Houston’s Chicken Tortilla Soup Recipe

Houston’s Chicken Tortilla Soup is one of those comfort foods that strikes the perfect balance between being satisfying and flavorful without being too heavy. The city of Houston is known for its incredible diversity when it comes to food, drawing influences from all over the world, and this recipe is no different. It blends rich Tex-Mex flavors with the goodness of chicken, vegetables, and crispy tortilla strips to create a soul-warming dish that feels just like home.

What’s great about tortilla soup is that it’s not only tasty but also incredibly customizable. Whether you want it spicy or mild, with extra toppings or without, you can adjust it to your preferences. Let’s dive deep into Houston’s take on this iconic soup and break down everything you need to know-from ingredients to variations and expert tips.

Houston’s Chicken Tortilla Soup Recipe

Houston’s version of Chicken Tortilla Soup takes the classic recipe up a notch by incorporating local flavors and a bit of culinary creativity. What makes it stand out is its perfect balance of textures-smooth, rich broth, tender chicken, and crispy, golden tortilla strips that add a satisfying crunch with every bite. Here’s how you can make this soul-satisfying soup at home.

Ingredients Needed

For this recipe, you’ll want to gather a selection of ingredients that will give you a balanced, flavorful base. Here’s a detailed breakdown of everything you’ll need:

• Chicken Breast Or Thighs

  • The main protein in this soup. You can use boneless, skinless chicken breasts for a leaner option or thighs for a richer flavor. Bone-in chicken adds more depth to the broth, but this can be adjusted based on your preference.

• Olive Oil

  • For sautéing the vegetables and adding a bit of richness to the base of your soup.

• Onion

  • A medium yellow or white onion is perfect for a subtle, sweet base flavor.

• Garlic

  • Fresh garlic is essential here, providing that aromatic backbone to the soup.

• Tomatoes

  • You can use fresh tomatoes or canned crushed tomatoes for convenience. A combination of both is often used to create a smoother texture and deeper flavor.

• Chicken Broth

  • This is the soul of your soup. Homemade is great, but store-bought works just fine too. Make sure to choose a low-sodium variety if you’re watching salt intake.

• Tortillas

  • Corn tortillas are typically used, cut into strips and fried or baked to crispy perfection. They add a beautiful texture contrast and a slight corn flavor.

• Cilantro

  • Fresh cilantro adds a vibrant, citrusy element that brightens up the soup.

• Lime

  • Lime juice will cut through the richness of the broth and provide a refreshing zing.

• Chili Powder & Cumin

  • These spices bring that signature Tex-Mex warmth and earthiness to the soup. Adjust to your heat tolerance!

• Jalapeños

  • Fresh or pickled jalapeños offer the spice and depth. You can control how spicy you want your soup by adjusting the amount.

• Avocado

  • For serving, a ripe avocado adds a creamy texture that balances out the heat and gives the soup that perfect touch.

• Cheese (Optional)

  • Shredded cheese, such as cheddar or Monterey Jack, can be sprinkled on top for extra richness.

• Sour Cream Or Mexican Crema

  • A dollop of sour cream or Mexican crema gives the soup a creamy, cooling element that’s perfect for balancing out the spices.

Cooking Instructions

Now that you have your ingredients ready, let’s walk through the cooking process. It’s straightforward, but it does require a bit of time to layer the flavors and get that perfect texture. Here’s how to make Houston’s Chicken Tortilla Soup:

1. Prepare The Chicken

   • In a large pot, heat a bit of olive oil over medium heat. Season your chicken breasts or thighs with salt, pepper, and a little chili powder. Sear the chicken on both sides until it’s golden brown (about 5 minutes per side). Remove from the pot and set aside.

2. Sauté The Vegetables

   • In the same pot, add a little more olive oil and sauté your onions, garlic, and jalapeños. Cook until the onions are soft and fragrant, about 5 minutes.

3. Build The Broth

   • Add your diced tomatoes, chicken broth, and the cooked chicken back into the pot. Stir in chili powder, cumin, and salt to taste. Bring everything to a simmer and let it cook for about 15 minutes. This will give the flavors time to meld together.

4. Shred The Chicken

   • Remove the chicken from the pot, and shred it using two forks. Add the shredded chicken back to the pot. Let the soup continue simmering for an additional 10 minutes.

5. Prepare Tortilla Strips

   • While the soup simmers, cut your tortillas into strips. Heat a bit of oil in a separate pan, and fry the strips until they are golden and crispy. Drain them on paper towels to remove excess oil.

6. Final Touches

   • Before serving, stir in fresh lime juice and chopped cilantro. Taste the soup and adjust the seasoning if necessary.

7. Serve

   • Ladle the soup into bowls, top with crispy tortilla strips, a few slices of avocado, and a dollop of sour cream. You can also sprinkle some shredded cheese for extra richness.

Ingredient Insights

When cooking Chicken Tortilla Soup, it’s important to choose the right ingredients to ensure a well-balanced flavor profile:

• Chicken: Chicken thighs are often preferred because they have more flavor and moisture than chicken breasts. If you’re using breasts, be sure to keep them moist by not overcooking them.
• Tortillas: The tortillas are the key to the soup’s texture. They not only thicken the broth but also add that corn flavor, which is a signature of Tex-Mex cuisine. Fresh corn tortillas work best, as they fry up beautifully.
• Broth: Homemade chicken broth will always yield a richer flavor. If using store-bought, opt for a low-sodium version to avoid overwhelming the soup with salt.
• Cilantro & Lime: These are classic ingredients for brightening up the soup. Fresh cilantro gives a slightly citrusy and herby note, while lime adds that necessary acidity to balance the richness of the broth.

Expert Tips

To really elevate this soup and make it even more flavorful, here are a few expert tips:

• Toast the Spices: Before adding chili powder or cumin to the soup, toast them in the hot pan for 1-2 minutes to intensify their flavor.
• Fry Tortillas in Batches: Don’t overcrowd the pan when frying tortilla strips. Frying them in smaller batches ensures they get evenly crisped up.
• Simmer the Soup: Allow the soup to simmer for a longer time. The longer it simmers, the deeper the flavors will be, so don’t rush it!
• Use Bone-in Chicken: For a richer broth, use bone-in chicken pieces. They release more flavor into the soup, and the bones also help thicken the broth.

Recipe Variations

Chicken Tortilla Soup is highly versatile, and there are so many ways to put your spin on it. Here are some variations to try:

• Spicy Version: Add more jalapeños or a splash of hot sauce to turn up the heat.
• Vegetarian: Swap out the chicken for black beans or chickpeas for a vegetarian version. Add extra vegetables like corn, zucchini, and bell peppers for added texture.
• Creamy Version: Stir in a little heavy cream or coconut milk toward the end of cooking for a creamy, rich base.
• Slow Cooker: If you’re short on time, toss everything into a slow cooker, and cook on low for 4-6 hours for a hands-off version of this recipe.

Final Words

Houston’s Chicken Tortilla Soup is more than just a meal; it’s an experience. Whether you’re craving something light yet satisfying or need a comforting bowl of soup on a chilly evening, this recipe will hit the spot. The combination of tender chicken, crispy tortillas, and fresh lime and cilantro gives you layers of flavors and textures that come together beautifully.