Wolfgang Pucks Chicken Tortilla Soup
Savor the bold, smoky flavors of Wolfgang Puck's Chicken Tortilla Soup—a hearty, restaurant-quality dish bursting with authentic Mexican-inspired taste. This comforting soup combines tender shredded chicken, zesty tomatoes, and a fragrant blend of cumin and chili powder, all simmered together in a rich, flavorful chicken stock. Each bowl is crowned with crunchy homemade tortilla strips, creamy avocado, melted Monterey Jack cheese, and a fresh squeeze of lime for a tangy finish. Perfect for a cozy weeknight meal or an impressive dinner party appetizer, this recipe is quick to prepare with just 20 minutes of prep time and delivers robust flavor in every bite. Whether you’re a soup enthusiast or simply craving a spicy twist to your meal rotation, this Chicken Tortilla Soup will be your new go-to comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 4 cloves garlic cloves, minced
- 1 medium jalapeño pepper, seeded and minced
- 14 ounces tomatoes, canned and diced
- 6 cups chicken stock
- 2 medium chicken breasts, cooked and shredded
- 6 small corn tortillas, cut into strips
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons cilantro, chopped
- 1 medium avocado, chopped (optional)
- 4 pieces lime wedges
- 1 cup monterey jack cheese, shredded
- 0.5 cup vegetable oil for frying
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced white onion, minced garlic, and jalapeño pepper. Sauté for 5 minutes until softened and fragrant.
Stir in the cumin and chili powder; cook for an additional 30 seconds to toast the spices.
Add the canned diced tomatoes and chicken stock. Bring the mixture to a simmer.
Cook on low heat for 15 minutes to allow the flavors to meld together.
In a separate skillet, heat the vegetable oil over medium heat. Fry the tortilla strips in batches until golden brown and crispy. Remove and drain on paper towels.
Season the soup with salt and black pepper to taste.
Add the shredded chicken to the pot and let it heat through for 5 minutes.
Remove the soup from heat and stir in the chopped cilantro.
To serve, ladle the soup into bowls and top with crispy tortilla strips, shredded Monterey Jack cheese, chopped avocado, and a lime wedge on the side.
Nutrition Facts
Calories |
3854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 4811 mg | 209% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 32.6 g | ||
| Protein | 220.2 g | 440% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1373 mg | 106% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2985 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
