Classic Chicken Tortilla Soup
Updated: Mar 26
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Tortilla Soup is a staple of my childhood.
It's a popular Mexican dish known and loved throughout the world, and it's absolutely bursting with flavor. The root vegetables in our recipe add richness and a bit of sweetness to the traditional Mexican dish, and the smoky Ancho Chile powder really brings everything together in a dish that makes you feel warm and fuzzy all over.
It truly is comfort food.
6 tbsp. extra virgin olive oil
1 tsp. whole cumin seeds
2 tsp. salt
2 tbsp. ancho chili powder
2 tsp. smoked paprika
4 tsp. ground cumin
4 tsp. ground coriander
6 cloves garlic pressed
2 onions diced medium
2 carrots chopped
4 medium zucchini or yellow squash
2 lbs. chicken breasts cubed small
1 can diced tomatoes 28oz.
6 cups water
2 limes juiced
1 cup cilantro chopped small
Instructions - Yield 12 servings
In a large dry pot, toast cumin seeds on medium high until they are fragrant.
Immediately add oil and sautee carrot and onion until soft.
Add garlic and spices and cook 1 min.
Add tomatoes and water and bring soup to a boil.
Cook about 10 min, then add zucchini and chicken breasts.
Continue cooking 6-8 min, until cooked through. Pour out to cool.
Add lime juice, top with cilantro, and serve with tortilla strips, cheese, avocado, and whatever else your heart desires!