Description
This Chicken Tortilla Soup Recipe offers a deeply satisfying, authentic Mexican-inspired taste perfect for cozy nights. It features tender shredded chicken, vibrant vegetables, and crispy tortilla strips simmered in a rich, flavorful broth. This recipe comes together quickly, making it an ideal weeknight meal that is both warm and satisfying. It’s a customizable dish, allowing you to adjust it to your family’s preferences for a delicious dinner in about 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
- 1 (4 ounce) can diced green chiles, undrained
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- 2 cups cooked, shredded chicken
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 1 lime, juiced, plus wedges for serving
- Crispy tortilla strips, for serving
- Optional toppings: shredded Monterey Jack cheese, sour cream or Greek yogurt, avocado slices
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced yellow onion and sauté for 5-7 minutes, or until it softens and becomes translucent. Stir occasionally to prevent browning.
- Add the minced garlic to the pot and cook for another 1 minute until fragrant. Be careful not to burn the garlic, as this can make it bitter.
- Stir in the undrained fire-roasted diced tomatoes and the undrained diced green chiles. Cook for 2-3 minutes, allowing the flavors to meld and the tomatoes to lightly caramelize.
- Pour in the chicken broth and water. Add the chili powder, ground cumin, smoked paprika, and dried oregano. Stir everything together until well combined.
- Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to deepen. For best results, you can simmer it longer, up to 30 minutes.
- Stir in the cooked, shredded chicken and the 1/2 cup of chopped fresh cilantro. Continue to simmer for 5 more minutes, ensuring the chicken is heated through.
- Remove the pot from the heat and stir in the fresh lime juice. Taste the soup and season with salt and black pepper as needed. Adjust spices to your preference.
- Ladle the hot soup into bowls. Garnish generously with crispy tortilla strips, extra fresh cilantro, and any desired optional toppings like shredded cheese, a dollop of sour cream or Greek yogurt, and fresh avocado slices. Serve immediately with lime wedges.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup.
- To make this recipe vegetarian, omit the chicken and use vegetable broth. You can add black beans or corn for extra substance.
- The crispy tortilla strips are essential for texture! You can fry your own or use store-bought.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- For another flavorful chicken dish, consider trying this Chicken Pad Thai Recipe.
Nutrition
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