This Chicken Tortilla Soup is a comforting and flavorful meal that you can whip up in no time. Using ingredients from your pantry and leftovers, such as cooked chicken, this soup is perfect for a quick and satisfying dinner.
- Cuisine: Mexican
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Why You’ll Love This Recipe
- Satisfying and hearty, perfect for a cozy night in.
- Uses common pantry staples and leftovers.
- Customizable spice level with a choice of chilies.
- Great way to use up slightly stale tortillas.
Ingredients
- 6 (6-inch) corn tortillas, preferably a little old and dried out: Ideal for crispy soup toppings. If fresh, dry them out in the oven.
- 1/4 cup corn oil, peanut oil, or extra virgin olive oil: Used for frying tortillas, choose based on preference.
- 1/2 cup chopped onion: Adds foundational flavor to the soup.
- 2 cloves garlic, minced: Enhances the soup with aromatic depth.
- 1 medium Anaheim, poblano or jalapeño chili, seeded, veins removed, chopped: Adjust for desired heat; mix varieties for complexity.
- 4 cups chicken broth or homemade chicken stock: Forms the main liquid base; homemade stock gives more richness.
- 1 (14.5-ounce) can crushed tomatoes (preferably fire-roasted): Provides body and a smoky flavor to the soup.
- 1/2 teaspoon coarse salt (kosher or sea salt): Balances the flavors.
- 1 1/2 cups shredded cooked chicken: Efficiently uses leftovers for protein.
- 1 ripe avocado: Adds creaminess and freshness on top.
- 1/2 cup (2 ounces) shredded Monterey Jack cheese (or mild cheddar): Melts into the soup for added richness.
- Chopped fresh cilantro: Offers a fresh, herbal finish.
- 1 lime, cut into wedges: Freshens and brightens when served at the table.
How to Make It
Step 1: Prepare the Tortilla Strips
If your tortillas are not yet dry, place them on a baking sheet and bake at 200°F for 10-15 minutes to remove moisture. Cut each tortilla in half, then slice into 1/4-inch strips. Heat the oil over medium-high in a 3-quart pot and fry the strips in batches until crisp and lightly browned. Drain on paper towels.
Step 2: Sauté the Vegetables
Add chopped onions to the same pot (add oil if needed) and cook for 2 minutes while stirring. Introduce the chilies next, cooking for an additional 2-3 minutes until softened. Finally, add minced garlic, cooking for another 30 seconds to release its aroma.
Step 3: Simmer the Soup
Pour in the chicken broth, tomatoes, and salt. Increase the heat to bring the soup to a boil, then lower it to a simmer. Cover and let cook for 15 minutes. Stir in the shredded chicken, continuing to cook until warmed through.
Step 4: Serve with Garnishes
To serve, cut the avocado into chunks. Place half the tortilla strips into bowls, ladle the soup over them, and top with avocado and cheese. Garnish with the remaining strips, cilantro, and serve lime wedges on the side.
Recipe FAQs
Can I use fresh tortillas instead of dried ones?
Yes, just ensure to dry them out in the oven first so they crisp up nicely when fried.
How do I adjust the spice level?
Select milder or spicier chilies like Anaheim, poblano, or jalapeño based on your heat preference. Mixing them can also achieve a balanced spice profile.
Is it okay to use store-bought chicken stock?
Absolutely. While homemade stock adds a richer flavor, high-quality store-bought options work well and save time.
