Description
This Chicken Tortilla Soup recipe features crispy fried corn tortilla strips, a smoky and flavorful chipotle-tomato broth, tender shredded chicken, and classic toppings like avocado, sour cream, jalapeño, lime, and fresh cilantro. A comforting, hearty Mexican-inspired soup perfect for family meals in about 50 minutes.
Ingredients
Tortilla Strips
- 5 to 6 corn tortillas (cut into thin or thick strips)
- 3 tablespoons neutral oil (for frying)
- 1/4 teaspoon flaky sea salt
Soup Base and Chicken
- 1/2 yellow onion (roughly chopped)
- 4 garlic cloves (peeled and smashed)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt (plus additional to taste)
- 1 chipotle pepper in adobo (just 1, not the whole can)
- 1 (15-ounce) can diced tomatoes
- 5 cups chicken broth (divided)
- 1 pound boneless skinless chicken breasts
Garnishes and Toppings
- 1 avocado (sliced)
- 1/4 cup sour cream (whisked with a squeeze of lime juice and a pinch of salt)
- Lime wedges (for squeezing)
- 1/2 jalapeño (sliced)
- Cilantro leaves
Instructions
- Fry the Tortilla Strips: Place a bed of paper towels or a clean kitchen towel on a baking sheet or cutting board to drain the tortillas after frying. Slice corn tortillas into desired strip thickness. Heat neutral oil in a pan over medium-high heat until hot and shimmering. Fry tortilla strips in batches for about 1 minute each until crispy. Transfer to towel to drain and sprinkle with flaky sea salt. Repeat as necessary and set aside.
- Sauté Aromatics: Heat a tablespoon of olive oil in a medium pot over medium-high heat. Add chopped onion and smashed garlic cloves. Cook for 5 to 6 minutes until onions become translucent and fragrant.
- Add Spices: Stir in ground cumin, ground coriander, and kosher salt. Cook until spices become aromatic, then turn off the heat.
- Blend Soup Base: Transfer sautéed onion and garlic mixture to a blender. Add chipotle pepper in adobo, canned diced tomatoes, and a splash of chicken broth. Pulse until very smooth, about 1 minute.
- Simmer Soup: Pour blended mixture back into the pot. Add remaining chicken broth and stir. Taste and adjust salt as needed. Place chicken breasts into the soup and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover with a lid, and cook for 30 to 35 minutes until chicken is cooked through.
- Shred Chicken: Remove chicken breasts from the pot. Using two forks, shred the chicken finely. Return shredded chicken to the soup and stir to combine.
- Serve: Divide soup into bowls. Top each with a handful of crispy tortilla strips, a dollop of sour cream (mixed with lime juice and salt), sliced jalapeño, a squeeze of lime, sliced avocado, and fresh cilantro leaves. Enjoy warm.
Notes
- Frying the tortillas in batches ensures they crisp up evenly without sticking together.
- You can adjust the spiciness by adding more chipotle peppers or jalapeños if preferred.
- For a lighter version, bake tortilla strips instead of frying to reduce oil usage.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Add corn, black beans, or diced bell peppers to the soup for extra texture and nutrition.
