Chicken Tortilla Soup
Submitted by Gena
Chicken tortilla soup with a tomato-chile broth, fried tortilla strips, shredded chicken, and topped with cheese and avocado. A classic Mexican soup with crispy, crunchy texture.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThis chicken tortilla soup builds a flavorful broth from sauteed onion and garlic, tomato puree, chicken broth, ground red chiles, bell pepper, and basil, simmered for 30 minutes until everything concentrates into a smoky, slightly spicy base.
The fried tortilla strips are what set this soup apart. Corn tortillas cut into thin strips and fried until light golden add a shattering crunch that softens just slightly as the hot broth hits them. That contrast between crispy strips and tender shredded chicken is what makes every spoonful interesting.
Fry the strips just until light golden, 30 to 60 seconds. They darken further after draining, and overfried strips taste bitter.
Kitchen Tips
- Use pre-cooked chicken. Rotisserie chicken shredded into chunks is the fastest route and adds great flavor.
- Divide the tortilla strips and chicken into bowls first, then ladle the hot broth over them. This keeps the strips crispy longer than dumping them into the pot.
- Top each bowl with cheese and avocado slices right before serving so the cheese starts to melt from the broth’s heat.
Variations
- Add a squeeze of fresh lime juice to each bowl for a brighter, more acidic broth.
- Stir in a can of black beans and frozen corn during the last 10 minutes for a heartier version.
- Use baked tortilla strips instead of fried for a lighter, lower-fat option.
Ingredients
Directions
Cook and stir onions and garlic in 2 tablespoon oil in 4-quart Dutch oven until onion is tender.
Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree.
Heat to boiling; reduce heat.
Simmer uncovered for 30 minutes.
Heat ½ cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain.
Divide tortilla strips and chicken among 6 bowls; pour broth over chicken.
Top with cheese and avocado slices.
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