Ah yes—Tortilla Soup 🌮🍲! A bright, comforting Mexican-inspired soup with a rich broth, shredded chicken, veggies, and crispy tortilla strips. Here’s a full, flavorful recipe:
🌮 Chicken Tortilla Soup
Ingredients (6 servings)
Soup Base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeños, seeded and diced (optional, for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works perfectly)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans (cooked or canned, drained)
- Salt and pepper, to taste
Tortilla Strips & Garnishes:
- 4–6 corn tortillas, cut into thin strips
- 2 tbsp olive oil
- ½ cup shredded cheddar or Monterey Jack cheese
- ¼ cup fresh cilantro, chopped
- 1 avocado, diced
- Lime wedges
Instructions
- Make the tortilla strips
- Preheat oven to 375°F (190°C).
- Toss tortilla strips with 2 tbsp olive oil and a pinch of salt.
- Bake 8–10 minutes until crispy and golden.
- Cook the soup base
- Heat 1 tbsp olive oil in a large pot over medium heat.
- Sauté onion, garlic, and jalapeños 3–4 min until softened.
- Add cumin and chili powder; cook 30 sec until fragrant.
- Stir in tomatoes and chicken broth; bring to a simmer.
- Add chicken & veggies
- Stir in shredded chicken, corn, and black beans.
- Simmer 10–15 minutes for flavors to meld.
- Season with salt and pepper to taste.
- Serve
- Ladle soup into bowls.
- Top with tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of lime.
Tips & Variations
- Spice: Add chipotle in adobo for smoky heat.
- Broth: Roast tomato & onion before adding broth for deeper flavor.
- Creamy version: Stir in ¼ cup sour cream or heavy cream per bowl.
- Make ahead: Soup base can be made 2 days ahead; add crispy tortillas right before serving.
If you want, I can give a “slow-cooker version” that’s hands-off, extra flavorful, and perfect for a big batch for weeknight dinners. Want me to do that?
