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Restaurants›Elvira's Grill - Upland›Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

Name: Elvira's Grill - Uplands Chicken Tortilla Soup Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbs olive oil; 1 unit yellow onion, medium, finely chopped; 3 unit garlic cloves, minced; 1 unit jalapeño, seeded and minced (optional for heat); 2 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp dried oregano; 14.5 oz canned diced tomatoes with green chiles (e.g., Rotel) or regular diced tomatoes; 6 cups low-sodium chicken broth; 2 tbs tomato paste; 1 cup corn kernels (fresh or frozen); 1 cup black beans, drained and rinsed; 3 cups cooked chicken, shredded (rotisserie or poached); 2 tbs fresh lime juice; 1 tsp salt; 1 tsp black pepper; 6 unit corn tortillas; 1 cup vegetable oil (for frying) or olive oil (for baking); 0.5 tsp kosher salt; 1 unit avocado, sliced; 0.25 cup fresh cilantro, chopped; 1 cup sharp cheddar or Monterey Jack, shredded; 4 unit lime wedges; 0.5 cup sour cream or Mexican crema

Inspired by Elvira's Grill - Upland

Time45m

Serves6

Make Chicken Tortilla Soup Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

2 tbs olive oil

1 unit yellow onion, medium, finely chopped

3 unit Garlic cloves, minced

1 unit jalapeño, seeded and minced (optional for heat)

2 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp Dried oregano

14 1/2 oz canned diced tomatoes with green chiles (e.g., Rotel) or regular diced tomatoes

6 cups low-sodium chicken broth

2 tbs tomato paste

1 cup corn kernels (fresh or frozen)

1 cup black beans, drained and rinsed

3 cups cooked chicken, shredded (rotisserie or poached)

2 tbs Fresh lime juice

1 tsp Celtic sea salt

1 tsp black pepper

Tortilla Strips & Toppings

6 unit corn tortillas

1 cup vegetable oil (for frying) or olive oil (for baking)

1/2 tsp kosher salt

1 unit avocado, sliced

1/4 cup Fresh cilantro, chopped

1 cup sharp cheddar or Monterey Jack, shredded

4 unit Lime wedges

1/2 cup sour cream or Mexican crema

Method

Soup Base

Sweat aromatics

Heat 2 tbs olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and a pinch of salt; cook until softened and translucent, about 5–7 minutes. Add the minced garlic and minced jalapeño and cook 1 minute more until fragrant.

Toast spices

Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Cook, stirring constantly, 30–45 seconds to bloom the spices.

Add tomatoes and liquids

Add the canned diced tomatoes with their juices, the tomato paste, and the chicken broth. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

Simmer with vegetables

Add the corn and black beans. Reduce heat to maintain a low simmer and cook 10 minutes to allow flavors to meld.

Add chicken and finish

Stir in the shredded cooked chicken and simmer 5 more minutes until heated through. Taste and season with salt and black pepper, then stir in the fresh lime juice. If you prefer a slightly thicker soup, use an immersion blender and pulse 1–2 times to lightly thicken (optional).

Tortilla Strips & Toppings

Prepare tortillas for frying or baking

Stack the corn tortillas and cut them into 1/4–1/2-inch strips (or triangles). If frying: heat about 1/2–1 cup vegetable oil in a small skillet over medium-high heat until shimmering (about 350°F/175°C). Fry tortilla strips in batches, tossing occasionally, until golden and crisp, about 1–2 minutes per batch. Remove with a slotted spoon to a paper towel-lined plate and immediately season with 1/2 tsp kosher salt. If baking: toss strips with 1–2 tbs olive oil and 1/2 tsp kosher salt, spread in a single layer on a baking sheet and bake at 400°F (200°C) for 8–12 minutes, tossing halfway through, until crisp.

Prepare toppings

While soup simmers, shred the cheese, slice the avocado, chop the cilantro, and cut lime wedges. Keep sour cream or crema chilled until serving.

Assemble and serve

Ladle soup into bowls. Top each serving with a handful of crispy tortilla strips, a few slices of avocado, a sprinkle of shredded cheese, a spoonful of sour cream or crema, and a pinch of chopped cilantro. Serve with lime wedges on the side for additional brightness.