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Chicken Tortilla Soup

Creamy avocado and crispy tortilla strips top this chicken tortilla soup recipe.
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A deeply satisfying and budget-friendly soup that is a hug in a bowl. It features a savory, gently spiced broth with tender chicken and beans, finished with a riot of fresh toppings and the ultimate crispy tortilla strips.

Ingredients

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  • 1 tablespoon olive oil or avocado oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
  • 6 cups low-sodium chicken broth
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn kernels, drained
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • 3 cups shredded cooked chicken (from a rotisserie chicken)
  • ¼ cup fresh lime juice (from about 2 limes)
  • ¼ cup chopped fresh cilantro
  • 6 small corn tortillas, cut into ½-inch strips
  • 2 tablespoons olive oil or avocado oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder

Instructions

  1. Sauté the aromatics. In a large Dutch oven or pot, heat 1 tbsp oil over medium heat. Add onion and bell pepper. Cook for 5-7 minutes until softening. Add garlic and cook for 1 minute until fragrant.
  2. Bloom the spices. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly.
  3. Build the broth. Pour in the tomatoes and chicken broth, scraping up any bits from the pot bottom. Add black beans, corn, 1 tsp salt, and pepper. Bring to a gentle boil.
  4. Simmer. Reduce heat to low and simmer uncovered for 15-20 minutes to meld flavors.
  5. Finish the soup. Turn off heat. Stir in shredded chicken, lime juice, and cilantro. Taste and adjust seasoning.
  6. Make the crispy topping. While soup simmers, preheat oven to 400°F (200°C). On a baking sheet, toss tortilla strips with 2 tbsp oil, ½ tsp salt, and garlic powder. Spread in a single layer. Bake for 8-12 minutes, tossing once, until golden and crisp.
  7. Serve. Ladle soup into bowls and top with crispy tortilla strips and other desired toppings.

Notes

For a vegetarian version, use vegetable broth and swap chicken for two cans of beans. Control spice by choosing mild or hot chili powder. Add pre-cooked chicken at the end to prevent it from becoming tough. Store soup and crispy strips separately. Soup freezes well for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/chicken-tortilla-soup-3/