’re starting the soup.
Also near the end, prepare your tortilla strips. Brush the tortillas lightly with oil, then cut them into strips. Bake them in a 350 degree oven for 10-15 minutes until lightly crispy.
8 corn tortilla, Vegetable oil
Just before you’re ready to serve, add the juice from your limes to the soup and stir briefly. Serve the soup with chopped cilantro as garnish, along with the awesome tortilla strips you just made. You can also add avocado or cheese, sour cream or whatever else strikes your fancy.
2 limes, 1 tablespoon cilantro

Equipment

6 Quart Crock Pot

Chef's Knife

Bamboo Cutting Board

Notes

For the enchilada sauce, I use the medium green sauce but feel free to go hot or mild, depending on your preferences.
There are two choices regarding adding the chicken to the soup. Choice A: poach your chicken the way you normally would then shred it and add it to the soup. Choice B: Have plenty of time to cook your soup and add the raw chicken to the soup, letting it poach as the soup cooks, then pulling it out at the end and shredding it.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.