Absolutely—here’s a classic, cozy Tortilla Soup recipe that’s flavorful, slightly spicy, and perfect for a comforting meal 🌮🍲.
🌮 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 or poached)
- 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 crispy tortilla strips
- Preheat oven to 375°F (190°C).
- Toss tortilla strips with olive oil and a pinch of salt.
- Bake 8–10 minutes until golden and crisp.
- Cook the soup base
- Heat 1 tbsp olive oil in a large pot over medium heat.
- Sauté onion, garlic, and jalapeños 3–4 minutes until softened.
- Add cumin and chili powder; cook 30 seconds until fragrant.
- Stir in diced tomatoes and chicken broth; bring to a simmer.
- Add chicken & veggies
- Stir in shredded chicken, corn, and black beans.
- Simmer 10–15 minutes to blend flavors.
- Season with salt and pepper to taste.
- Serve
- Ladle soup into bowls.
- Top with crispy tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of lime.
Tips & Variations
- Smoky flavor: Add 1–2 chopped chipotle peppers in adobo.
- Creamy twist: Stir in ¼ cup sour cream or heavy cream per bowl.
- Make-ahead: Soup can be refrigerated 2 days ahead; add tortillas and avocado just before serving.
- Vegetarian version: Replace chicken with extra beans and vegetable broth.
If you like, I can also give a slow-cooker version of Tortilla Soup that’s hands-off, super flavorful, and perfect for batch cooking. Do you want me to do that?
