Chicken Tortilla Soup Recipe

Introduction

Chicken Tortilla Soup is a comforting and flavorful dish packed with tender chicken, beans, and bright spices. Topped with crispy tortilla strips and creamy avocado, it’s perfect for a cozy meal any day of the week.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 3 cups chicken broth
• 14.5 ounces crushed tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can diced tomatoes with chilies (such as Rotel), with juices
• 2 boneless skinless chicken breasts (about 6 ounces each)
• 1 cup corn kernels, drained if canned
• 1 lime, juiced
• ¼ cup chopped fresh cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 avocado, sliced (for garnish)
• 6 small corn tortillas, cut into ¼-inch strips
• ¼ cup vegetable oil
• Salt

Instructions

1. Step 1: Cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.
2. Step 2: Fry the tortilla strips in small batches until crisp, about 1 minute per side. Remove and drain on paper towels; sprinkle with salt while warm.
3. Step 3: In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeño. Cook until the onion softens, about 3 to 4 minutes.
4. Step 4: Add chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, cumin, and chili powder. Stir well to combine.
5. Step 5: Place the chicken breasts into the pot and bring the soup to a boil over high heat. Lower the heat to a simmer and cook uncovered for 20 minutes, until the chicken is fully cooked.
6. Step 6: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot and simmer for another 3 minutes.
7. Step 7: Taste the soup and season with salt and pepper as needed.
8. Step 8: Serve the soup in bowls topped with crispy tortilla strips, lime wedges, and sliced avocado.

Tips & Variations

• For extra depth of flavor, add a smoked chipotle pepper to the soup while simmering.
• Use leftover rotisserie chicken instead of cooking fresh chicken breasts for a quicker version.
• Swap out black beans for pinto beans if preferred.
• Add a dollop of sour cream or shredded cheese on top for a richer garnish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep tortilla strips separate to preserve their crispness. Reheat the soup gently on the stove or in the microwave until warmed through. Add fresh tortilla strips and avocado just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or vegetables for protein and texture.

How can I make the tortilla strips crispier?

Fry the strips in small batches over medium-high heat and avoid overcrowding the pan. Drain on paper towels promptly and season with salt while still warm for the best crunch.

Chicken Tortilla Soup Recipe

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★★★★★

4.8 from 104 reviews

This Chicken Tortilla Soup is a flavorful and hearty Mexican-inspired dish featuring tender shredded chicken simmered with tomatoes, black beans, corn, and spices, topped with crispy homemade tortilla strips, fresh avocado, and lime for a perfect balance of textures and tastes.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Soup

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 3 cups chicken broth
• 14.5 ounces crushed tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can diced tomatoes with chilies (such as Rotel), with juices
• 2 boneless skinless chicken breasts (about 6 ounces each)
• 1 cup corn kernels, drained if canned
• 1 lime, juiced
• ¼ cup chopped fresh cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt, to taste
• Black pepper, to taste

Tortilla Strips

• 6 small corn tortillas, cut into ¼-inch strips
• ¼ cup vegetable oil
• Salt, to taste

Garnish

• 1 avocado, sliced
• Lime wedges

Instructions

1. Prepare Tortilla Strips: Cut the corn tortillas into ¼-inch strips. Heat ¼ cup of vegetable oil in a small pan over medium-high heat. Fry the tortilla strips in small batches until crisp and golden, about 1 minute per side. Remove them with a slotted spoon and drain on paper towels. While still warm, sprinkle with salt to taste and set aside.
2. Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeño. Cook, stirring frequently, until the onion is softened and translucent, approximately 3 to 4 minutes.
3. Add Broth and Vegetables: Pour in 3 cups of chicken broth, add the drained black beans, crushed tomatoes, diced tomatoes with chilies and their juices, and corn kernels. Stir well to combine all ingredients.
4. Season and Add Chicken: Stir in the lime juice, chopped fresh cilantro, cumin, and chili powder. Place the chicken breasts into the pot and bring the soup to a boil over high heat.
5. Simmer Soup and Cook Chicken: Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes, or until the chicken is cooked through and tender.
6. Shred Chicken: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken back into the pot and simmer for an additional 3 minutes to let the flavors meld. Season the soup with salt and black pepper to taste.
7. Serve: Ladle the soup into bowls. Top with the crispy tortilla strips, sliced avocado, and lime wedges for squeezing. Enjoy your warm, comforting Chicken Tortilla Soup!

Notes

• For a spicier soup, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
• Use homemade chicken broth for a richer flavor or substitute with low-sodium broth for a healthier option.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
• To make the tortilla strips healthier, bake them in the oven at 375°F for 10-15 minutes instead of frying.
• Add a dollop of sour cream or shredded cheese as an optional topping.

Keywords: chicken tortilla soup, Mexican soup, shredded chicken soup, tortilla strips, spicy chicken soup