Description
Chicken Tortilla Soup is a bold and comforting one-pot meal packed with shredded chicken, sweet corn, fire-roasted tomatoes, and zesty lime—all topped with crispy tortilla strips, avocado, cheddar, and cilantro. It’s ready in 30 minutes and perfect for cozy dinners or make-ahead lunches. Try it tonight and enjoy a crowd-pleasing favorite!
Ingredients
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2 Tbsp extra-virgin olive oil
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1 medium yellow onion, finely chopped
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1 jalapeño, seeds removed, finely chopped
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4 garlic cloves, finely chopped
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3 cups cooked boneless, skinless chicken breasts, shredded
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Kosher salt and freshly ground black pepper, to taste
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1 Tbsp chili powder
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2 tsp dried oregano
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2 tsp ground cumin
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1 (28-oz) can diced fire-roasted tomatoes
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4 cups low-sodium chicken broth
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1½ cups fresh or frozen corn
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Juice of 1 lime
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1 bay leaf
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Vegetable oil (for frying)
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4 small corn tortillas, sliced into thin strips
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Optional toppings: chopped avocado, shredded cheddar, chopped cilantro
Instructions
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Warm olive oil in a large pot over medium heat. Sauté onion until softened, about 8 minutes.
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Add jalapeño and garlic; cook 1 minute until fragrant.
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Stir in shredded chicken, season with salt and pepper, then add chili powder, oregano, and cumin.
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Pour in diced tomatoes and chicken broth. Stir in corn, lime juice, and bay leaf.
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Bring to a boil, then reduce to a simmer for 15 minutes.
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Meanwhile, fry tortilla strips in hot oil until golden and crisp. Drain on paper towels and salt lightly.
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Remove bay leaf, ladle soup into bowls, and top with crispy tortillas, avocado, cheese, and cilantro.
Notes
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Use rotisserie chicken for faster prep.
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Bake tortilla strips at 350°F for 8–10 minutes for a lighter option.
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Add black beans for extra protein and fiber.
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Store without toppings for up to 4 days in the fridge or 3 months in the freezer.
Nutrition
- Serving Size: 1 bowl
- Calories: 780
- Sugar: 11g
- Carbohydrates: 55g
- Protein: 55g