Simplified Chicken Tortilla Soup

This is the best homemade chicken tortilla soup! A tomato based broth with shredded chicken and topped the way you like it.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings or more

Calories 213kcal

Author Meghan

Ingredients

5 vine ripened tomatoes
3 tablespoons olive oil
1 yellow onion diced
3 cloves garlic minced
1 red bell pepper diced
1 teaspoon chili powder
1 teaspoon ground cumin
3 cups chicken broth
1 cup water
1 or 2 jalapeño peppers depending on your spice preference, ribs and seeds removed and roughly chopped
14.5 ounces canned fire roasted diced tomatoes
salt and pepper to taste
2 cooked chicken breasts shredded or diced

Optional toppings:

Crushed tortilla chips/tortilla strips
1 Roma tomato diced
Chopped fresh cilantro
Shredded cheese Monterey Jack, Cheddar, etc.
Light sour cream

Instructions

Preheat the oven to 350°F.
Slice the tomatoes in half. Spread 1 tablespoon of the olive oil on a foil-lined baking sheet and arrange the tomatoes on top, skin side up. Drizzle the tomatoes with another 1 tablespoon of the olive oil. Roast the tomatoes for 35 minutes, until the skins wrinkle and the tomatoes are slightly brown around the edges.
5 vine ripened tomatoes
Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed, 4-qt. soup pot over medium heat. Add the onion, garlic, and bell pepper and sauté about 5 minutes, until the vegetables become soft. Stir in the chili powder and cumin and cook for 1 minute.
1 yellow onion, 3 cloves garlic, 1 red bell pepper, 1 teaspoon chili powder, 1 teaspoon ground cumin
Add the chicken stock and water. Bring to a boil over medium heat, then cover, decrease the heat and simmer 10 - 15 minutes.
3 cups chicken broth, 1 cup water
Meanwhile, place the chopped jalapeños, the canned tomatoes with their juices, and the roasted tomatoes (included all the juices and browned tomato bits) in the bowl of a food processor fitted with a metal blade. Puree the jalapeño-tomato mixture about 1 minute. Transfer the mixture to the soup and continue simmering, covered, about 30 – 60 minutes.
1 or 2 jalapeño peppers, 14.5 ounces canned fire roasted diced tomatoes
Add salt and pepper to taste along with the cooked shredded chicken. Simmer a few minutes until chicken is heated through.
salt and pepper, 2 cooked chicken breasts
Ladle the soup into bowls. Top as desired and serve immediately.

Notes

You're Gonna Bake It After All
bakeitafterall.com

Nutrition