Description
This hearty Chicken Tortilla Soup is a comforting and flavorful dish perfect for any day. Featuring tender shredded chicken, diced tomatoes with green chilies, and a blend of spices, it’s simmered to perfection and finished with crispy corn tortilla strips, fresh lime juice, and cilantro for a vibrant finish.
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 cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
Garnishes
- Corn tortillas (cut into strips for frying)
- Fresh lime juice (to taste)
- Fresh cilantro (for garnish)
- 1 tbsp olive oil (for sautéing and frying tortilla strips)
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes. Then add minced garlic and diced red bell pepper, cooking for another 3-4 minutes until fragrant and tender.
- Add Liquids and Simmer: Stir in the can of diced tomatoes with green chilies and the low-sodium chicken broth. Bring the mixture to a boil, then reduce heat to low and let it simmer gently.
- Incorporate Chicken and Spices: Add the cooked shredded chicken to the pot along with cumin, chili powder, and smoked paprika. Stir well and continue to simmer the soup for an additional 10 minutes to allow the flavors to meld together.
- Prepare Tortilla Strips: While the soup simmers, cut the corn tortillas into thin strips. In a small skillet, heat a small amount of oil over medium-high heat and fry the strips until crispy and golden brown. Remove and drain on paper towels.
- Finish and Serve: Add a splash of fresh lime juice to the soup just before serving. Ladle the soup into bowls and garnish with crispy tortilla strips and fresh cilantro for added texture and flavor. Enjoy warm.
Notes
- Use low-sodium chicken broth to control salt levels in the soup.
- Vegetarian option: Substitute chicken with beans or tofu and vegetable broth.
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- To make the soup gluten-free, verify that corn tortillas are certified gluten-free.
