Print

Delicious Chicken Tortilla Soup Recipe

Print Recipe

Chicken Tortilla Soup is a flavorful, comforting soup made with tender chicken, savory broth, and a medley of spices. Topped with crispy tortilla strips, fresh cilantro, and a squeeze of lime, this soup is a perfect balance of spicy, tangy, and savory. It’s a great dish for lunch, dinner, or any cozy meal.

 

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 jalapeño, seeded and finely chopped (optional for spice)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) green chilies (optional for extra flavor)
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon lime juice (plus extra for serving)
  • 4 small corn tortillas, cut into strips and fried or baked (or store-bought tortilla chips)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  • Sauté the vegetables:
    Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic, diced bell pepper, and jalapeño (if using), and cook for another 2-3 minutes until the vegetables are tender.
  • Add the spices:
    Stir in the cumin, chili powder, and smoked paprika, and cook for 1-2 minutes, allowing the spices to bloom and become fragrant.
  • Prepare the broth:
    Add the chicken broth, diced tomatoes, green chilies (if using), and corn to the pot. Stir to combine, and bring the soup to a boil.
  • Simmer the soup:
    Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together. Add the shredded chicken, salt, black pepper, and lime juice, and stir to combine. Let it cook for another 5 minutes.
  • Prepare the tortilla strips:
    While the soup simmers, heat some oil in a skillet and fry the tortilla strips until golden brown and crispy, or bake them in the oven at 375°F (190°C) for about 10-12 minutes until crispy. Alternatively, you can use store-bought tortilla chips for a shortcut.
  • Assemble the soup:
    Ladle the soup into bowls, and top with the crispy tortilla strips. Garnish with fresh cilantro and a squeeze of lime juice.
  • Serve:
    Serve the Chicken Tortilla Soup hot with extra lime wedges on the side. You can also add a dollop of sour cream or shredded cheese if desired.

Notes

  • For a spicier soup, you can add more jalapeños or use a hotter chili powder.
  • You can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • For a vegetarian version, swap the chicken for black beans or pinto beans and use vegetable broth.
  • To make the tortilla strips, you can also cut store-bought tortillas into strips, season them with a bit of salt, and bake them in the oven for a healthier option.

Keywords: Chicken Tortilla Soup, Mexican soup, chicken tortilla, comfort food soup, homemade chicken soup, easy tortilla soup, spicy chicken soup, tortilla soup recipe, hearty chicken soup, Mexican-inspired soup.

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