Chicken Tortilla Soup Tips
How do I thicken chicken tortilla soup?
If your soup is looking a little thin, thicken it with cornstarch. You’ll want to make a slurry by combining a tablespoon of cornstarch with an equal amount of water in a small bowl. Whisk the mixture until a smooth paste forms. Then, add the slurry to your soup and stir well over medium-high heat until the soup starts to thicken.
What are the best toppings for chicken tortilla soup?
Well, that depends on your palate! We’re fond of crushed chips and shredded cheese, but you could also top chicken tortilla soup with sour cream, avocado slices, chopped green onions or pico de gallo. Looking for a little extra kick? Try adding a few slices of jalapeno—just be sure you wear gloves when cutting the hot peppers as the oils can burn your skin.
What goes well with chicken tortilla soup?
A whole bunch of tasty sides! We recommend serving chicken tortilla soup with cornbread, crackers or a fresh salad. Still hungry? Find more soup recipes
Does chicken tortilla soup freeze well?
Yes, just like most other types of soup
this recipe is great to save in the freezer for later! Skip freezing the chips, cheese or any other toppings. We suggest freezing the soup in small containers so it’s easier to defrost leftovers. And don’t forget to label! Mark each container with the recipe name and the date prepared. Frozen chicken tortilla soup lasts for 4-6 months in the freezer.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1-1/4 cups: 200 calories, 8g fat (2g saturated fat), 55mg cholesterol, 941mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 22g protein.