Chicken Tortilla Soup


Chicken Tortilla Soup (GFCFSF)


  • 1 whole chicken
  • 3-4 T olive oil
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2 1/2 quarts chicken stock, reserved from boiling chicken above
  • 1 (28-ounce) can whole tomatoes in puree, crushed
  • 1-2 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  • 6 (6-inch) fresh white corn tortillas
  • Kosher salt and freshly ground black pepper
  • For serving: sliced avocado and tortilla chips



Place whole chicken in pot, breast-side down. Cover with water. Boil 45-50 min. Remove chicken from pot to cool. Boil stock down to 2.5 quarts. When chicken is cool, remove meat and chop to be added to soup last.

Meanwhile, heat 3-4 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, and broken (fried or baked) tortilla chips.


Serves 8.


Chicken Tortilla Soup - GFCFSF