Grammy's Kitchen · Chicken Tortilla Soup · Chicken Tortilla Soup
One of 41 chicken tortilla soup recipes we measured
It ranks #5 of 41 for broth richness among the chicken tortilla soup recipes we compared. 1 cooks on www.gimmesomeoven.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 | 256% | 102% |
| vegetables and beans | 79% | 58% |
| aromatics | 21% | 15% |
| fat | 3% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1-2 medium dried pasilla (negro) chiles (stemmed and seeded**) | |
| 425 g | 1 (15-ounce) can diced fire-roasted tomatoes in juice |
| 27 g | 2 Tbsp. olive oil |
| 150 g | 1 medium white onion (sliced 1/4-inch thick) |
| 15 g | 5 garlic cloves (peeled) |
| 1920 g | 2 quarts good-quality chicken broth |
| 1 large epazote sprig (optional) | |
| 567 g | 4 (about 1 1/4 pounds total) boneless (skinless chicken breast halves, cut into 1/2-inch cubes) |
| 200 g | 1 large ripe avocado (pitted, flesh scooped from the skin and cut into 1/4-inch cubes) |
| 170 g | 1 1/2 cups (6 ounces) shredded Mexican melting cheese (like Chihuahua (quesadilla or asadero) or Monterrey Jack) |
| 4 cups roughly-broken tortilla chips | |
| 115 g | 1/2 cup Mexican crema (sour cream or creme fraîche for garnish) |
| 1 large lime (cut into 6 wedges, for serving) | |
| 50 g | 1/2 cup fresh chopped cilantro (for serving) |
| 56 g | 1/2 cup cotija cheese (for serving (optional)) |
Method: 4 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This soup is absolutely freaking amazing!! Soooo much flavor, my kids and husband and I all loved it. We used leftover Thanksgiving turkey and added frozen corn too. I just had to comment because it is really spectacular. Oh and I prepped the ‘base’ of the sou” — a cook, 5.0★