This Chicken Tortilla Soup It’s a flavorful, comforting dish that’s sure to warm you up on cold days. Tender chicken and hearty vegetables like tomatoes, onions and peppers are cooked together in a flavorful broth, infused with aromatic spices like cumin, chili powder and garlic. The soup takes its name from crispy tortilla strips which are added just before serving, giving it a satisfying crunch.
To prepare it, start by frying the diced onion with the garlic and jalapeno peppers until soft. Next, pour in the vegetable broth and diced tomatoes, along with your favorite seasonings. Then add the chicken and let everything cook until the flavors have blended beautifully. Once the chicken is cooked, you can shred it and return it to the pot along with some beans and corn.
Just before serving, ladle the steaming soup into bowls and garnish each with a handful of crispy tortilla strips, a dollop of sour cream, avocado, and lime wedges if desired.
This soup is perfect single meal It’s simple to prepare but full of flavor. Be appreciated as a comforting dinner oh a crowd-pleasing appetizerthis chicken tortilla soup is sure to be a hit with family and friends.
How to make chicken tortilla soup
Start with prepare tortilla strips. Cut tortillas in half or thirds, depending on their size, and cut into 1/2-inch (1 cm) strips. In a small skillet, heat the vegetable oil over medium-high heat. Add the tortilla strips and fry in batches until golden brown, about 2 to 3 minutes. Drain them on a plate lined with absorbent paper.
Now, let’s go make chicken tortilla soup. In the pot, heat the olive oil over medium heat. Saute the onions, garlic and jalapeno for about 5 minutes until softened, stirring occasionally. Add the chopped tomatoes, vegetable broth, ground cumin, chili powder and oregano and mix quickly. Add the chicken breasts. Bring to the boil, then reduce heat to low. Simmer for about 20 minutes until the chicken is cooked.
Remove the chicken from the pan and cut it into small pieces. Add the corn, beans and shredded chicken to the soup, stir and simmer for another 5 minutes. Season with salt and pepper. Serve soup in bowls and garnish with tortilla strips, sour cream, jalapeno slices, lime wedges and sliced ​​avocado.
I hope you will try this delicious soup and enjoy it as much as we do. Don’t forget to tag me on yours Instagram posts or stories if you try it.
Other soups you might want to try
This Tuscan soup it’s a hearty Italian soup with spicy sausage, tender potatoes and vibrant cabbage in a creamy broth.
This Tortellini Soup is a delicious Italian dish made from tender pasta filled with cheese or meat, served in a flavorful broth alongside vegetables such as carrots, spinach and tomatoes.
Try ours Roasted tomato and red pepper soupa creamy, comforting soup, full of flavor. We recommend accompanying it with cheese croutons which make it irresistible.
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Chicken Tortilla Soup
This Chicken Tortilla Soup It’s a flavorful, comforting dish that’s sure to warm you up on cold days. Tender chicken and hearty vegetables like tomatoes, onions and peppers are simmered together in a flavorful broth, infused with aromatic spices like cumin, chili powder and garlic.
Ingredients
For the tortilla strips
- 4 corn tortillas (8 inches-20 cm)
- 1/3 cup (70 g) vegetable oil
For the soup
- 2 table spoon olive oil
- 1 medium onion (160 g) chopped
- 4 garlic cloves chopped
- 1 jalapeño diced and seeded
- 1 teaspoon cumin
- 1 teaspoon chilli powder
- 14 oz (400g) may contain chopped tomatoes
- 14 oz (400g) can of tomato puree
- 3 cups (750ml) vegetable broth
- 1 teaspoon dried oregano
- 1 pound (450 g) chicken breast boneless, without skin
- 1 ½ teaspoon (7 g) salt
- 14 oz (400g) can of black beans rinsed and drained
- 1 cup (160 g) corn frozen or canned
To serve
- fresh coriander
- lime slices
- avocado slices
- jalapeno slices
- crispy tortilla strips
Instructions
How to make tortilla strips.
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Cut the tortillas into halves or thirds, depending on the size of the tortillas, and cut into 1/2-inch (1 cm) strips. In a small skillet, heat the vegetable oil over medium-high heat.
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Add the tortilla strips and fry in batches until golden brown, 2 to 3 minutes. Drain on a plate lined with absorbent paper.
How to make chicken tortilla soup.
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In soup pot, heat olive oil over medium heat. Sauté onion, garlic and jalapeno for 5 minutes until softened, stirring occasionally.
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Add the chopped tomatoes, vegetable broth, ground cumin, chili powder and oregano and mix quickly.
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Add the chicken breasts.
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Bring to the boil then reduce the heat to low. Simmer for about 20 minutes until the chicken is cooked.
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Remove the chicken from the pan and cut it into small pieces.
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Add the corn, beans and shredded chicken to the soup, stir and simmer for another 5 minutes.
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Season with salt and pepper.
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Serve soup in bowls and garnish with tortilla strips, sour cream, jalapeno slices, lime wedges and sliced ​​avocado. Enjoy!
Nutrition
Serve: 1 serve on 6Calories: 367kcalCarbohydrates: 67.7GProtein: 17.1GFat: 7.1GSaturated fat: 1GCholesterol: 11mgSodium: 644mgPotassium: 2316mgFiber: 15.1GSugar: 25.3GSoccer: 134mgIron: 11mg
