Chicken Tortilla Soup Recipe

Introduction

Chicken tortilla soup is a comforting and flavorful dish that combines tender chicken, savory broth, and crispy tortilla strips. This easy-to-make soup brings warmth and zest to any meal, perfect for chilly evenings or casual gatherings.

Ingredients

• 6 corn tortillas (6-inches, cut into thin strips)
• 2 tablespoons olive oil (divided)
• Pinch of salt (for tortilla strips)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 1 medium jalapeño pepper (seeded and diced)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (plus more, to taste)
• 4 cups low-sodium chicken broth
• 1 can crushed tomatoes (14 1/2 ounces) (preferably fire-roasted)
• 1 1/2 cups shredded cooked chicken
• 1 cup frozen corn
• Juice of 1 lime
• Salt and pepper (to taste)
• Diced avocado, shredded Monterey Jack cheese, chopped fresh cilantro, lime wedges (optional toppings)

Instructions

1. Step 1: Preheat your oven to 375°F. In a bowl, toss the tortilla strips with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and bake for 12-15 minutes until crisp.
2. Step 2: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeño. Sauté for about 5 minutes until the vegetables are softened.
3. Step 3: Stir in the ground cumin and chili powder; cook for 1 minute until fragrant. Pour in the chicken broth and crushed tomatoes. Bring to a simmer.
4. Step 4: Add the shredded chicken and frozen corn to the pot. Let the soup simmer for 20 minutes to allow flavors to meld.
5. Step 5: Stir in the lime juice and season with salt and pepper to taste. Remove the pot from heat.
6. Step 6: Ladle the soup into bowls. Top each serving with the crisp tortilla strips and garnish with optional toppings such as diced avocado, shredded cheese, chopped cilantro, and a wedge of lime.

Tips & Variations

• For extra depth, use fire-roasted tomatoes to enhance the smoky flavor of the soup.
• Adjust the heat by adding more jalapeño or chili powder according to your preference.
• Swap out the chicken for turkey or keep it vegetarian by omitting meat and adding beans.
• Make the tortilla strips ahead of time and store them in an airtight container to maintain crispness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. To keep tortilla strips crispy, store them separately and add just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rotisserie chicken for this soup?

Yes, shredded leftover rotisserie chicken works perfectly and adds great flavor while saving prep time.

How can I make this soup spicier or milder?

To increase heat, add more jalapeño or extra chili powder. For a milder version, remove the seeds from the jalapeño and start with less chili powder, adding more to taste.

Chicken Tortilla Soup Recipe

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4.4 from 102 reviews

A flavorful and comforting Chicken Tortilla Soup featuring tender shredded chicken, fire-roasted tomatoes, and a blend of aromatic spices. Topped with crispy baked tortilla strips and fresh garnishes, this soup is perfect for a cozy meal with a hint of southwestern flair.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Baking, Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Tortilla Strips

• 6 corn tortillas (6-inches, cut into thin strips)
• 2 tablespoons olive oil (divided)
• Pinch of salt (for tortilla strips)

Soup Base

• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 1 medium jalapeño pepper (seeded and diced)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (plus more, to taste)
• 4 cups low-sodium chicken broth
• 1 can crushed tomatoes (14 1/2 ounces) (preferably fire-roasted)
• 1 1/2 cups shredded cooked chicken
• 1 cup frozen corn
• Juice of 1 lime
• Salt and pepper (to taste)

Optional Toppings

• Diced avocado
• Shredded Monterey Jack cheese
• Chopped fresh cilantro
• Lime wedges

Instructions

1. Bake Tortillas: Preheat your oven to 375°F. Toss the thinly sliced tortilla strips with 1 tablespoon of olive oil and a pinch of salt in a bowl. Spread them evenly on a baking sheet and bake for 12-15 minutes until they become crisp and golden brown. Remove and set aside for garnish.
2. Sauté Vegetables: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeño pepper. Sauté for about 5 minutes until the vegetables soften and release their aromas.
3. Simmer Soup: Stir in the ground cumin and chili powder, cooking for 1 minute until fragrant. Pour in the chicken broth and crushed tomatoes, bringing the mixture to a simmer. Add the shredded cooked chicken and frozen corn, allowing the soup to simmer gently for 20 minutes to meld the flavors.
4. Season: Stir in the fresh lime juice and season the soup with salt and pepper to taste. Remove the pot from heat.
5. Serve: Ladle the hot soup into bowls. Top each serving with the crispy baked tortilla strips and garnish with optional toppings such as diced avocado, shredded Monterey Jack cheese, chopped cilantro, and lime wedges for an extra burst of flavor.

Notes

• For extra heat, keep the jalapeño seeds or add more chili powder.
• Use fire-roasted tomatoes for a smoky depth of flavor.
• Leftover tortilla strips can be stored in an airtight container and remain crisp for a couple of days.
• Make the soup ahead and reheat gently; add tortilla strips just before serving to preserve crunchiness.
• Shredded rotisserie chicken works great for convenience.

Keywords: Chicken Tortilla Soup, Mexican Soup, Comfort Food, Easy Soup Recipe, Fire-Roasted Tomato Soup, Spicy Chicken Soup