Description
A comforting bowl of flavorful chicken tortilla soup filled with tender chicken, vibrant veggies, and crunchy tortilla strips.
Ingredients
Scale
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- 4 garlic cloves, finely chopped
- 3 cups shredded cooked boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. chili powder
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 1 (28-oz.) can diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 1/2 cups fresh or frozen corn
- Juice of 1 lime
- 1 bay leaf
- Vegetable oil, for frying
- 4 small corn tortillas, sliced into thin strips
- Finely chopped avocado, for serving
- Shredded cheddar, for serving
- Finely chopped fresh cilantro, for serving
Instructions
- In a large pot over medium heat, heat the olive oil until shimmering.
- Add the finely chopped onion and cook, stirring continuously, until softened and translucent, about 8 minutes.
- Incorporate the jalapeño and garlic, cooking for about a minute until their aromas start to fill the air.
- Stir in the shredded chicken and season with kosher salt and freshly ground black pepper.
- Sprinkle in the chili powder, dried oregano, and ground cumin, mixing well to coat the chicken with the spices.
- Pour in the diced fire-roasted tomatoes and low-sodium chicken broth. Mix until fully combined.
- Stir in the corn, fresh lime juice, and bay leaf, then bring the pot to a gentle boil.
- Reduce the heat to medium-low and let it simmer for about 15 minutes until slightly reduced, stirring occasionally.
- For the crispy tortilla strips, heat vegetable oil in a skillet over medium-high heat.
- Fry the tortilla strips in batches for about 2-3 minutes until golden and crispy. Transfer to paper towels and season with salt.
- Once the soup is ready, discard the bay leaf, pour the soup into bowls, and top with crispy tortilla strips, creamy avocado, shredded cheddar, and a sprinkle of fresh cilantro.
Notes
This soup can be frozen in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg