This green chicken tortilla soup takes me back to growing up in San Diego.
To make a delicious green chicken tortilla soup you need to follow a few steps and tips on making the best soup possible.
What goes with chicken tortilla soup?
Green Chicken Tortilla Soup is hearty enough to serve alone but also pairs well with:
- Roasted corn & peppers
- Salsa or guacamole
- Cheesy Quesadillas
How to thicken chicken tortilla soup?
Traditionally tortilla soup has a thin broth, whereas Green Chicken Tortilla, Soup has a stew-like consistency. However, tortilla strips can be added to the soup while cooking to add thickness. If you prefer a thicker consistency similar to a chowder, adding cornstarch, roux, arrowroot flour, tapioca flour, or potato starch thickens while keeping the same delicious flavor.
Can you make chicken tortilla soup with rotisserie chicken?
Yes, using rotisserie chicken breast or thighs can add to the flavor profile of your soup. If you choose to use a store-bought rotisserie chicken, this may count down your cooking time; however, the meat may not be as juicy.
Can you freeze chicken tortilla soup?
Allow the soup to cool completely, then transfer to a freezer bag or freezer-safe container. Leave room for expansion as it freezes. I recommend using freezer bags as it’s the best way to avoid freezer burn. Using quart size freezer bags is a great way to separate the soup into smaller or single-serving portions. When stored properly, it can be kept frozen for about two to three months. The night before planning to serve, thaw overnight in the refrigerator.
Can I slow cook the chicken tortilla soup?
A slow cooker brings out the flavor in foods. Preparing your soup in a slow cooker will free you up to do other things while still creating a flavor-packed wholesome meal. A slow cooker uses low cooking temperatures and generally does not overcook food so your soup will be safe if cooked a little longer than recommended cooking time.
- 3 chicken breasts or thighs
- 10 to matillos
- 1 small onion chopped
- 6 cups chicken broth
- 3 jalapenos deseeded
- 2 garlic cloves
- 1 ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 cup cilantro
- 2 tablespoons lime juice
- 2 tablespoons worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon olive oil
- 1 bay leaf
- broken tortilla chips or tortilla strips
- Optional toppings:
- Tortilla chips avocado, sour cream, fresh cilantro, jalapeno slices, red onion, shredded cheese, queso fresco, limes and sesame sticks and tapatio.
- Add chicken broth to a large pot and bring to a boil. Lower temperature to a simmer and add in bay leaf and chicken and bay leaf to large pot. Once completely cooked through, approximately 20 minutes, then remove the chicken from the pot and let it cool. When the chicken is cool enough to handle use a fork to shred the meat. Remember to remove the bay leaf.
- While the chicken cooks, heat olive oil in a separate saucepan on medium heat. Add in tomatillos, onion, garlic, jalapenos, cilantro, cumin, chili powder, cayenne, salt and pepper and cook down for approximately 10-12 minutes. Tomatillos should be blistered and soft to the touch. Add tomatillo mixture to the food processor and blitz until smooth.
- Stir in tomatillo mix and shredded chicken back into the pot of broth. Add in lime juice, worcestershire sauce and honey and stir and let simmer. Taste and add any additional salt and pepper to your liking.
- Ladle soup into bowls, top with tortilla chips to taste, optionally garnish with your preferred toppings; serve immediately.
*Nutrition information is a rough estimate.
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