Description
A warm, flavorful chicken tortilla soup perfect for easy weeknight dinners, combining tender chicken, smoky spices, and crispy tortilla strips.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound / 450g)
- 6 cups chicken broth (1.4 liters)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz / 411g) diced tomatoes
- 1 can (4 oz / 113g) diced green chilies
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper to taste
- 4 corn tortillas, cut into strips and toasted or fried
- Juice of 1 lime
- Fresh cilantro, a handful chopped
- 1 cup shredded cheddar or Monterey Jack cheese
- Optional toppings: avocado slices, sour cream, jalapeño slices
Instructions
- Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent and sweet-smelling.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in cumin, smoked paprika, chili powder, salt, and pepper. Toast the spices for about 30 seconds to unlock their flavor.
- Pour in chicken broth, diced tomatoes with their juice, and diced green chilies. Stir well.
- Add the chicken breasts to the pot. Bring soup to a gentle boil, then reduce heat and simmer uncovered for about 15 minutes or until chicken is cooked through (internal temperature 165°F / 74°C).
- Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot and stir well. Optionally, blend about half the soup with an immersion blender before adding shredded chicken back for a smoother texture.
- Squeeze in fresh lime juice and stir in chopped cilantro. Taste and adjust seasoning as needed.
- Toast tortilla strips in a dry skillet over medium heat until crisp and golden, about 3-5 minutes.
- Ladle soup into bowls and top with tortilla strips, shredded cheese, avocado slices, sour cream, and jalapeño slices if desired. Serve immediately.
Notes
[‘Toast spices to enhance flavor.’, ‘Use fresh lime juice for brightness.’, ‘Shred chicken while warm for easier shredding.’, ‘Make your own tortilla strips for better crunch and control over saltiness.’, ‘Avoid overcooking soup after adding chicken to prevent dryness.’, ‘Leftovers taste better the next day; reheat gently and add fresh tortilla strips before serving.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 28
Keywords: chicken tortilla soup, easy soup recipe, weeknight dinner, savory soup, Mexican soup, chicken soup, tortilla strips