Nothing beats a warm bowl of Chicken Tortilla Soup when we’re craving bold flavors and comforting warmth. Inspired by the beloved recipe from On The Border Restaurant this soup brings together tender chicken, zesty tomatoes, and crunchy tortilla strips for a perfect balance of taste and texture.
We love how this dish combines fresh ingredients with a rich broth that’s both satisfying and easy to make at home. Whether you’re looking for a quick weeknight dinner or a crowd-pleaser for gatherings this recipe delivers authentic Southwestern flavors that everyone will enjoy. Let’s dive into recreating this iconic soup that’s sure to become a staple in our kitchen.
Ingredients
To craft the rich and bold Chicken Tortilla Soup Recipe on The Border Restaurant style, we carefully select fresh and vibrant ingredients. Below are the essential components that come together to deliver the authentic taste and texture of this iconic dish.
Soup Base Ingredients
The foundation of the soup relies on a flavorful broth and a blend of seasonings that create its signature zest and depth.
- 6 cups low-sodium chicken broth or stock
- 1 (14.5 oz) can diced tomatoes with green chilies, undrained
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil or vegetable oil
Chicken and Protein Ingredients
To achieve tender, succulent chicken pieces that absorb the soup’s flavors, we use skinless chicken breast along with a bit of seasoning.
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon lime juice (freshly squeezed)
Toppings and Garnishes
The final presentation features classic crunchy and creamy toppings that enhance both texture and flavor, making each spoonful memorable.
| Topping | Description | Quantity |
|---|---|---|
| Tortilla strips | Crispy corn tortilla strips for crunch | 1 cup |
| Shredded cheese | Sharp cheddar or Mexican blend | 1/2 cup |
| Avocado slices | Fresh, ripe avocado slices for creaminess | 1 whole, sliced |
| Fresh cilantro | Chopped for a herbaceous touch | 2 tablespoons |
| Lime wedges | For squeezing over the soup | 2 wedges |
| Sour cream or Greek yogurt | Adds cool creaminess | 1/4 cup |
| Diced red onion | Optional, for extra sharpness | 2 tablespoons |
Each ingredient is crucial in delivering the bold flavors and comforting textures that define this beloved Chicken Tortilla Soup. Together, these elements make it a perfect dish for any occasion.
Equipment Needed
To recreate the bold flavors and rich texture of the Chicken Tortilla Soup Recipe from On The Border Restaurant, we need a set of essential equipment. Using the right tools ensures we execute each step precisely and achieve that authentic taste and presentation.
- Large Stockpot or Dutch Oven
We use this for simmering the broth and cooking the chicken. A heavy-bottomed pot distributes heat evenly, preventing burning and allowing flavors to develop fully.
- Cutting Board and Sharp Knife
Properly dicing onions, jalapeños, tomatoes, and slicing chicken breasts demands a sharp knife and a clean surface for safety and efficiency.
- Measuring Cups and Spoons
For precise seasoning and liquid measurements, these tools help us maintain consistent flavor balance in our soup.
- Colander or Strainer
Useful for rinsing canned tomatoes or draining cooked chicken if necessary.
- Wooden Spoon or Heat-Resistant Silicone Spatula
For stirring the soup gently without scratching the pot.
- Ladle
Essential for serving the soup and ensuring each bowl gets the perfect amount of broth and toppings.
- Skillet or Frying Pan
We crisp tortilla strips in this, adding crunchy texture to the soup.
- Bowls for Toppings
Small bowls to hold and organize shredded cheese, avocado slices, cilantro, lime wedges, and diced red onion. This keeps our toppings fresh and ready for garnish.
| Equipment | Purpose | Notes |
|---|---|---|
| Large Stockpot/Dutch Oven | Simmer broth, cook chicken | Heavy-bottomed preferred |
| Cutting Board & Sharp Knife | Prep vegetables and chicken | Safety and precision essential |
| Measuring Cups & Spoons | Measure liquids and spices | Ensures flavor accuracy |
| Colander/Strainer | Rinse and drain ingredients | Helps remove excess liquid |
| Wooden Spoon/Silicone Spatula | Stir soup without damaging cookware | Gentle on pots and durable |
| Ladle | Serve soup | Controls portion size |
| Skillet/Frying Pan | Crisp tortilla strips | Adds crunch to final dish |
| Small Bowls | Organize and hold toppings | Keeps garnishes fresh and accessible |
Having this equipment ready before starting helps streamline our cooking process, allowing us to focus on infusing every spoonful of our Chicken Tortilla Soup with vibrant, authentic flavors.
Prep Work
Before we start cooking our Chicken Tortilla Soup Recipe On The Border Restaurant style, let’s ensure all ingredients are perfectly prepped. This step streamlines the cooking process and guarantees vibrant, authentic flavors in every spoonful.
Preparing the Chicken
- Select skinless chicken breasts for a lean, tender base.
- Pat the chicken dry and season both sides evenly with salt, black pepper, and a pinch of ground cumin to enhance flavor.
- For even cooking, we recommend cutting the breasts into uniform pieces or leaving them whole for shredding after cooking.
- Set the chicken aside while prepping vegetables to maintain workflow efficiency.
Chopping Vegetables
- Dice 1 medium yellow onion finely to release a sweet aroma during sautéing.
- Mince 3 cloves of garlic evenly for distributing flavor.
- Slice 1 jalapeño thinly, removing seeds for milder heat or leaving them for more spice.
- Chop fresh cilantro roughly to garnish later.
- Prepare lime wedges for an added zesty touch at serving.
| Vegetable | Preparation | Purpose |
|---|---|---|
| Yellow onion | Finely diced | Adds sweetness and depth |
| Garlic cloves | Minced | Distributes robust garlic flavor |
| Jalapeño | Thinly sliced (seeds optional) | Provides spicy kick |
| Fresh cilantro | Roughly chopped | Garnish with fresh herbal notes |
| Lime wedges | Cut into wedges | Brightens flavors at serving |
Measuring Spices and Broth
- Measure out 1 teaspoon chili powder, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper for that signature On The Border smoky and spicy profile.
- Use 4 cups low-sodium chicken stock to form a flavorful but controlled-salt base.
- Open and prepare 1 can (14.5 ounces) diced tomatoes with green chilies to add acidity and subtle heat.
- Using precise measurements ensures consistent taste throughout the soup and makes replication effortless.
| Ingredient | Measurement |
|---|---|
| Chili powder | 1 teaspoon |
| Smoked paprika | ½ teaspoon |
| Cayenne pepper | ¼ teaspoon |
| Low-sodium chicken stock | 4 cups |
| Diced tomatoes with green chilies | 1 can (14.5 ounces) |
By organizing our prep work this way, we guarantee every element of the soup is ready at the right time, setting the stage for creating a rich, comforting, and authentic Chicken Tortilla Soup.
Instructions
Follow these detailed steps to create our Chicken Tortilla Soup Recipe On The Border Restaurant with bold, authentic flavors and a rich, satisfying broth.
Making the Soup Base
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat.
- Add 1 medium onion, finely chopped, and sauté for about 4 minutes until translucent.
- Stir in 3 cloves garlic, minced, and 1 jalapeño, seeded and finely chopped; cook an additional 2 minutes to release the aromatics.
- Pour in 1 can (14.5 oz) diced tomatoes with green chilies, including the juices, and stir.
- Add 4 cups low-sodium chicken stock, then season with 1 teaspoon ground cumin, 1 teaspoon chili powder, and ½ teaspoon paprika.
- Bring this to a gentle simmer while stirring occasionally to meld the flavors.
Cooking the Chicken
- While the soup base simmers, season 2 skinless chicken breasts evenly with ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon garlic powder.
- Heat a separate skillet over medium-high heat and spray with cooking oil.
- Place the chicken breasts in the skillet, cooking each side for 5-6 minutes until golden brown and cooked through (internal temperature reaches 165°F).
- Remove from heat and allow the chicken to rest for 5 minutes.
- Shred the chicken finely using two forks or chop into bite-sized pieces.
Combining Ingredients
- Add the shredded chicken to the simmering soup base.
- Stir in 1 cup frozen corn kernels for a hint of sweetness and texture.
- Pour in 1 tablespoon fresh lime juice to brighten the flavor.
- Taste the soup and adjust seasoning with additional salt or chili powder if needed.
Simmering the Soup
- Reduce the heat to low and let the soup simmer gently for 15-20 minutes uncovered.
- Stir occasionally to prevent sticking and allow all ingredients to blend thoroughly.
- Just before serving, prepare the tortilla strips by cutting corn tortillas into thin strips and frying them in hot oil until crispy.
- Ladle the soup into bowls and garnish generously with crispy tortilla strips, shredded cheese, sliced avocado, fresh cilantro, and lime wedges for squeezing.
| Step | Time | Temperature | Key Ingredients |
|---|---|---|---|
| Sauté aromatics | 6 minutes | Medium heat | Onion, garlic, jalapeño, olive oil |
| Cook chicken | 10-12 minutes | Medium-high heat | Skinless chicken breasts |
| Simmer soup | 15-20 minutes | Low heat | Soup base, shredded chicken, corn |
Serving Suggestions
To fully enjoy Chicken Tortilla Soup Recipe On The Border Restaurant style, serving it with the right accompaniments enhances the flavorful experience. Below, we share how to plate this vibrant dish and which side dishes complement it perfectly.
How to Serve Chicken Tortilla Soup Like On The Border
For an authentic presentation and the full taste sensation:
- Ladle the hot soup into deep bowls to showcase its rich broth and tender chicken.
- Garnish generously with crispy tortilla strips, which provide crunch and texture contrast.
- Add a sprinkle of shredded cheddar and Monterey Jack cheese to melt slightly over the warm soup.
- Place fresh avocado slices on top for creamy richness.
- Sprinkle fresh cilantro for herbal brightness.
- Offer lime wedges alongside to squeeze over the soup, adding zesty citrus notes.
- Optional toppings such as diced red onion or a dollop of sour cream can be added for extra layers of flavor.
Serving Tip: Serving the soup in rustic bowls brings a cozy, inviting vibe that matches the comfort food appeal of the dish.
Recommended Side Dishes
Pairing the Chicken Tortilla Soup Recipe On The Border with complementary sides balances the meal and adds interesting textures. Here are our top recommended side dishes:
| Side Dish | Description | Why It Works |
|---|---|---|
| Mexican Rice | Fluffy rice cooked in tomato and spices | Adds a hearty base and soaks up flavorful broth |
| Cornbread | Slightly sweet, moist bread | Offers a comforting contrast with soft texture |
| Black Bean Salad | Black beans mixed with corn, peppers, lime | Enhances protein and delivers fresh, zesty taste |
| Guacamole & Chips | Creamy avocado dip served with crunchy chips | Adds creaminess and crunch pairing well |
| Grilled Street Corn | Corn on the cob brushed with chili-lime butter | Introduces smoky and spicy flavors to the meal |
For a simple yet authentic dining experience, serve a wedge of warm cornbread on the side topped with butter. Alternatively, we love a zesty black bean salad to bring more freshness and color to the table.
Combining Chicken Tortilla Soup with these suggested sides recreates the full On The Border Restaurant dining ambiance at home.
Make-Ahead Tips and Storage
To enjoy our Chicken Tortilla Soup Recipe On The Border Restaurant at your convenience, proper make-ahead preparation and storage are essential. Here’s how we recommend handling the soup to maintain its rich flavors and fresh textures.
Make-Ahead Tips
- Prepare the Soup Base in Advance: We can make the entire soup base, including the seasoned chicken, broth, and vegetables, up to 3 days ahead. Store it in an airtight container and refrigerate to let the flavors deepen.
- Keep Tortilla Strips Separate: To preserve their crunch, prepare tortilla strips fresh or store them separately at room temperature in an airtight container. Avoid adding them to the soup during storage.
- Chop Fresh Garnishes Just Before Serving: Ingredients like avocado, cilantro, lime wedges, and diced red onion retain their brightness and texture best when prepared right before serving.
Storage Guidelines
Once cooked, proper storage helps maintain the quality and safety of our Chicken Tortilla Soup.
| Aspect | Recommendation |
|---|---|
| Refrigeration Time | Up to 3-4 days in an airtight container |
| Freezing Duration | Up to 2 months for best flavor and texture |
| Reheating Method | Simmer gently over low heat; avoid boiling |
| Tortilla Strips Storage | Keep at room temperature in airtight container |
Reheating and Serving
- When reheating, add a splash of chicken broth or water to restore the soup’s original consistency if it thickens.
- Warm the soup slowly on the stove, stirring occasionally to prevent sticking.
- Assemble bowls with freshly prepared toppings and crispy tortilla strips for that authentic On The Border dining experience.
“Proper storage and crisp toppings make all the difference in turning leftovers into a restaurant-worthy meal.”
By following these make-ahead tips and storage practices, we ensure that every bowl of our Chicken Tortilla Soup remains deliciously comforting and full of bold flavors even after storing.
Conclusion
Bringing the vibrant flavors of On The Border’s Chicken Tortilla Soup into our kitchens is both rewarding and delicious. With fresh ingredients and thoughtful preparation, this recipe delivers a comforting bowl that’s perfect any day of the week.
By mastering the balance of spices and textures, we create a soup that’s rich, zesty, and satisfying. Whether served for family dinners or casual gatherings, it’s sure to become a favorite go-to.
With the right tools and a bit of prep, making this soup is straightforward and enjoyable. Let’s enjoy every spoonful of this flavorful, hearty dish that captures the spirit of a beloved restaurant classic.
Frequently Asked Questions
What makes Chicken Tortilla Soup so flavorful?
Chicken Tortilla Soup combines tender chicken, zesty tomatoes, jalapeño, and a rich broth seasoned with spices. Toppings like crispy tortilla strips, avocado, and lime wedges enhance its bold, comforting flavors.
What are the key ingredients in Chicken Tortilla Soup?
Essential ingredients include low-sodium chicken stock, diced tomatoes with green chilies, onion, garlic, jalapeño, skinless chicken breasts, corn, and spices like cumin and chili powder.
What equipment do I need to make this soup?
You’ll need a large stockpot or Dutch oven, cutting board, sharp knife, measuring cups and spoons, skillet for tortilla strips, a ladle, and small bowls for toppings.
How do I prepare the chicken for the soup?
Season skinless chicken breasts with spices, cook them thoroughly, then shred the meat before adding it to the simmering soup base.
Can I make this soup ahead of time?
Yes, the soup base can be made up to three days in advance and stored in an airtight container. Keep tortilla strips separate to maintain crunchiness.
How should I store leftovers?
Refrigerate the soup in a sealed container for 3-4 days or freeze for up to 2 months. Reheat gently to keep flavors and texture intact.
What are some good side dishes to serve with Chicken Tortilla Soup?
Mexican rice, cornbread, black bean salad, guacamole with chips, and grilled street corn all complement the soup well.
How do I make crispy tortilla strips at home?
Cut corn tortillas into strips, then cook them in a hot skillet with oil until golden and crisp. Drain on paper towels to remove excess oil.
What garnishes work best on this soup?
Classic toppings include shredded cheese, avocado slices, fresh cilantro, lime wedges, and optional diced red onion or sour cream.
How long does it take to cook Chicken Tortilla Soup?
The entire process takes about 45 minutes to an hour, including prep, simmering, and crisping tortilla strips.