Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 2 tbsp Olive Oil; 1 piece Yellow Onion; 4 cloves Garlic; 1 piece Jalapeno; 2 tbsp Chili Powder; 1 tbsp Ground Cumin; 1 tsp Smoked Paprika; 1 tsp Dried Oregano; 28 oz Diced Tomatoes; 6 cups Chicken Broth; 2 cups Cooked Chicken; 15 oz Corn; to taste Salt; to taste Black Pepper; 6 pieces Corn Tortillas; ½ cup Vegetable Oil; 1 piece Avocado; ¼ cup Cilantro; 1 piece Lime; ½ cup Sour Cream; ½ cup Cotija Cheese

MEXICAN·NON-VEGSource

A flavorful and hearty chicken tortilla soup with a traditional and fancy option.

1h7Servings

Nutrition

768kcal

70gProtein

38gCarbs

37gFat

Ingredients

SOUP

Olive Oil

2 tbsp

Yellow Onion

1 piece

Garlic

4 cloves

Jalapeno

seeded and minced

1 piece

Chili Powder

2 tbsp

Ground Cumin

1 tbsp

Smoked Paprika

1 tsp

Dried Oregano

1 tsp

Diced Tomatoes

28 oz

Chicken Broth

6 cups

Cooked Chicken

shredded

2 cups

Corn

drained

15 oz

Salt

To taste

to taste

Black Pepper

To taste

to taste

TORTILLA STRIPS

Corn Tortillas

6 pieces

Vegetable Oil

for frying

½ cup

TOPPINGS (OPTIONAL)

Avocado

Optionaldiced

1 piece

Cilantro

Optionalchopped

¼ cup

Lime

Optionalcut into wedges

1 piece

Sour Cream

Optional

½ cup

Cotija Cheese

Optionalcrumbled

½ cup

Instructions

1Sauté Aromatics

10m

Heat Oil

Heat the olive oil in a large pot or Dutch oven over medium heat.

Sauté Onion

Add the chopped onion and sauté until softened, about 5-7 minutes.

Add Garlic and Jalapeno

Add the minced garlic and jalapeño and cook for another minute until fragrant.

2Bloom Spices

Add Spices

Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until fragrant.

3Simmer Soup Base

30m

Add Tomatoes and Broth

Pour in the diced tomatoes (with their juice) and the chicken broth. Bring to a simmer.

Add Chicken and Corn

Stir in the shredded cooked chicken and the drained corn. Season with salt and pepper to taste.

Simmer

Reduce heat to low, cover, and let simmer for at least 20 minutes to allow flavors to meld.

4Prepare Tortilla Strips

10m

Cut Tortillas

Stack the corn tortillas and cut them into thin strips.

Fry Tortillas

Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

5Serve

Ladle Soup

Ladle the hot soup into bowls.

Garnish

Top with crispy tortilla strips and your desired optional toppings such as diced avocado, chopped cilantro, a dollop of sour cream, and crumbled cotija cheese. Serve with lime wedges on the side.

Tips

For a spicier soup, leave the seeds in the jalapeño.

You can use leftover rotisserie chicken for convenience.

The tortilla strips can be made ahead of time and stored in an airtight container at room temperature.

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