Chicken Tortilla Soup with Fresh Cilantro

Recipe Collection: Dinner

Flavorful Chicken Tortilla Soup with Fresh Cilantro is a comforting Mexican classic that combines tender chicken, vibrant vegetables, and aromatic spices. This non-vegetarian dish is perfect for family dinners and can be easily customized to suit your taste. Garnish with Monterey Jack cheese and crispy tortilla chips for added texture.

With its rich flavor profile, this soup is versatile enough to be enjoyed on its own or paired with a fresh salad. You can easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a delicious meal today!

Overview

This Zesty Chicken Tortilla Soup is a hearty and flavorful dish that combines tender chicken with vibrant vegetables and aromatic spices. Perfect for a cozy family dinner, this soup is easily customizable to suit your taste preferences. Garnish with Monterey Jack cheese and tortilla chips for an extra touch of indulgence.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Mexican

Serving Size: 9

Cooking Time: 85 minutes

Ingredients

• 3 Pounds (lb) whole chicken, divided
• 4 Quarts (qt) water
• 3 Stalks celery, minced
• 2 Whole garlic cloves, minced
• 1 Whole onion, minced
• 2 14 Ounces (oz) cans peeled and diced tomatoes, drained
• 2 Cubes chicken bouillon, packaged
• 1 Whole red bell pepper, minced
• 0.5 Teaspoons (tsp) ground cumin
• 0.25 Teaspoons (tsp) ground cayenne pepper
• 0.25 Teaspoons (tsp) ground white pepper
• 1 10 Ounces (oz) package frozen corn kernels, packaged
• 1 Bunch green onions, sliced
• 2 Bunches fresh cilantro, torn
• 2 Cups cooked white rice, steamed
• 1 Pinch salt, to taste

Steps

1. Place the chicken and water in a stockpot. Add the onion, celery, and garlic. Cover and bring to a boil. Reduce heat and simmer until the chicken is tender, about 45 minutes.
2. Remove the chicken from the broth and set aside to cool. Skim off any fat from the broth. Smash the cooked garlic cloves against the side of the pot.
3. Add the undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cubes to the broth. Cover and simmer for 30 minutes.
4. Add the corn, green onions, and cilantro to the pot. Simmer for an additional 10 minutes.
5. Skin and bone the chicken, then dice or shred it into bite-size pieces. Add the chicken back to the soup along with the cooked rice. Heat through.
6. Season with salt to taste. Ladle the soup into bowls and garnish with cheese and tortilla chips if desired.

Enjoy your Zesty Chicken Tortilla Soup with Fresh Cilantro!