Chicken Tortilla Soup

About this recipe

Chicken Tortilla Soup is built on a foundation of pureed tomatoes, jalapeños, and garlic that becomes richer and deeper as it simmers with chicken, picking up subtle smoky notes from cumin and chipotle. The chicken shreds into tender strands and flavours the broth further, creating something more complex than the sum of its parts. Crispy tortilla strips stirred in at the end add texture and substance — they soften from the broth but maintain enough character to be noticeable. Building the broth properly determines the final quality of the soup. Fry onion, garlic, and jalapeños in oil first, then add cumin and chipotle briefly — this toasting step prevents the spices from tasting raw. Pour in pureed tomatoes and cook for three minutes to reduce slightly before adding the stock. This concentration creates depth that long simmering alone won't achieve. The whole broth should bubble very gently for about fifteen minutes, allowing flavours to meld without the aggressive reduction that comes from hard boiling. The chicken itself should be poached gently in lightly salted water until just cooked — about twelve minutes for breast meat. Overcooking creates stringy, mealy texture. Pull the hot chicken from the water and shred it with two forks, then add the shredded meat to the simmering broth just before serving so it reheats without cooking further. Ladle into bowls over crumbled tortilla chips and top with fresh avocado slices, fresh coriander, and a squeeze of lime. Black beans and corn provide substance and additional protein. Each serving provides 32 grams of protein and 10 grams of fibre, making this genuinely filling. This soup freezes beautifully without the garnishes — add those fresh just before serving. The spice is medium and warming.