Chicken Tortilla Soup | Instant Pot Blender Recipe (2024)

FAQs

How can I thicken my tortilla soup? ›

All-purpose Flour: Acts as a thickening agent for the soup, giving it a more substantial texture. Chicken Broth: Serves as the liquid base of the soup, providing depth, richness, and body. Corn Tortillas: Thicken the soup and add a traditional corn flavor.

Sometimes all your soup needs is a little more time on the stove. Allow your chicken tortilla soup to simmer uncovered for an extended period. The heat will help evaporate some of the liquid, naturally thickening the soup. Remember to stir occasionally to prevent the soup from sticking or burning.

Try mixing in a spoonful of honey or sugar to cut the spice with sweetness. Sometimes, a sweet flavor can counteract spiciness and make your soup taste more balanced. Only add in a spoonful at a time and mix it into the broth.

Chicken tortilla soup actually is an authentic Mexican dish. The traditional soup is made with chicken broth, tomatoes, garlic, onion, chiles, and fried tortilla strips. There are also variations of the soup, like ones that include beans.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Spices. For this soup, you will need paprika, chili powder, cumin, and salt. These spices give the soup depth and flavor. Without them, the soup would be bland and taste nothing like the traditional chicken tortilla soup you remember.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Chicken tortilla soup is like a taco in soup form. Its rich tomato and chicken broth pairs perfectly with chunky veggies, shredded chicken, beans and sweet corn. You can sprinkle some tortilla strips right on top with a healthy handful of cheese, or pair the dish with soft Dinner Rolls.

Does vinegar make soup less spicy? ›

Capsaicin is an alkaline molecule, so pairing it with something acidic like citrus juice or vinegar can help neutralize some of the heat. Dairy products are also acidic, which is another reason why they are effective at tempering spice.

Bulk up the Recipe to Dilute the Spice

Protein can help thin out the spicy ingredients as long as they haven't been preseasoned with the same heat-building ingredients. Starches like potatoes, rice, pasta, and bread work to soak up and diffuse spiciness without adding distinct flavors that may alter the recipe.

In Fridge: Store leftover, cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave. If you have leftover tortilla strips, store them in a container on the counter.

Although the exact origin of tortilla soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried.

To the Mayas, Aztecs, and Incas, where corn was one of the most important ingredients in their food. The vital role of corn in native culture is what later brought us the tortilla, and eventually, tortilla soup. Tortilla Soup was born in the state of Tlaxcala near Mexico City.

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Add Cornstarch or Flour

If you want to thicken up your taco soup quickly, cornstarch or flour could be your best friends. Mix one tablespoon of cornstarch or flour with equal parts water in a small bowl until smooth.

Soup Thickening Method: Blended Tortilla

I tore up a large flour tortilla and softened it with a splash of water before blending it into a very thick, smooth paste. I added the paste gradually while simmering until I noticed the texture change.

Chunkier soups, like black bean or lentil, tend to lean thick—and, it must be said, gloopy. To thin them out (and dial down the intense salinity), add more water or low-sodium stock while they're heating. (If you overdo it, don't stress: Continue simmering until the liquid has reduced to your desired consistency.)