Chicken Tortilla Soup Recipe

Connie Hope

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6

Course: Soup

Cuisine: Mexican-Inspired

Calories: 420

For the Chicken Tortilla Soup

For Homemade Tortilla Strips

Optional Toppings

Make the Tortilla Strips: Cut the corn tortillas into thin strips. Heat oil in a skillet over medium-high heat and fry the strips in batches until crispy and golden. Transfer to a paper towel-lined plate.
Sauté the Vegetables: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic, and jalapeños. Cook for 4 to 5 minutes until softened and fragrant.
Build the Soup Base: Add chicken broth, crushed tomatoes, black beans, corn, chili powder, cumin, and salt. Stir well.
Place the chicken breasts into the broth.
Simmer the Soup: Bring the soup to a gentle boil, then lower the heat and simmer for 20 to 25 minutes until the chicken is fully cooked and tender.
Shred the Chicken: Remove the chicken and shred with two forks. Return the shredded chicken to the pot.
Finish the Soup: Stir in cilantro and fresh lime juice. Simmer for another 3 to 5 minutes. Taste and adjust seasoning if needed.
Serve: Ladle into bowls and top with crispy tortilla strips, avocado, cheese, cilantro, sour cream, and lime wedges.

For a quicker version, use shredded rotisserie chicken and add it near the end of cooking.
For extra smoky flavor, try fire-roasted tomatoes.
Store toppings separately to keep textures fresh.
Adjust spice level by increasing or reducing jalapeños.
Skill Level: Easy