An Appetizing Chicken Tortilla Soup
A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Whenever we visit my parents in Longboat Key, Florida, we spend a lot of time hanging out at St. Armands Circle. It’s the kind of place where you stroll in and out of boutiques, people-watch at sidewalk cafés, walk around with drippy ice cream cones, and ask every stranger with a dog if your children can pet it. One of our favorite restaurants there is Tommy Bahama. The food’s always good, and we love sitting around a big round table under gently spinning wicker fans, listening to a one-man band play endless Jimmy Buffet tunes. We all have our favorite dishes at Tommy’s but one thing everyone agrees on is the chicken tortilla soup, made from puréed vegetables and corn tortillas. This is my version — lightened up a bit from the original but just as satisfying. (Photo above by Alexandra Grablewski, Chronicle Books 2018)
WHAT YOU’LL NEED TO MAKE CHICKEN TORTILLA SOUP
HOW TO MAKE CHICKEN TORTILLA SOUP
Begin by heating the oil and butter in a large soup pot over medium heat. Add the onions, garlic, and green pepper.
Cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn the heat to medium-low if the mixture is browning too quickly.)
Add the flour and cook, stirring constantly, for 1 minute.
Add the chicken broth, cut tortillas, cumin, chili powder, salt, and cayenne.
Bring to a boil, then turn the heat down to low and simmer, uncovered, for 15 minutes.
Off the heat, then use a handheld immersion blender to purée the soup until completely smooth.
If you don’t have a hand-held blender, let the soup cool slightly and use a standard blender to purée in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.
Taste and adjust seasoning, if necessary. Stir in the chicken, if using, then ladle the soup into bowls and serve with optional additions. Enjoy!
Chicken Tortilla Soup
By Jennifer Segal, inspired by Tommy Bahama Tropical Café
A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal.
Servings: 6
INGREDIENTS
For soup
1/4 cup extra virgin olive oil
4 tablespoons unsalted butter
2 medium yellow onions, roughly chopped (about 2-1/2 cups)
4 cloves garlic, peeled and sliced into quarters
1 green bell pepper, seeded and roughly chopped
3 tablespoons all-purpose flour
2 quarts (8 cups) low-sodium chicken broth (best quality such as Swanson)
6 small (6-inch) corn tortillas, cut into small pieces
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
Optional additions
2 cooked skinless chicken breasts, cut into bite sized pieces (see note)
Sour cream
Crushed tortilla chips
Chopped fresh cilantro
1-2 avocados, peeled, pitted and sliced
INSTRUCTIONS
In a large pot, heat the oil and butter over medium heat. Add the onions, garlic, and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn the heat to medium-low if the mixture is browning too quickly.)
Add the flour and cook, stirring constantly, for 1 minute. Add the chicken broth, cut tortillas, cumin, chili powder, salt, and cayenne and bring to a boil. Turn the heat down to low and simmer, uncovered, for 15 minutes.
Remove the pot from the heat, then use a handheld immersion blender to purée the soup until completely smooth. (Alternatively, let the soup cool slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.) Taste and adjust seasoning, if necessary. Stir in the chicken, if using, then ladle the soup into bowls and serve with optional additions.
Note: I usually use leftover or rotisserie chicken for this soup, but if you want to cook the chicken from scratch, you’ll need two bone‑in chicken breasts. Preheat the oven to 425°F and set an oven rack in the middle position. Place the chicken breasts on an aluminum foil–lined baking sheet, season with salt and pepper, and cook for 35 to 40 minutes, or until the chicken is cooked through. Let cool, then pull the meat off the bone and cut into bite-sized pieces.
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. This soup will also keep nicely in the fridge for 3 to 4 days. (If refrigerated or frozen, the soup will thicken up quite a bit, so add a bit of water or chicken broth while reheating to thin it out as necessary.)
NUTRITION INFO
Per serving (6 servings)
Serving size:1 bowl (does not include toppings)
Calories:293
Fat:20 g
Saturated fat:7 g
Carbohydrates:23 g
Sugar:3 g
Fiber:3 g
Protein:9 g
Sodium:526 mg
Cholesterol:20 mg