Easy Chicken Tortilla Soup (Print-Friendly Version)
Hearty chicken and vegetables with crisped tortilla strips, simmered in a savory, spice-filled broth.
# Ingredients You'll Need:
→ Tortilla Strips
01 -
8 small corn tortillas, sliced into 6 mm wide strips
02 -
15 ml olive oil
03 -
5 g kosher salt
→ Soup Base
04 -
30 ml olive oil
05 -
2 jalapenos, finely diced
06 -
1 medium yellow onion, finely diced
07 -
1 green bell pepper, finely diced
08 -
10 g minced garlic
09 -
950 ml chicken broth
10 -
800 g crushed tomatoes
11 -
2 cans (425 g each) black beans, drained and rinsed
12 -
300 g cooked chicken breast, cut into chunks
13 -
8 g chili powder
14 -
15 ml lime juice
15 -
4 g ground cumin
16 -
10 g salt
17 -
2 g ground black pepper
18 -
2 g smoked paprika
19 -
0.5 g cayenne pepper
20 -
10 g fresh cilantro, finely minced
# How to Make It:
01 -
Preheat the oven to 190°C and line a baking tray with foil. Toss corn tortilla strips with olive oil and arrange evenly on the tray. Sprinkle with kosher salt. Bake for 15 to 18 minutes until golden and crisp, stirring once halfway through.
02 -
Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion, bell pepper, and jalapenos, sauté for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 -
Add chicken broth, crushed tomatoes, black beans, cooked chicken, chili powder, lime juice, cumin, salt, black pepper, smoked paprika, and cayenne pepper. Bring to a boil. Simmer over medium-high heat for 5 to 7 minutes.
04 -
Stir in finely minced cilantro. Boil for 1 minute then remove the pot from heat.
05 -
Ladle the soup into bowls. Top each serving with crispy tortilla strips and desired toppings such as shredded cheese, sour cream, or guacamole.
# Extra Information:
01 -
To enhance flavor, garnish with fresh lime wedges and chopped coriander before serving.