Chicken Tortilla Soup Recipe (2024)

FAQs

What is chicken tortilla soup made of? ›

Chicken tortilla soup actually is an authentic Mexican dish. The traditional soup is made with chicken broth, tomatoes, garlic, onion, chiles, and fried tortilla strips. There are also variations of the soup, like ones that include beans.

What do you eat tortilla soup with? You can enjoy tortilla soup with many things, like tacos, burritos, and quesadillas. Mexican rice, chips with guacamole, roasted corn, black beans, and Mexican cornbread are also good choices.

Mix cornstarch with a small amount of water to create a slurry. Slowly pour the slurry into your soup while stirring continuously. Allow the soup to simmer for a few minutes to activate the thickening properties of the cornstarch. Remember to whisk the soup well to avoid any lumps.

Chicken tortilla soup is low in calories but high in flavor. The amino acid cysteine, contained in the chicken in this powerful soup, loosens secretions, thinning out mucus and promoting coughing, which is needed to clear your nose and throat.

Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts. Chicken bouillon or bouillon de poulet is the French term for chicken broth.

Tortilla Soup was born in the state of Tlaxcala near Mexico City. In fact, Tlaxcala in Nahuatl means “the land of the corn” or “ the place where tortillas abound.” Tlaxcala was one of the first places where the Spaniards settled.

Without a doubt the tortilla soup is one of the most representative dishes of the Mexican gastronomy. Its origin is attributed to the state of Tlaxcala (soil of maize) and the dish represents the fusion of the Prehispanic and Spanish cultures.

Fresh cilantro

And I always serve this soup with lime wedges for squeezing! Store leftover tortilla soup, separately from its toppings, for up to 4 days in the fridge. It also freezes well.

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

How to make chicken soup a little thicker? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

The combination of our delicious chicken, hearty beans and corn, flavorful green chilies and cilantro, creaminess of sour cream, as well as herbs and spices make it a perfect, soothing dish. It's comfort in a bowl.

A hot and soothing vegetable soup can be beneficial for easing cold and cough symptoms. Consider a vegetable broth-based soup with ingredients like carrots, ginger, garlic, onions, and leafy greens. These ingredients may provide vitamins, antioxidants, and warmth that can be comforting during a cold.

Traditional tortilla soup is made of fried corn tortilla pieces, submerged into a broth of tomato, garlic, onion, and epazote. It is served with pieces of pasilla chiles, chicharrón, avocado, queso panela, lime, and Mexican crema.

The best chicken soup recipes are chock-full of veggies like carrots, celery and onions — all of which are rich in vitamins C and K, not to mention other antioxidants and minerals. Vitamin C is a nutrient your body needs to form blood vessels, cartilage, muscle and collagen in your bones.

INGREDIENTS: chicken stock, diced tomatoes in juice, cooked chicken meat, cooked white chicken meat, onions, corn, carrots, roasted poblano peppers, roasted red bell peppers, roasted green chiles, tortillas (corn, water, lime), contains 2% or less of: tomato paste, water, cultured dextrose, sea salt, modified food ...

tortilla, round, thin, flat bread of Mexico made from unleavened cornmeal or, less commonly, wheat flour. Traditionally, the corn (maize) for tortillas was boiled with unslaked lime to soften the kernels and loosen the hulls. (This lime was the principal source of calcium in the Mexican diet.)