** A steaming bowl of chicken tortilla soup with crispy tortilla strips, cheese, and fresh cilantro.
Chicken tortilla soup is a flavorful, hearty dish with tender chicken, a rich broth, and crispy tortilla strips. It’s perfect for a comforting meal, and can easily be made in under an hour.
Introduction
Chicken tortilla soup is a popular dish in Mexican cuisine, known for its combination of savory chicken, spicy broth, and crispy tortilla strips. This version is easy to make, packed with flavor, and perfect for a cozy dinner.
You can customize this soup by adding your favorite toppings like avocado, sour cream, or extra cheese.
Why You’ll Love This Chicken Tortilla Soup
- Hearty and filling: Packed with tender chicken, vegetables, and a flavorful broth.
- Crispy tortilla strips: Adds a crunchy texture to the soup.
- Quick and easy: Ready in under 45 minutes.
- Customizable: Add your favorite toppings and heat levels.
- Healthy: Packed with protein and vegetables.
Ingredients for Chicken Tortilla Soup
Ingredients:
- Chicken breasts (2, boneless, skinless): The protein for the soup.
- Tortillas (3, cut into strips): For the crispy tortilla strips.
- Tomatoes (2, diced): Adds freshness and sweetness to the broth.
- Garlic (2 cloves, minced): For depth of flavor.
- Onion (1, chopped): Adds sweetness and flavor to the broth.
- Chicken broth (4 cups): The base of the soup.
- Cilantro (1/4 cup, chopped): For garnish and freshness.
- Cheese (1/2 cup, shredded): For topping the soup.
- Spices: Chili powder, cumin, paprika, salt, and pepper to taste.
Chicken Tortilla Soup Recipe Step-by-Step
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
- 1. Cook the chicken. In a large pot, cook the chicken breasts over medium heat for 8–10 minutes until cooked through. Remove the chicken, shred it, and set it aside.
- 2. Sauté the vegetables. In the same pot, sauté the chopped onion and minced garlic for 2 minutes. Add the diced tomatoes and spices (chili powder, cumin, paprika) and cook for another 3 minutes.
- 3. Make the broth. Add chicken broth to the pot and bring to a simmer. Let it cook for 10 minutes to combine the flavors.
- 4. Prepare the tortilla strips. While the soup simmers, heat oil in a pan over medium heat. Add the tortilla strips and fry for 2–3 minutes until crispy and golden. Remove and drain on paper towels.
- 5. Assemble the soup. Add the shredded chicken back into the pot and cook for another 5 minutes. Taste and adjust seasoning.
- 6. Serve. Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, and fresh cilantro.
Reader Review: “This chicken tortilla soup is so comforting! The crispy tortilla strips are the perfect topping.”
Tips for Perfect Chicken Tortilla Soup
- Use rotisserie chicken: To save time, you can use cooked rotisserie chicken.
- Adjust the spice level: Add more chili powder or jalapeños for extra heat.
- Don’t overcook the tortilla strips: Fry them just until golden to keep them crispy.
Variations & Substitutions
- Add beans: Add black beans or pinto beans for added protein and texture.
- Make it vegetarian: Omit the chicken and use vegetable broth for a vegetarian version.
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in the microwave or on the stove.
Serving Suggestions & Pairings
- Serve with crusty bread, rice, or a side salad.
- Pair with a cold margarita or lime soda.
If you make this chicken tortilla soup, leave a rating and comment! How did you make it your own?