Thai curry
abuela elena's legendary chicken tortilla soup: a recipe for the soul
By Carla Hernandez
Published: 15 Dec 2024
My Abuela Elena used to say, "The kitchen is the heart of the home." And honestly? She wasn't wrong. The smell of her cooking, but more so the smell of her infamous chicken tortilla soup, still warms my memories. This recipe isn't a list of ingredients; it is a taste of family, of laughter, and of an endless number of Sunday afternoons spent around her kitchen table. I hope it brings a little bit of that warmth to your home, too.
family gathered around a table enjoying soup | Image: Supplied
Ingredients:
This recipe is designed to be flexible—feel free to adjust to your taste. But trust me, don't skip the crucial components!
- 1 tablespoon olive oil (I prefer extra virgin, it adds a nice flavor)
- 1 onion, chopped (yellow or white, your preference!)
- 2 cloves garlic, minced (more if you're a garlic fiend, like me)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika-adds a great smoky depth to the stew
- 1/4 teaspoon cayenne pepper-optional, adds a little kick
- 4 cups chicken broth-low-sodium is best, you can always add salt later
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can corn, drained-fresh corn is even better if you can get it
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups cooked chicken, shredded (rotisserie chicken is a lifesaver here!)
- 1 avocado, diced (for serving)
- Fresh cilantro, chopped (for serving)
- Lime wedges (for serving)
- Tortilla chips (for serving)
Pro-Tip: If you are running short on time, pre-cooked chicken can come in handy. It shall make the soup so easy to prepare.
ingredients for chicken tortilla soup | Image: Supplied
Directions:
- In a big pot or Dutch oven over medium heat, warm the olive oil. Add in the onion and cook, stirring periodically, until tender, about 5 minutes. Do not burn! Go for low and slow.
- Stir in garlic, cumin, smoked paprika, and cayenne (if using); cook for 1 minute, until fragrant. Smells so good!
- Add the chicken broth and diced tomatoes. Bring to a simmer.
- Stir in corn and black beans. Reduce heat and simmer for 15 minutes, allowing flavors to meld. This is a very important step. Do not rush!
- Stir in the shredded chicken. Heat through, about 5 minutes.
- To serve: Ladle soup into bowls, then top with diced avocado, fresh cilantro, a squeeze of lime, and a generous handful of tortilla chips. Don't skimp on the lime; it brightens the whole thing up!
Note: If you prefer your soup thicker, cook, uncovered, for an additional amount of time so some of the liquid can cook off.
steps to make chicken tortilla soup | Image: Supplied
A Few Personal Touches Because Soup Should be Fun!
- Give it a kick: Throw a diced jalapeño or two in the pot with the onion for some serious heat, if you like things super hot. My friend Miguel swears on it.
- Cheese, please!: Sprinkle some shredded Monterey Jack or cheddar cheese on top to add a nice creamy element.
- A twist on tradition: Sometimes I like adding a handful of cooked quinoa for extra heartiness. Experiment and make it your own!
- Leftovers, rejoice!: This soup is even better on the second day! All of the flavors really have time to meld. I often make a big batch so that I have leftovers for lunch.
What's your favorite way to customize chicken tortilla soup? Let me know in the comments!
