Chicken Tortilla Soup (Printer-friendly)
A comforting Mexican chicken soup with bold spices and crispy tortilla strips.
# What You'll Need:
→ Chicken & Broth
01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 4 cups low-sodium chicken broth
→ Vegetables & Aromatics
03 - 1 medium onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 jalapeño, seeded and finely chopped
07 - 1 can (14 oz) diced tomatoes
08 - 1 cup frozen or canned corn kernels, drained
09 - 1 can (14 oz) black beans, rinsed and drained
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, plus more to taste
16 - 1/4 teaspoon black pepper
→ Crispy Tortilla Strips
17 - 4 corn tortillas, cut into thin strips
18 - 2 tablespoons vegetable oil
→ Garnishes
19 - 1 avocado, diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1/2 cup shredded cheddar or Monterey Jack cheese
22 - 1 lime, cut into wedges
23 - Sour cream
# Directions:
01 - Preheat oven to 400°F. Toss tortilla strips with vegetable oil and spread on a baking sheet. Bake for 8-10 minutes, stirring once, until golden and crispy. Set aside.
02 - In a large pot, heat 1 tablespoon oil over medium heat. Add onion, garlic, bell pepper, and jalapeño. Sauté for 5 minutes until softened.
03 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
04 - Add tomato paste and diced tomatoes; cook for 2 minutes to develop flavors.
05 - Pour in chicken broth and bring to a simmer. Add chicken breasts. Reduce heat, cover, and simmer for 15-18 minutes, or until chicken is cooked through.
06 - Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
07 - Stir in corn and black beans. Simmer for 5 minutes to heat through.
08 - Taste and adjust seasoning if needed. Ladle soup into bowls. Top with crispy tortilla strips and desired garnishes.
# Expert Advice:
01 -
- That moment when you break through the crispy tortilla layer and hit the steamy soup underneath is pure magic
- You can have restaurant quality Mexican comfort food on the table in under an hour
02 -
- For extra heat keep some jalapeño seeds or add cayenne but the balance here is meant to be family friendly
- The soup thickens as it sits so if you prefer a thinner consistency add a splash more broth when reheating
03 -
- Use two forks to shred the chicken while it is still warm it pulls apart much easier
- Spread the tortilla strips in a single layer with space between them for maximum crunch