I didn’t grow up on Mexican food, but when I moved to the great state of Texas… BOY did Tex-Mex win over this Midwestern girls heart. Chicken tortilla soup has become one of my favorite things in the world. And you don’t know how many recipes I’ve tried to find the best and most authentic tasting. And seriously… I took 14 pictures of this soup and I still don’t know that I ‘captured’ how DELICIOUS this soup really is.
It’s one of my favorite things to make and my hubby begs for it when the weather starts to cool down. This recipe is so authentic tasting with a rich bone broth that really blows any restaurant version out of the water. Not to mention, when your sick and need soup this is my go-to! The spice clears those sinus’ out and the bone broth is so rich in nutrients to aid in feeling better!
* side note.. It calls for a raw whole chicken. This may intimidate some of you but it’s really what makes the best most flavorful broth. You could also use 4 raw chicken breasts (but I still think using the whole chicken has the most favor and nutrition benefits). You can probably sub with a pre-cooked rotisserie chicken, and using canned chicken broth instead. I just can’t vouch for the flavor… but it would cut down on the prep time! (If you try it that way.. Please let me know on Facebook or Instagram!)
What you’ll need:
1 • Raw whole chicken (smallish size)
2 • White Onions (diced)
5 • Carrots (chopped)
5 • Stalks of Celery (chopped)
3 • Cloves Garlic (minced)
1 • Bunch Cilantro (loosely chopped)
1 • Serrano Pepper – seeded and finely diced. (omit if you do not want it SUPER Spicy). I omit now that i have kids 🙂
3tsp. Cumin (or more to taste)
4 • Chicken bouillon cubes
2 • 28oz cans of Rotel tomatoes – original (or mild if you want less heat)
1 • Can Corn
4-5 white corn tortillas (torn/cut ~ 1/2 in strips)
Boil whole raw chicken in big stock pot about 1/2 full of water (you’ll want your water to cover the chicken) along with ends of carrots, celery, onions and minced garlic and bouillon cubes (this makes the base/stock of the soup). add 1 tsp salt and 1/2 tsp pepper. When chicken is done remove to cutting board to cool. meanwhile – spoon out veggie ends and dispose. Then add all chopped veggies (except cilantro) to pot of broth and simmer.
Add cumin, Rotel tomatoes, Serrano peppers and corn. De-bone chicken and shred/cut into bite size pieces. Add chicken back to pot. Add torn tortillas peices.
Simmer for about 20min or until tortillas have disolved and veggies are tender. Stir in cilantro at the end. Sometimes, before I add the cilantro, I skim the top of the soup with a spoon if there looks like there’s quite a bit of fat.
Serve with a handful (or two!) of crumbled taco chips and a sprinkle of Cheddar and/or Jack cheese – and I love love love a few slices of avocado on top of the soup. It just adds a something special to the dish!