Tortilla Soup from El Pollo Loco features a savory blend of shredded chicken, tomato broth, and smoky spices, topped with crunchy tortilla strips, fresh avocado, and melted cheese, delivering a flavorful and comforting bowl with vibrant textures.
Equipments
- Large pot or Dutch oven
- Chef’s knife
- Cutting board
- Ladle
- Mixing spoon
- Measuring cups
- Measuring spoons
- Heatproof bowl
- Cheese grater
- Tongs
- Baking sheet (for tortilla strips)
- Slotted spoon
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup tomato sauce
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 2 tablespoons vegetable oil
- 1 jalapeño
- 1 red bell pepper
- 1/2 cup fresh cilantro
- 2 limes
- Salt
- Black pepper
- 4 corn tortillas
- 1 ripe avocado
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Choosing fresh, high-quality chicken breasts ensures the base of your tortilla soup is tender and flavorful. Opt for fresh vegetables like a ripe avocado, jalapeno, and red bell pepper to enhance the soup's vibrant textures and authentic taste. Ground spices such as cumin, chili powder, smoked paprika, and dried oregano contribute essential smoky, earthy notes--measure them carefully to balance the flavor. Use fresh corn tortillas for the topping, baking them until crispy to maintain the classic crunchy garnish. Your version of the Tortilla Soup from El Pollo Loco copycat menu will come alive with these thoughtfully selected ingredients, delivering an irresistible, comforting meal.
Instructions
- Instructions:
- Preheat oven to 400°F (200°C).
- Cut corn tortillas into strips.
- Toss tortilla strips with 1 tablespoon vegetable oil and bake on a baking sheet until golden and crispy, about 10-12 minutes. Set aside.
- Dice onion, mince garlic, dice jalapeño and red bell pepper, chop cilantro.
- Grate Monterey Jack and cheddar cheese.
- In a large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium heat.
- Add diced onion, jalapeño, and bell pepper; sauté until softened, about 5 minutes.
- Add minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, coriander, salt, and black pepper; cook for 1 minute until fragrant.
- Add chicken breasts to the pot.
- Pour in chicken broth, diced tomatoes (with juice), and tomato sauce.
- Bring to a boil, then reduce heat, cover, and simmer 20-25 minutes, until chicken is cooked through.
- Remove chicken and shred using two forks.
- Return shredded chicken to the pot.
- Add half of the chopped cilantro and juice from one lime; stir to combine.
- Simmer soup for an additional 5 minutes.
- Taste and adjust salt, pepper, or lime juice as needed.
- Dice avocado.
- Ladle soup into heatproof bowls.
- Top with crispy tortilla strips, shredded Monterey Jack and cheddar cheese, diced avocado, remaining cilantro, and lime wedges.
- Serve immediately.
Substitution
Tortilla Soup from El Pollo Loco copycat menu combines shredded chicken, tomato broth, and smoky spices with crunchy tortilla strips, avocado, and cheese for a vibrant, comforting dish. If you cannot find corn tortillas, flour tortillas can be cut into strips and baked until crisp as a suitable alternative. Use vegetable broth instead of chicken broth for a lighter, vegetarian-friendly version, omitting the chicken altogether. Fresh lime juice and cilantro can be adjusted to taste, enhancing the soup's brightness and herbaceous notes. Your cheese topping can be swapped with any melty cheese you prefer, such as mozzarella or pepper jack, based on availability.
Tips
Ensure you bake the tortilla strips evenly by tossing them well in oil and spreading them out in a single layer on the baking sheet. When sauteing the onions, jalapeno, and bell pepper, cook until softened but not browned to avoid bitterness in your soup. Use two forks to shred the chicken finely, which helps the meat absorb the flavorful broth better. Your final adjustments of salt, pepper, and lime juice should be done after simmering to achieve the perfect balance of flavors.
Nutritions
Tortilla Soup from El Pollo Loco provides a protein-rich meal from 1 lb of boneless, skinless chicken breasts combined with nutrient-dense ingredients like diced tomatoes, tomato sauce, and fresh vegetables. The recipe includes healthy fats from avocado and cheese, while the baked corn tortilla strips add a satisfying crunch without excess oil compared to frying. Your body benefits from a robust blend of fiber, vitamins C and A, antioxidants, and essential minerals from the peppers, onions, cilantro, and lime juice. This comforting dish offers a balanced combination of macronutrients and micronutrients to support your overall wellbeing.
Storage
Store leftover tortilla soup in an airtight container in the refrigerator for up to 3 days to maintain its fresh flavors and texture. Keep the crispy tortilla strips, avocado, and cheese separate until serving to prevent sogginess and maintain their quality. Reheat the soup gently on the stove or in the microwave before adding your fresh toppings for the best taste experience.
Variation or Alternatives
You can substitute chicken breasts with boneless, skinless thighs for a richer, more tender texture. Swap corn tortillas with flour tortillas or crispy wonton strips for different crunch and flavor profiles. For added heat, include diced chipotle peppers in adobo sauce or increase jalapeno quantity. Alternatively, slow-cook the soup to deepen the flavors or use a pressure cooker to reduce cooking time without sacrificing taste.
Allergies
Tortilla Soup from El Pollo Loco contains common allergens such as dairy from the shredded Monterey Jack and cheddar cheeses, and corn from the tortilla strips. Individuals with allergies to chicken or certain spices like chili powder and cumin should be cautious when consuming this dish. Your sensitivity to avocado or cilantro may also require careful consideration to avoid allergic reactions.
Why this recipe?
El Pollo Loco's Tortilla Soup is beloved for its rich, smoky chicken broth infused with fire-roasted tomatoes, roasted garlic, and authentically spiced with cilantro and lime. The hearty mix of tender grilled chicken, crispy tortilla strips, avocado slices, and melted cheese creates a satisfying, comforting meal bursting with fresh flavors. You'll find it worth trying a copycat recipe to enjoy this balanced blend of zest and warmth at home, tailoring the ingredients to your preferred spice levels and freshness. Crafting this dish yourself allows for a personalized experience that captures the restaurant's signature taste while accommodating your unique palate.