Mom’s Chicken Tortilla Soup

A delicious chicken tortilla soup recipe from Mom's kitchen, featuring homemade tortilla crisps and a rich, flavorful soup base.

By @maxiskitchen

Original recipe source

Mom’s Chicken Tortilla Soup

Cook time: 40 minutes

Servings: 4

Ingredients

  • 4 Corn Tortillas
  • 2 Tbsp Avocado Oil
  • 1 pinch Kosher Salt
  • 1 Tbsp Avocado Oil
  • 1 Medium Yellow Onion
  • 0.5 Jalapeño
  • 3 Garlic Cloves
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1.5 tsp Kosher Salt
  • 0.5 tsp Coriander
  • 1 tsp Sugar
  • 28 oz Can Whole Peeled Tomatoes
  • 3 Corn Tortillas
  • 4 Cups Chicken Stock
  • 0.5 Lime
  • 1 Ear Corn
  • 2 Cups Cooked Shredded Chicken Breast
  • 1 Avocado
  • 0.5 Cup Shredded Mexican Blend Cheese
  • 1 handful Fresh Cilantro Leaves
  • 2 Boneless Skinless Chicken Breasts
  • 1 pinch Salt
  • 1 drizzle Oil

Instructions

  1. Preheat oven to 400F on convection mode (or 425F regular bake). Toss the tortilla strips with the avocado oil and a pinch of salt, then spread in a single layer on a baking sheet. Bake 6-8 mins until golden and crisp. Set aside.
  2. In a large pot, heat the avocado oil over medium heat. Add onion and jalapeño and cook until softened, 4-5 mins. Stir in garlic, cumin, chili powder, coriander, sugar, and salt. Cook 1 min until fragrant.
  3. Add tomatoes (with their juices), torn tortillas, and chicken stock. Bring to a boil, then simmer on low uncovered for 15 mins, until tortillas are very soft. Remove from the heat and purée with an immersion blender until smooth (or transfer to a blender; blend in batches if needed). Stir in the lime juice.
  4. Place the fresh corn kernels in a microwave safe bowl. Cover and microwave for 1-2 mins until slightly tender with an al dente bite (or add them directly to the soup and simmer for 2-3 mins).
  5. To serve, divide the chicken, corn, avocado, cheese, and tortilla strips among 4 bowls. Ladle the hot soup into each and top with a few cilantro leaves.
  6. To cook your own chicken, season 2 boneless skinless chicken breasts with salt and a drizzle of oil. Bake at 400F for 20-25 mins, or simmer gently in salted water or broth for 18-20 mins.
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