Nothing warms the soul quite like a bowl of El Torito Chicken Tortilla Soup. This recipe brings the restaurant favorite right to your kitchen, with a perfect blend of spices, chicken, and crispy tortillas. Let’s dive into making this comforting classic.
Why This Recipe Works
- The combination of roasted chicken and homemade chicken stock ensures a rich, deep flavor that’s unbeatable.
- Adding corn and black beans not only boosts the nutrition but also adds a delightful texture contrast.
- The secret blend of spices, including cumin and chili powder, gives this soup its signature El Torito taste.
- Topping with crispy tortilla strips and fresh avocado right before serving keeps the textures perfect.
- It’s a versatile recipe that can be easily adjusted to suit your heat preference.
Ingredients
- 2 cups shredded roasted chicken
- 6 cups homemade chicken stock
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 tbsp cumin
- 1 tbsp chili powder
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- 1 avocado, sliced
- Fresh cilantro for garnish
Equipment Needed
- Large pot
- Knife and cutting board
- Measuring cups and spoons
- Baking sheet (for tortilla strips)
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. This base will build the flavor profile of your soup, so don’t rush it. Tip: If the onions start to stick, a splash of chicken stock can deglaze the pan.
Step 2: Add the Spices
Stir in the cumin and chili powder, cooking for another minute until the spices are toasted and aromatic. This step unlocks the oils in the spices, maximizing their flavor. Be careful not to burn them, as this can introduce a bitter taste.
Step 3: Build the Soup
Pour in the chicken stock, followed by the shredded chicken, corn, and black beans. Bring the mixture to a boil, then reduce the heat to simmer for 20 minutes. This allows the flavors to meld together beautifully. Season with salt and pepper to taste.
Step 4: Prepare the Tortilla Strips
While the soup simmers, preheat your oven to 375°F. Spread the tortilla strips on a baking sheet in a single layer and bake for 10 minutes, or until crispy. These will add the perfect crunch to your soup. Tip: Keep an eye on them to prevent burning.
Step 5: Serve and Garnish
Ladle the hot soup into bowls and top with the crispy tortilla strips, sliced avocado, and fresh cilantro. The contrast of hot soup with cool avocado and crunchy tortillas is divine. Serve immediately for the best texture.
Tips and Tricks
For an even richer flavor, consider roasting your own chicken and making stock from the bones. This adds depth that store-bought versions can’t match. If you’re short on time, a rotisserie chicken and high-quality store-bought stock are great shortcuts. For a smokier flavor, add a chipotle pepper in adobo sauce. Always taste and adjust seasoning before serving, as the saltiness of store-bought stocks can vary. Finally, for those who love heat, a dash of hot sauce or sliced jalapeños can turn up the temperature.
Recipe Variations
- Vegetarian Version: Skip the chicken and use vegetable stock. Add extra beans or tofu for protein.
- Creamy Twist: Stir in a cup of heavy cream or coconut milk for a richer, creamier soup.
- Seafood Swap: Replace chicken with shrimp or a mix of seafood for a pescatarian option.
- Extra Veggies: Add diced zucchini, carrots, or bell peppers for more vegetable content.
- Spicy Kick: Increase the chili powder or add diced jalapeños for more heat.
Frequently Asked Questions
Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day as the flavors have more time to meld. Just store it in the fridge and reheat gently on the stove. Add the tortilla strips and fresh toppings right before serving to maintain their texture.
How can I thicken the soup? If you prefer a thicker soup, you can blend a portion of it and stir it back in, or add a slurry of cornstarch and water during the last few minutes of cooking.
Can I freeze this soup? Yes, this soup freezes well. Just omit the avocado and tortilla strips before freezing. When ready to eat, thaw in the fridge overnight and reheat on the stove. Add fresh toppings when serving.
Summary
This El Torito Chicken Tortilla Soup recipe is a comforting, flavorful dish that’s perfect for any day. With its rich broth, tender chicken, and crispy toppings, it’s sure to become a favorite. Plus, it’s versatile enough to customize to your liking.
