How to make the Chicken Tortilla Soup recipe

This funk tortilla haze with tattered funk, black sap, and sludge is quick to make, full of flavor, and veritably stuffing! It’s garnished with diced fresh avocado, Monterey Jack rubbish, crushed tortilla chips, and green onion. This haze freezes well.

still, also look no further, If you are looking for a hearty and filling haze that will satisfy your Mexican food pining. This funk tortilla haze is the perfect comfort food that offers both racy, Mexican- faculty and hearty constituents that will keep you full and happy.

Everyone will be belting up this haze by the circus — so be prepared to make the delicious form again and again.

Is Chicken Tortilla Soup Authentic Mexican Food?

funk tortilla haze actually is an authentic Mexican dish. The traditional haze is made with funk broth, tomatoes, garlic, onion, chiles, and fried tortilla strips. There are also variations of the haze, like bones that include sap.

How to Make Chicken Tortilla Soup

Making this Chicken Tortilla Soup is really simple, and it only takes 35 twinkles. You can find the full form below, but then is what you can anticipate

Saute the onions and garlic, also add chili greasepaint, oregano, tomatoes, broth, and water. Allow to poach, also add sludge, hominy, chiles, sap, cilantro, and funk. poach for a many further twinkles also serve outgunned with your favorite setoffs.

What to Serve With Chicken Tortilla Soup

Chicken tortilla haze is great on its own, or garnished with avocado, rubbish, green onions, and sour cream. You can also serve it alongside blunt chuck or a side salad for the perfect mess.

How to Store Chicken Tortilla Soup

Ladle( fully cooled) funk tortilla haze into watertight holders and store in the fridge for over to four days. Reheat in the microwave oven or on the cook stove.

Can You indurate Chicken Tortilla Soup?

Yes! Chicken tortilla haze freezes well, so it’s a great mess to make ahead of time and store in the freezer for quick weeknight feasts.

spoon( fully cooled) funk tortilla haze into watertight freezer holders or zip-top freezer bags and store in the freezer . However, make sure to indurate them flat, If using zip- top bags.

funk tortilla haze will last up to three months in the freezer. flux in the refrigerator overnight.

Also read :- Slow Cooker Cream Cheese and Potato Soup

All-recipes Community Tips and Praise

” This haze was tasty. I noticed several people saying that it was indeed better the coming day. We did not have any left over! It was too good. I had a friend come over and could smell it on the cook stove and wanted the form just by the smell! Perfect for any time,” raves momof4.

” stupendous! The only change I made was to forget hominy — didn’t have any on hand. I outgunned my coliseum of haze with sliced avocado and a nugget of sour cream. I also added a bit of lime juice and cumin to the pot of haze while it was stewing. Will surely make again,” says KIMBERLY0 410.

” Super easy and veritably scrumptious! I made the tattered funk in my Instant Pot ahead of time, so it was quick and easy to make on a week night. I did not have hominy so I used garbanzo sap. Not bad, but I’ll use hominy coming time for a further unique balance of textures. Used all the recommended condiments and they were great,” according to Andrea Bonner.


  • 1 teaspoon olive oil painting
  • 1 medium onion, diced
  • 3 cloves garlic, diced
  • 1( 28 ounce) can crushed tomatoes
  • 1(10.5 ounce) can condensed funk broth
  • 1 ¼ mugs water
  • 2 ladles chili greasepaint
  • 1 tablespoon dried oregano
  • 1( 15 ounce) can black sap, irrigated and drained
  • 2 large boneless funk bone halves, cooked and cut into bite- sized pieces
  • 1 mug whole sludge kernels, cooked
  • 1 mug white hominy
  • 1( 4 ounce) can diced green chile peppers
  • ¼ mug diced fresh cilantro
  • ½ mug crushed tortilla chips, or to taste
  • 2 medium avocados, sliced, or to taste
  • ½ mug tattered Monterey Jack rubbish, or to taste
  • 2 soupspoons diced green onions, or to taste

The Chicken Tortilla Soup recipe video

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Heat oil painting in a honey pot over medium heat. Add onion and garlic; saute until soft, about 5 twinkles. Stir in crushed tomatoes, condensed broth, water, chili greasepaint, and oregano; bring to a pustule. Reduce heat and poach for 5 to 10 twinkles.


Stir in black sap, cooked funk, sludge, hominy, chile peppers, and cilantro. poach for 10 twinkles.


spoon haze into individual serving coliseums, and top with crushed tortilla chips, avocado slices, Monterey Jack rubbish, and green onions.

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