Description
A warm, hearty bowl of Chicken Tortilla Soup — rich chicken broth, tender chicken, beans & corn (optional), seasoned with spices and topped with crunchy tortilla strips and fresh toppings. Cozy, comforting, and full of flavor — perfect for weeknight dinners, chilly evenings, or when you need a bowlful of goodness. 🌶️🍲
Ingredients
For the Soup Base
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2 tablespoons olive oil (or cooking oil)
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1 medium onion, diced
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3–4 garlic cloves, minced
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1 bell pepper (any color), diced — optional
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1–2 jalapeño or chili peppers, seeded and minced (optional for heat)
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1 teaspoon ground cumin
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1 teaspoon chili powder (or more, to taste)
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1 teaspoon smoked paprika (optional — for smoky flavor)
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4 cups chicken broth (or vegetable broth)
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1 can (14 oz / ~400 g) diced tomatoes (with juice) — or 2–3 fresh tomatoes chopped
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1 can (14 oz / ~400 g) black beans or kidney beans — drained and rinsed (optional)
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1 cup corn kernels (fresh or frozen) — optional
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2 chicken breasts (or thighs), cooked and shredded (or use rotisserie chicken)
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Salt and black pepper, to taste
For Serving / Garnish / Tortilla Topping
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Corn tortillas — cut into strips or triangles
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Oil (for frying or baking tortilla strips)
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Lime wedges
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Fresh cilantro, chopped
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Avocado slices or diced avocado
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Shredded cheese (cheddar, Monterrey Jack, or your favorite)
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Sour cream or Greek yogurt (optional)
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Jalapeño slices (optional)
Instructions
1. Prepare the Tortilla Strips (Topping)
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Preheat oven to 200 °C (400 °F) OR heat enough oil in a pan for frying.
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Cut corn tortillas into thin strips or triangle-shaped chips.
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If baking: toss strips with a little oil and spread in a single layer on a baking sheet; bake ~8–12 minutes until crisp and golden (watch closely so they don’t burn).
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If frying: heat oil, then fry tortilla strips in batches until golden and crispy; drain on paper towels.
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Set aside — they will add crunch to the soup when serving.
2. Start the Soup Base
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In a large pot, heat 2 tbsp oil over medium heat.
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Add diced onion (and bell pepper / jalapeño if using); sauté until softened (~4–5 min).
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Add minced garlic, cumin, chili powder, paprika; sauté 30–60 seconds until fragrant (don’t burn).
3. Add Liquids & Core Ingredients
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Pour in chicken broth.
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Add diced tomatoes (with juice), beans (if using), and corn (if using). Stir to combine.
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Bring to a gentle simmer.
4. Add Chicken & Simmer
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Add shredded cooked chicken to the pot.
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Simmer 10–15 minutes to allow flavors to meld.
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Taste and season with salt and pepper as needed.
5. Serve
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Ladle hot soup into bowls.
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Top generously with crispy tortilla strips or chips.
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Add your preferred garnishes: lime wedge, chopped cilantro, avocado slices, shredded cheese, sour cream, jalapeño slices.
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Serve immediately for best texture (tortilla topping stays crunchy).
Notes
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Tortilla strips need to be crisp and added right before serving — they get soggy quickly if left long.
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Use cooked chicken (fresh or rotisserie) so soup preparation is quicker and chicken stays tender.
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Adjust spices to your preference — chili powder and jalapeño can be reduced if you prefer mild.
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Beans and corn are optional, making this soup flexible: use what you have on hand.