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Easy Chicken Tortilla Soup

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A comforting chicken tortilla soup made with tender shredded chicken in a smoky tomato broth, topped with crispy tortilla strips, creamy avocado, and fresh lime. This hearty soup balances rich, savory flavors with bright, fresh toppings.

Ingredients

5 to 6 corn tortillas, cut into thin or thick strips

3 tablespoons neutral oil

1/4 teaspoon flaky sea salt

1/2 yellow onion, roughly chopped

4 garlic cloves, peeled and smashed

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon kosher salt

1 chipotle pepper in adobo

1 (15-ounce) can diced tomatoes

5 cups chicken broth, divided

1 pound boneless skinless chicken breasts

1 avocado, sliced

1/4 cup sour cream, whisked with a squeeze of lime juice and a pinch of salt

Lime wedges

1/2 jalapeño, sliced

Cilantro leaves

Instructions

  1. Cut the corn tortillas into strips. Line a baking sheet or board with paper towels so the fried tortillas can drain.
  2. Heat the neutral oil in a pan over medium-high heat. Fry the tortilla strips in batches for about 1 minute until crisp and golden. Transfer to the prepared towel-lined surface and sprinkle with flaky sea salt. Set aside.
  3. Place a medium pot over medium-high heat and add about 1 tablespoon of oil. Add the chopped onion and smashed garlic and cook for 5 to 6 minutes until the onion is soft and translucent.
  4. Stir in the cumin, coriander, and kosher salt and cook briefly until fragrant. Turn off the heat and transfer the onion and garlic mixture to a blender.
  5. Add the chipotle pepper in adobo, diced tomatoes, and a splash of chicken broth to the blender. Blend until very smooth.
  6. Pour the blended mixture back into the pot and stir in the remaining chicken broth. Taste and adjust seasoning if needed.
  7. Add the chicken breasts to the pot and bring the soup to a gentle simmer. Reduce the heat to medium-low, cover, and cook for 30 to 35 minutes until the chicken is fully cooked.
  8. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup and stir to combine.
  9. Ladle the soup into bowls and top with crispy tortilla strips, sliced avocado, seasoned sour cream, jalapeño slices, cilantro leaves, and a squeeze of fresh lime juice before serving.

Notes

  • For a heartier soup, add black beans or corn to the broth while simmering.
  • Boneless skinless chicken thighs can be used instead of chicken breasts for richer flavor.
  • Adjust the heat level by adding more chipotle pepper or extra jalapeño.
  • Bake tortilla strips instead of frying for a lighter option.
  • Store soup and toppings separately; refrigerate soup for up to 4 days.
  • The soup can be frozen without toppings for up to 3 months.
  • Rotisserie chicken can be used as a shortcut—add shredded cooked chicken near the end and heat through.

Nutrition

Find it online: http://recipesbyjanet.com/easy-chicken-tortilla-soup/