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Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe
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★★★★★

5.1 from 30 reviews

A hearty and flavorful Chicken Tortilla Soup that combines tender chicken, zesty tomatoes, and a blend of spices, topped with crispy corn tortilla strips, creamy avocado, and melted cheese. Perfect as a comforting meal any day.

Ingredients

Scale

Soup Ingredients

  • 1–2 Tablespoons Canola Oil
  • 1 Large Onion, diced
  • 1 Jalapeno, diced
  • 3 Garlic Cloves, minced (or 1/2 teaspoon Garlic Powder)
  • 1 lb. Chicken Breasts or Rotisserie Chicken, cooked, cubed or shredded
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 (10-ounce) can Rotel Tomatoes with Green Chilies
  • 1/4 cup Cilantro
  • 4 cups Chicken Broth

Corn Tortilla Strips

  • 6–8 Corn Tortillas, cut into strips lengthwise
  • 1/2 – 3/4 cup Canola Oil
  • Salt, to taste

Toppings

  • 1 Avocado, cut into bite size pieces
  • 1 cup Mexican Cheese or Cheddar Cheese
  • 1/2 cup Sour Cream or Mexican Crema
  • Cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Sauté Base: In a large pot, heat canola oil over medium-high heat. Add diced onion and sauté for 3-4 minutes until softened. Add diced jalapenos and minced garlic, cooking for an additional 1-2 minutes until fragrant.
  2. Cook Chicken and Season: Add cubed or shredded chicken breast to the pot. Cook for 7-8 minutes, stirring occasionally, until the chicken is no longer pink. Season with salt, pepper, chili powder, and cumin; stir well to combine the flavors.
  3. Blend Tomatoes and Cilantro: In a blender or food processor, puree the canned Rotel tomatoes with green chilies together with the cilantro until smooth. Pour the pureed mixture into the pot.
  4. Add Broth and Simmer: Stir in the chicken broth. Cover the pot and let it cook on low heat for at least 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
  5. Prepare Tortilla Strips: In a large skillet, heat canola oil over medium-high heat until sizzling. Add the corn tortilla strips and fry for 1-2 minutes, flipping with tongs to ensure even frying, until golden and crispy. Remove strips and place on a paper towel-lined plate. Sprinkle with salt to taste.
  6. Serve: Ladle the soup into bowls. Top with crispy tortilla strips, avocado pieces, shredded cheese, a dollop of sour cream or Mexican crema, fresh cilantro, and a squeeze of lime juice. Serve immediately and enjoy!

Notes

  • For a spicier soup, add extra jalapenos or use a hotter chili powder.
  • You can use rotisserie chicken for a quicker preparation.
  • To make it gluten-free, ensure your tortilla chips are gluten-free.
  • Leftover soup stores well in the refrigerator for up to 3 days.
  • Adjust salt and spices according to personal preference.

Nutrition

Keywords: Chicken Tortilla Soup, Mexican Soup, Chicken Soup, Tortilla Strips, Spicy Chicken Soup, Healthy Soup, Comfort Food

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