Ingredients for Authentic Chicken Tortilla Soup
- 2 1/2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- Water
- 1 (10 ounce) can diced tomatoes with green chilies (Rotel)
- 2 (14.5 ounce) cans crushed tomatoes
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon sugar
- 1 dash Tabasco sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup crushed tortilla chips
- 4 cups chicken broth
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How to Make Authentic Chicken Tortilla Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- Add minced garlic and sauté for 1 minute more, until fragrant.
- Stir in 2 tablespoons of flour and cook for 1 minute, stirring constantly.
- In a separate bowl, whisk together the remaining 2 tablespoons of flour and 2 cups of chicken broth until smooth. Gradually whisk this mixture into the pot with the onions and garlic.
- Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
- Add crushed tomatoes, chopped cilantro, and shredded chicken to the pot.
- Cook for 20 minutes on medium-low heat, stirring occasionally.
- Stir in sugar and Tabasco sauce.
- Simmer for another 10 minutes to allow flavors to meld.
- Stir in shredded Monterey Jack cheese and let it melt completely.
- Gently stir in crushed tortilla chips. Remove from heat and let the soup stand for 15 minutes to allow the flavors to blend and the chips to soften slightly.
- Serve hot, garnished with additional shredded cheese and tortilla chips, if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
12g
Fat
33g
Carbs
6g
