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Chicken Tortilla Soup

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Chicken Tortilla Soup is a vibrant and flavorful dish featuring tender chicken, spicy broth, and crispy tortilla strips. Packed with bold flavors from tomatoes, chilies, cumin, and cheese, it’s a comforting and satisfying meal.

Ingredients

  1. 1 lb boneless, skinless chicken breasts or thighs
  2. 1 tablespoon olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 1 can (14.5 oz) diced tomatoes (with juice)
  6. 1 can (4 oz) diced green chilies (or jalapeños for more heat)
  7. 4 cups chicken broth (low-sodium if preferred)
  8. 1 teaspoon ground cumin
  9. 1 teaspoon chili powder
  10. 1/2 teaspoon smoked paprika
  11. Salt and pepper, to taste
  12. 2 cups corn kernels (fresh, frozen, or canned)
  13. 1 tablespoon lime juice (optional)
  14. 1/2 cup chopped fresh cilantro (optional, for garnish)
  15. For the crispy tortilla strips:
  16. 2–3 corn tortillas, cut into strips
  17. 1 tablespoon olive oil
  18. Salt, to taste
  19. For garnish (optional):
  20. 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  21. 1/2 avocado, diced
  22. Sour cream or Greek yogurt
  23. Lime wedges

Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Cook chicken breasts or thighs for 5-7 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Set aside to rest, then shred the chicken.

  1. In the same pot, sauté chopped onion and minced garlic for 3-4 minutes until soft. Add cumin, chili powder, smoked paprika, and salt. Stir to coat the onions and garlic with the spices.
  2. Add diced tomatoes, green chilies, and chicken broth. Bring to a simmer and cook for 10-15 minutes. Taste and adjust seasoning with salt, pepper, or chili powder as needed.
  3. Shred the chicken with two forks and add it back into the soup along with corn. Simmer for another 5-7 minutes until the corn is heated through.
  4. Preheat the oven to 375°F (190°C). Arrange tortilla strips on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 8-10 minutes until crispy, checking to prevent burning.
  5. Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, diced avocado, sour cream, fresh cilantro, and a squeeze of lime juice. Serve hot and enjoy!

Notes

  1. For extra spice, add more diced jalapeños, cayenne pepper, or hot sauce.
  2. To save time, use rotisserie chicken. Shred and add it to the soup when adding the corn.
  3. For a vegetarian version, replace chicken with beans, roasted veggies, or extra corn.
  4. For a creamy version, stir in some heavy cream, coconut milk, or Greek yogurt.

Nutrition

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