Print

Chicken Tortilla Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

This hearty Chicken Tortilla Soup combines tender shredded chicken, fire-roasted tomatoes, and a blend of spices for a flavorful and comforting meal. Topped with crispy fried tortilla strips, creamy avocado, shredded cheddar, and fresh cilantro, this soup is perfect for cozy evenings or family dinners.

Ingredients

Soup Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 jalapeño, seeds removed, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 cups shredded cooked boneless, skinless chicken breasts
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Tbsp. chili powder
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1 (28-oz.) can diced fire-roasted tomatoes
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups fresh or frozen corn
  • Juice of 1 lime
  • 1 bay leaf

For Frying and Toppings

  • Vegetable oil, for frying
  • 4 small corn tortillas, sliced into thin strips
  • Finely chopped avocado, for serving
  • Shredded cheddar cheese, for serving
  • Finely chopped fresh cilantro, for serving

Instructions

  1. Sauté Vegetables and Chicken: In a large pot over medium heat, heat 2 tablespoons of extra-virgin olive oil. Add the finely chopped onion and cook, stirring occasionally, until softened, about 8 minutes. Add the jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the shredded chicken, seasoning with kosher salt and freshly ground black pepper to taste. Add chili powder, dried oregano, and ground cumin, stirring well to combine the spices evenly with the mixture.
  2. Add Liquids and Simmer: Pour in the diced fire-roasted tomatoes (with their juices) and low-sodium chicken broth, stirring to combine all ingredients. Add the corn, lime juice, and bay leaf. Raise the heat and bring the soup to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, until the soup is slightly reduced and flavors meld, about 15 minutes.
  3. Fry Tortilla Strips: While the soup simmers, heat vegetable oil in a large, heavy skillet to a depth of 1/8 inch over medium heat until shimmering. In batches, fry the thinly sliced tortilla strips until they turn golden and crisp, roughly 2 to 3 minutes per batch. Remove the fried strips carefully and transfer them onto a paper towel-lined plate to drain excess oil. Season immediately with salt.
  4. Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and top each serving with crispy tortilla strips, finely chopped avocado, shredded cheddar cheese, and fresh chopped cilantro for a fresh, vibrant finish.

Notes

  • Be sure to fry tortilla strips in batches to prevent overcrowding and ensure crispiness.
  • If you prefer a spicier soup, leave some jalapeño seeds in or add a dash of cayenne pepper.
  • Use fresh corn when in season for a sweeter taste, otherwise frozen corn works well.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • For a gluten-free version, ensure the corn tortillas are certified gluten-free and use gluten-free broth.

Find it online: https://marthatasty.com/chicken-tortilla-soup-recipe/