Description
A comforting and flavorful Chicken Tortilla Soup made with shredded chicken, diced tomatoes with green chilies, bell peppers, and aromatic spices. This hearty soup is garnished with crispy corn tortilla strips, fresh cilantro, and a splash of lime juice for a zesty finish. Perfect for a cozy meal that comes together in just 45 minutes.
Ingredients
Scale
Soup Base
- 2 cups cooked and shredded chicken breast
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
Garnish
- Corn tortillas (cut into strips for frying or baking crisp)
- Fresh lime juice (to taste)
- Fresh cilantro, chopped (to taste)
- 1-2 tbsp olive oil (for sautéing and tortilla strips)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes. Then add minced garlic and diced red bell peppers, cooking for an additional 3-4 minutes until fragrant and softened.
- Add Liquids and Tomatoes: Stir in the canned diced tomatoes with green chilies along with their juices and the low-sodium chicken broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Add Chicken and Spices: Add the shredded cooked chicken breast to the simmering soup. Stir in cumin, chili powder, and smoked paprika. Let the soup simmer gently for 10 minutes to allow the flavors to meld together.
- Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into thin strips. Fry them in a small amount of olive oil over medium heat until crispy and golden, then drain on paper towels. Alternatively, bake them in the oven at 375°F (190°C) for 8-10 minutes until crisp.
- Finish and Garnish: Remove the soup from heat and stir in a splash of fresh lime juice for brightness. Ladle soup into bowls and top with crispy tortilla strips and chopped fresh cilantro. Serve immediately for best flavor and texture.
Notes
- Use cooked, shredded chicken from a rotisserie or leftover roasted chicken to save time.
- Adjust spice levels by adding more chili powder or a dash of hot sauce if desired.
- For a thicker soup, reduce the broth quantity or add a small amount of corn masa flour mixed with water to the pot while simmering.
- To make it gluten-free, ensure corn tortillas and broth are labeled gluten-free.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
