Grammy's Kitchen · Chicken Tortilla Soup · Chicken Tortilla Soup
One of 41 chicken tortilla soup recipes we measured
from natashaskitchen.com
1,959 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| liquid | 103% | 102% |
| vegetables and beans | 161% | 58% |
| aromatics | 18% | 15% |
| fat | 9% | 2% |
| salt | 1% | 0% |
| acid | 3% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 Tbsp light olive oil |
| 150 g | 1 large yellow onion (chopped) |
| 12 g | 4 garlic cloves (minced) |
| 22 g | 1-2 jalapeno peppers (seeded and diced) |
| 907 g | 32 oz chicken broth |
| 794 g | 28 oz can crushed tomatoes |
| 454 g | 1 lb chicken breasts ((2 medium), or leftover rotisserie chicken*) |
| 425 g | 15 oz can corn (drained and rinsed) |
| 425 g | 15 oz can black beans (drained and rinsed) |
| 1 1/2 tsp chilli powder | |
| 3 g | 1 1/2 tsp ground cumin |
| 6 g | 1 tsp salt (or to taste) |
| 33 g | 1/3 cup cilantro (chopped, plus more to garnish) |
| 23 g | 1 1/2 Tbsp lime juice (from 1 lime, or to taste) |
| 54 g | 1/4 cup olive oil |
| 8 corn tortillas ((6" tortillas)) | |
| 200 g | 1 large avocado (diced) |
| 1 lime (cut into wedges, to serve) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely delicious! We actually baked the chicken using your baked chicken recipe, shredded it, and then added it into the soup I think on step 3! The whole family ate it so that’s even more a win! We just left out the jalapeños just because of the littles. ” — a cook, 5.0★
“You knocked this one out of the park!! So good. I like black beans and pinto beans! I’m thinking about throwing in a zucchini this time around. Thanks for the recipe.🫶🤠” — a cook, 5.0★