Chicken Tortilla Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Season: Stir in the fresh lime juice and season the soup with salt and pepper to taste. Remove the pot from heat.
- 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
Find it online: https://kitchenbyclara.com/chicken-tortilla-soup-recipe/
