Chicken Tortilla Soup
A hearty and flavorful Chicken Tortilla Soup made with tortilla strips, chicken, and fresh garnishes.
Equipment
- 3-quart pot
Ingredients
Tortilla Strips
- 6 pieces corn tortillas preferably a little old and dried out
- ¼ cup corn oil or peanut oil, or extra virgin olive oil
Vegetables
- ½ cup chopped onion
- 2 cloves garlic minced
- 1 medium Anaheim, poblano or jalapeño chili seeded, veins removed, chopped
Soup Base
- 4 cups chicken broth or homemade chicken stock
- 1 14.5-ounce can crushed tomatoes preferably fire-roasted
- ½ teaspoon coarse salt kosher or sea salt
Toppings
- 1 ½ cups shredded cooked chicken
- 1 ripe avocado
- ½ cup shredded Monterey Jack cheese or mild cheddar
- Chopped fresh cilantro
- 1 piece lime cut into wedges
Instructions
Preparation
- Fry the tortilla strips by cutting them into ¼-inch wide strips and heating oil in a pot. Fry in batches until lightly browned and crisp.
- Sauté chopped onions for 2 minutes, then add chopped chili and cook for 2-3 minutes until softened. Add garlic and cook for an additional 30 seconds.
- Simmer the soup by adding broth, tomatoes, and salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Add shredded chicken and heat through.
- Serve by dividing tortilla strips among bowls, ladling in the soup, and topping with avocado, cheese, remaining tortilla strips, cilantro, and lime wedges.
Notes
This recipe is easily doubled.
Nutrition
Serving: 1bowlCalories: 563kcalCarbohydrates: 38gProtein: 24gFat: 38g
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