The useful part
How to make it
- 1
For chicken tortilla soup, cook the aromatics and vegetables listed in the ingredients until their edges soften.
- 2
Add the broth and chicken, bring the pot to a steady simmer, and skim any foam that rises.
- 3
Cook until the vegetables, starch, or protein are tender; keep the heat low so the broth does not boil away.
- 4
Taste for salt and herbs, then serve hot with the finish listed in the ingredients.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
chicken
beans, lentils, tofu, or another filling that fits the dish
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Save extra portions for lunch, and keep sauces or crisp toppings separate when texture matters.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.