Chicken Tortilla Soup

Ingredients

• 454 g (1 lb)boneless, skinless chicken breasts
• 591 ml (2½ cups; from 1 carton, 946 ml/32 oz)reduced-sodium chicken broth
• 411 g (1 can, 14.5 oz)petite diced tomatoes, undrained
• 283 g (1 can, 10 oz)mild red enchilada sauce
• 113 g (1 can, 4 oz)chopped green chiles
• 75 g (½ cup)frozen corn
• ½ cupfinely chopped onion
• 2 teaspoonsfinely chopped garlic
• 1½ teaspoonschilli powder
• ½ teaspoonsalt
• 1 teaspoonvegetable oil
• 3 tortillas (from 1 pack, 312 g/11 oz; 8 tortillas)large flour tortillas
• 198 g (1 pack, 7 oz)shredded three-pepper blend cheese
• to tastesliced jalapeño chillies
• 198 g (1 tub, 7 oz)Mexican crema
• to tastechopped fresh coriander leaves
• to tastelime wedges

Instructions

1. 1

   Load the cooker

   Spray a 4–5-quart (3.8–4.7-litre) slow cooker with cooking spray. Put in the chicken, add the remaining soup ingredients and stir.

2. 2

   Slow-cook soup

   Cover and cook on Low for 5–6 hours, or until the chicken is tender.

3. 3

   Heat the oven

   Meanwhile, heat the oven to 177°C (350°F).

4. 4

   Bake tortilla strips

   Brush 1 teaspoon vegetable oil over both sides of the tortillas. Cut each tortilla in half, then slice each half crossways into 1.3 cm (½-inch) strips. Arrange in a single layer on a large ungreased baking tray and bake for 10–12 minutes, until crisp and golden. Set aside.

5. 5

   Shred the chicken

   Move the chicken to a chopping board and shred it with two forks. Return it to the slow cooker and stir.

6. 6

   Serve with toppings

   Ladle the soup into bowls. Add tortilla strips and the toppings as desired.

What is chicken tortilla soup?

Chicken tortilla soup is a Mexican-inspired soup often served with crisp tortilla strips and fresh garnishes. This version pairs chicken with tomatoes, broth, green chiles and enchilada sauce, then lets the slow cooker bring the flavours together.

Slow cooking keeps the chicken in the soup as it softens, while the strips and toppings are added at the end so they retain their texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 43g protein, 45g carbs, 34g fat.

Chicken supplies most of the protein, while corn, tortillas and the tomato-based ingredients contribute carbohydrates. Cheese, crema and the tortilla oil account for much of the fat; serve a moderate amount of crema and cheese, and add a side salad to balance the bowl.

The ingredients that build flavour

Broth and sauce: the chicken broth provides the soup’s base, while enchilada sauce, tomatoes and green chiles bring savoury, tangy and gently spicy notes.

Corn and aromatics: onion, garlic and chilli powder round out the mixture, and corn adds a little sweetness. Reduced-sodium broth lets you keep the salt measured in the recipe.

Slow-cooking the chicken

Keep the chicken breasts in the cooker with the other soup ingredients for the full 5–6 hours on Low. The recipe uses tenderness, rather than a precise internal temperature, as its doneness cue.

Shredding: use two forks on a chopping board, then return all the chicken to the soup and stir it through so each bowl gets some.

Getting crisp tortilla strips

Even coating: brush the measured teaspoon of oil over both sides of the tortillas before cutting them into strips. Spread the strips in one layer on the tray so they can bake evenly.

Colour and texture: check them at 10 minutes and bake for up to 12 minutes, until crisp and golden. Let them wait separately from the soup to preserve their crunch.

Finishing each bowl

Cheese and crema: scatter these over the hot soup so the cheese can soften and the crema adds a cool, creamy contrast.

Fresh toppings: add sliced jalapeño, coriander and a lime wedge to taste. Keeping the garnishes optional lets everyone adjust the heat and tang to suit their bowl.

What to serve alongside

The soup already includes chicken, corn and tortilla strips, so it can work as a meal on its own. A simple green salad or sliced avocado makes an easy side without competing with the toppings.

Serve lime wedges at the table and add the tortilla strips just before eating, rather than leaving them in the pot.

Recipe notes & tips

• Use a 4–5-quart (3.8–4.7-litre) slow cooker as specified so the ingredients fit comfortably.
• Keep the tortilla strips on a separate plate until serving to help them stay crisp.
• Check the strips after 10 minutes, as they can brown quickly near the end of baking.
• Shred the chicken while it is still warm, when it is easy to pull apart with forks.
• Add jalapeño and lime at the table so each person can adjust their bowl.

Variations

• Extra heat: add more sliced jalapeño to individual bowls.
• Milder bowls: leave out the jalapeño and use less chilli powder.
• Creamier finish: add extra crema at the table.
• More crunch: bake another tortilla and cut it into strips.
• Citrus lift: squeeze a lime wedge over each serving.

Common mistakes to avoid

• Crowding the tray: tortilla strips may bake unevenly; arrange them in a single layer.
• Overbaking the strips: they can become too dark; start checking at 10 minutes.
• Shredding on the cooker edge: the chicken is easier to handle on a chopping board.
• Adding strips too early: they lose their crunch in the soup; top each bowl just before serving.
• Skipping the stir: mix the soup ingredients before cooking so they are distributed through the cooker.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, storing tortilla strips and toppings separately. Reheat the soup until hot on the hob or in the microwave, then add fresh toppings and strips.

Frequently asked questions