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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Chicken Tortilla Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 6 cups chicken broth (low-sodium); 1 can diced tomatoes (canned, 14 oz); 1 cup tomato sauce; 1 medium yellow onion; 3 pcs garlic cloves; 0.5 cup green chiles (mild, canned); 1 tbs vegetable oil; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 0.5 tsp dried oregano; 1.25 tsp salt; 0.5 tsp black pepper; 2 tbs fresh lime juice; 2 cups cooked long grain white rice; 1 cup corn kernels (frozen, thawed or canned drained); 1 cup black beans (canned, drained & rinsed); 1 cup pico de gallo; 1 cup tortilla strips (store-bought or homemade); 1 cup Monterrey Jack cheese (shredded); 1 cup ripe avocado (diced); 2 tbs fresh cilantro (chopped); 4 pcs lime wedges

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time1h

Serves4

Medium | Large. Served with rice, pico de gallo, tortilla strips, melted Monterrey jack cheese & avocado chunks

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Ingredients

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Soup Base

1 lb boneless skinless chicken breasts

6 cups chicken broth (low-sodium)

1 can diced tomatoes (canned, 14 oz)

1 cup Tomato sauce

1 medium yellow onion

3 pcs Garlic cloves

1/2 cup green chiles (mild, canned)

1 tbs Tuscany sunflower oil

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Smoked paprika

1/2 tsp Dried oregano

1 1/4 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Fresh lime juice

Add-ins & Sides

2 cups cooked long grain white rice

1 cup corn kernels (frozen, thawed or canned drained)

1 cup black beans (canned, drained & rinsed)

Toppings

1 cup Pico de gallo

1 cup tortilla strips (store-bought or homemade)

1 cup Monterrey Jack cheese (shredded)

1 cup ripe avocado (diced)

2 tbs fresh cilantro (chopped)

4 pcs Lime wedges

Method

Soup Base

Prepare ingredients

Finely dice the onion and mince the garlic. Drain the canned tomatoes if you prefer a slightly thicker broth (optional). Pat chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon vegetable oil over medium-high heat until shimmering. Add the diced onion and sauté 4–5 minutes until softened and translucent.

Add minced garlic and sauté 30–45 seconds until fragrant, stirring so it does not burn.

Stir in ground cumin, chili powder, smoked paprika and dried oregano; cook 30 seconds to bloom the spices.

Add the chicken breasts to the pot and pour in 6 cups chicken broth, 1 cup tomato sauce, diced tomatoes, and 1/2 cup green chiles. Bring to a gentle boil over medium-high heat.

Reduce heat to low, cover, and simmer 18–22 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C).

Transfer the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Return shredded chicken to the pot.

Stir in canned black beans and corn. Simmer uncovered 5–7 minutes to heat through and let flavors meld.

Add 2 tablespoons fresh lime juice and adjust seasoning with remaining salt and pepper to taste. If you prefer a slightly thinner soup, add up to 1 cup more broth; for thicker, simmer a few minutes longer uncovered.

Add-ins & Sides

If not already prepared, cook rice according to package directions. Portion 1/2 cup cooked rice per serving and keep warm.

Stir the cooked rice into the soup at serving time for a heartier presentation, or serve rice in bowls and ladle soup over it, as preferred.

Toppings

Warm the tortilla strips in a 350°F (175°C) oven for 3–5 minutes to refresh crunch if homemade or stored, or crisp strips in a skillet 1–2 minutes with a little oil.

Place shredded Monterrey Jack cheese in an oven-safe small dish and briefly melt under a broiler or in microwave if you prefer melted cheese on top of soup bowls. Alternatively, sprinkle shredded cheese directly on hot soup and it will melt.

Dice avocado and keep coated lightly with a squeeze of lime to prevent browning until ready to serve.

To serve: divide rice (if using separately) among 4 bowls. Ladle hot soup over rice or into bowls, then top each bowl with 1/4 cup pico de gallo, 1/4 cup avocado chunks, 1/4 cup shredded Monterrey Jack cheese (melted if desired), and about 1/4 cup tortilla strips. Garnish with 1/2 tablespoon chopped cilantro and a lime wedge.