The Easiest Tortilla Soup
A quick and easy tortilla soup recipe. In Austin, some restaurants put the garnishes and chips in the bowl first and pour the broth over. I like to put the chicken in the bowl and pour the broth over. A pile of tortilla chips is serve on the side, with a few sprinkled on top.
Servings 6 servings
Cost 5
Ingredients
- 2 teaspoons oil
- ¾ cup chopped onions
- 1 tablespoon minced garlic
- 1 can red enchilada sauce (10 oz)
- 2 cans fire-roasted tomatoes, drained (14 oz each)
- 1 ¼ teaspoons chili powder, the Tex Mex blend type**
- 1 teaspoon ground cumin
- 2 ¾ cups chicken broth, reduced sodium type
- 1 cup frozen corn, like Trader Joe's Mexicorn
- 1 can black beans, drained (optional)
- ¼ cup half & half or a mixture of milk and cream
- 1 pound cooked chicken breasts, cut into cubes or shredded
Topping
- Sour cream, cilantro, lime for serving Chopped cilantro, for serving Sliced lime, for serving
- 1 cup sliced corn tortillas, air fried, or store-bought chips
Instructions
- Heat the oil in a large pot. Add the onions and cook until soft, then add garlic and cook for about 1 or 2 minutes.
- Add all of the other ingredients except for the cream, beans and chicken and and heat until warm and bubbly. Stir in the beans and then the cream. At this point you can add the chicken, or leave the chicken out. Put the chicken in serving bowls and pour the soup over the chicken in the bowl.
- Serve in bowls topped with tortilla chips or air-fried corn tortilla strips plus cheese, cilantro (if you like it) and sour cream.
Notes
Chili powder is a blend of chilis and other seasonings. Examples are Gebhardt brand, but McCormick also makes it.