Chicken Tortilla Soup comes together quickly using leftover chicken and the Mexican flavors are always a hit with my family.
I have shared my recipe for crock pot tortilla soup but not this version of chicken tortilla soup I make on the stove. Actually I had forgotten about this recipe somewhat. My friend Alison gave it to me years ago and we love it. I recently attended a luncheon where Alison served it and I remembered how much I really like the soup and that it had been way too long since I’d made it.
This soup is so good. It is pretty quick and easy to put together too. Especially when you use a rotisserie chicken like I did. I like this soup full of chicken so I used the entire chicken in the soup. You can also use leftover chicken, or cook chicken breasts at home.
Be sure and allow time to let the soup simmer for an hour or so. It gives all the flavors time to meld together and taste even better. The recipe also calls for some very brand specific ingredients. I’ve always follow Alison’s instructions but if you can’t find those brands use what you have – I’m sure it will still be delicious!
When ready to serve, top with tortilla chips, grated cheese and some sour cream. I love how the soup thickens up as the cheese melts into the soup and the tortilla chips soften up and get mixed in. There are a lot of flavors and textures in this soup that you will love.
Tortilla Soup Recipe
Chicken Tortilla Soup
Ingredients
- 1/4 C olive oil
- 3 cloves garlic minced
- 1/2 large onion chopped
- 2 Tbsp dry parsley
- 1 4oz can chopped green chilies
- 12 oz. stewed tomatoes
- 12 oz. beef broth
- 24 oz. chicken broth
- 2 C tomato sauce
- 1 12 oz. can corn do not drain
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp Lea & Perrins Worcestershire sauce
- 1 1/2 Tbsp Lea & Perrins steak sauce
- 1 C water
- 5 C shredded chicken 1 rotisserie chicken
- 2 C cheddar cheese grated
- tortilla chips
- sour cream
Instructions
- Saute onions, garlic and parsley in olive oil.
- Add all ingredients except chicken, cheese, chips and sour cream.
- Simmer slowly, covered for 1- 1 1/2 hours.
- Add chicken and warm.
- To Serve: Add soup and top with chips, cheese and sour cream
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Rebekah @ Making Miracles
January 30, 2012 at 9:39 amI LOVE tortilla soup – the pictures are beautiful and this looks terrific!! It always smells so great while its simmering… mmm!!
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January 30, 2012 at 10:47 amOh, definitely a great soup for winter! yum! I love tortilla soup and it has been years since I’ve had some! I will make this this week!
April
January 30, 2012 at 1:56 pmI’ve tried a couple of times over the last couple of months to get your River City Clam Chowder recipe thinking maybe it was my computer but there’s nothing on the post anymore? Am I missing something?
And I love your blog and all of the recipes!
Thanks!
Leigh Anne
January 30, 2012 at 2:07 pmI have no idea where that post went!! I guess I need to redo it. Thanks for bringing it to my attention. I’ll try to do that this week. It’s a great recipe!!
Kathryn
January 30, 2012 at 6:02 pmOne of my favorites. Thanks for sharing.
MarySue
January 31, 2012 at 9:08 pmLooks great and imagine it will taste equally great. Thanks for sharing; I can always count on your for sharing goodies on your blog.
renee
February 2, 2012 at 11:19 amI’m making this today! I live near Costco and always have a chicken to use up. Thanks for sharing here…it looks delish.
Christine
February 11, 2012 at 4:20 amI made this last night. Easy and delicious!!! Thanks. If I can figure out how to post this to Foodily with a link back to you…I’m on it!!
Leigh Anne
February 11, 2012 at 9:56 amSo glad you enjoyed it – it’s a favorite around here.
Melissa
February 12, 2013 at 2:18 pmMaking this right now….noticed that 1 cup of water is mentioned twice…is that a typo? Smells good so far!
Leigh Anne
February 12, 2013 at 2:28 pmThat’s a typo – only 1 cup of water
Melissa
February 12, 2013 at 2:49 pmThanks!
Melissa
February 12, 2013 at 2:48 pmUsed your quick microwave method to cook the chicken breast and it was perfect! Threw it in the kitchen aid to chop and it is ready for the soup.
Debbie
March 21, 2013 at 2:13 pmMade this for dinner. I shredded chicken from cooked drumsticks (8 I think to get 3 cups) as I did not have any rotisserie on hand. Five stars! This one is a keeper. Thanks for sharing.
Leigh Anne
March 21, 2013 at 7:24 pmSo glad you enjoyed it and great idea to use the drumsticks!
Liz
April 26, 2014 at 2:33 pmNice soup recipe. Thanks Leigh Anne.
Shanell
December 29, 2016 at 8:40 pmI don’t typically carry Lea & Perrins Steak Sauce, but often have Heinz 57 or A-1. Is it similar to either one of those?
Leigh Anne Wilkes
January 2, 2017 at 8:14 pmI am sure either would work fine