Grammy's Kitchen · Chicken Tortilla Soup · Chicken Tortilla Soup
One of 41 chicken tortilla soup recipes we measured
from www.chilipeppermadness.com
25 cooks on www.chilipeppermadness.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 | 77% | 102% |
| vegetables and beans | 43% | 58% |
| aromatics | 15% | 15% |
| fat | 11% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 22 g | 1-2 jalapeno peppers (chopped (use hotter peppers if you'd like, or use bell or poblano pepper for milder)) |
| 150 g | 1 medium onion (chopped) |
| 9 g | 3 garlic cloves (chopped) |
| 8 g | 1 tablespoon chili powder (I love ancho powder for this) |
| 2 g | 1 teaspoon cumin |
| Salt and pepper to taste | |
| 680 g | 1.5 pounds boneless chicken breast ((or use chicken thighs)) |
| 397 g | 2 14-ounce cans fire roasted tomatoes ((or use chopped fresh tomatoes)) |
| 77 g | 1/2 cup corn (frozen is OK) |
| 840 g | 3-4 cups chicken broth ((use 4 cups for thinner)) |
| 411 g | 1 can black beans (drained) |
| 1 Juice from 1 lime ((optional)) | |
| 109 g | 1/2 cup vegetable oil |
| 6 corn tortillas (cut into strips) |
Method: 8 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this soup!!! I used leftover rotisserie chicken since I hate wasting food and it made the prep/cook time that much faster. I use Serrano chilies because I love spicy, and while husband doesn’t do spice so much he still gobbles down this soup!! I’m growing” — a cook, 5.0★
“Cheers Mike and Patty! Made this soup for dinner tonight. It's a gray, rainy, cold, day in the Pacific northwest and this soup is so good. So warming and cozy. Goes perfectly with a nice fire in the woodstove. My husband and I both loved it! It will definit” — a cook, 5.0★