I LOVE chicken tortilla soup!
Love, love, love it!
The first time I had this glorious dish was in California & it just brings me back to that sunny place every time I eat it.
Chicken Tortilla Soup is something special – it’s one-of-a-kind. The only soup that is ALL. ABOUT. THE TOPPINGS. Yes, it’s crucial to get a good base soup that’s thick, savoury and delicious…but you make it a whole other experience with the toppings, and the more the better!
I promise, when you make this, because you will, you will love it forever and ever!
It’s easy, super versatile, healthy, quick, delicious, allergy-friendly depending on what you want on top and again, extremely delicious! You really can’t go wrong with this soup, that’s the beauty of it!
The only downside is we NEVER have leftovers… I’ll have to make a double batch next time!
If you are craving something different for your weeknight meal. This soup is it!
If you are looking for a healthy alternative that isn’t boring. This soup is it!
If you are having guests over and want to impress them without being scared of epically failing on a meal. This soup is it!
If the sky is blue and you are hungry. This soup is it!
You get the idea 🙂 Let me show you how to create bliss in a bowl.
First I want to break down the seasoning mix I use.
Traditional tortilla soups use a mix of seasonings like cumin, chili pepper, garlic etc. Which you can totally do! But we love cajun seasoning for our tortilla soup! It’s a bit different, but we find it really brings out the rest of the ingredients! We use this Cajun seasoning for our fajitas, tacos and most Mexican-Spanish inspired meals we cook. I am all about getting ingredients that you can use in a bunch of different meals, this seasoning is no exception!
Another essential part of this soup is my Milo cast-iron pot. I have made this soup in a stainless steel pot & an instant cooker, both never truly giving me the browned goodness of my veggies that come with a cast-iron pot. I can make a beautiful, big batch of soup in my Milo and it’s only $95 USD!
I cannot stress enough how differently a cast-iron pot cooks food…it’s almost unbelievable how different a meal can taste being cooked in one! These pots are typically SUPER expensive and a HUGE investment to make into your kitchen, but Milo gives you the quality & cuts out the middle-man so you can pay less!
Head on over to my Instagram because I am holding a GIVEAWAY for one right now! (ends 07/13/2018)
Okay, back to the soup!
This tomato base is so so simple to create, especially if you have some leftover rotisserie chicken or make shredded chicken to put in your freezer – but honestly, you can cook up a couple chicken breasts in the oven while you prep the rest of the meal within 20 minutes!
Let the soup do it’s thing on the stove for about 45 minutes, stirring now and then, adding salt as needed. If tomatoes had a BAE, it would be salt. You don’t want to disappoint your soup, or yourself, by undersalting!
Prep all your toppings while this baby simmers.
Give me alllll the toppings!
Chop some onions, slice some avocado, shred the cheese…all that fun stuff! This is a good time to taste test your toppings…you know, just to make sure they are good! You can also add some salsa, I’ve heard of people adding a bit of queso, chopped jalapenos! Whatever your heart desires!
For the tortilla chips, since they are what makes a tortilla soup legit…we just use regular tortilla chips and break ’em apart a bit. You can definitely go seriously authentic and crisp up some corn tortillas and cut them into strips!
Side note: I am obsessed with what my Milo looks like mid-cooking. You can see how much the soup has cooked down, it’s all colorful and pretty around the sides – I love when pots look cooked in and used…having white enamel inside helps haha! I feel like it just makes your dish look so much yummier!
Once your soup is done let it rest for 20 minutes, then a few minutes before eating ladle it into bowls and toss in your tortilla chips and let them soften a little!
Have you ever seen anything so simple + delicious!? I PROMISE this will become a staple in your home! My kids adore it! I blended a bowl for my 1-year-old and he ate every bite!
Here’s the recipe, I would love to know how you like it!! Come back and tell me!
Chicken Tortilla Soup
- 2 whole Chicken Breasts skinless, boneless
- 2 tbsp Olive Oil
- 1 tbsp Cajun Seasoning
- 1/2 tsp Salt
- 1 cup Onion diced
- 1/2 cup Yellow Bell Pepper diced
- 1/2 cup Red Bell Pepper diced
- 3 Garlic cloves Minced
- 1 28 oz. can whole tomatoes
- 4 cups Low Sodium Chicken Stock
- 3 tbsp Tomato Paste
- 4 cups Hot Water
- 1 19 oz. can Black Beans Rinsed & drained
- Tortilla chips
- Plain Greek Yogurt
- Diced Avocado
- Diced green onions
- Grated Cheddar Cheese
Preheat oven to 375 degrees
Mix 1 tbsp. Cajun seasoning and 1/2 tsp salt
Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a generous amount of spice mix on both sides.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done.
Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, yellow pepper and minced garlic. Stir and begin cooking, then add the rest of the spice mix.
Stir to combine, then add shredded chicken and stir.
Using your hand, squish each tomato into the pot. I know it’s messy…but hey, from scratch recipes usually are 🙂 Pour in the rest of the tomato juices.
Add chicken stock, tomato paste, water, and black beans.
Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Check seasonings and add more if needed. Don’t under-salt!
Cook for another 30 minutes.
Turn off heat and allow to sit for 20 minutes. Meanwhile prep the toppings!