How to Make Zesty Chicken Tortilla Soup with Crispy Homemade Strips

Simple Summary

Chicken Tortilla Soup is a hearty, flavorful Mexican-inspired dish that combines tender chicken, crispy tortilla strips, and a rich, spicy broth for a comforting meal perfect for any season.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 cups shredded cooked chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

For the crispy tortilla strips:

• 6 corn tortillas, cut into thin strips
• 2 tablespoons vegetable oil

Optional toppings:

• Sliced avocado
• Shredded cheddar cheese
• Sour cream
• Extra cilantro

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using). Sauté for 5 minutes until vegetables are softened.

2. Add cumin, chili powder, and oregano. Cook for 1 minute until fragrant.

3. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Add shredded chicken, black beans, and corn. Simmer for an additional 10 minutes.

5. While the soup simmers, prepare the crispy tortilla strips. Preheat oven to 375°F (190°C).

6. Toss tortilla strips with vegetable oil and spread them on a baking sheet. Bake for 10-12 minutes, stirring halfway through, until golden and crispy.

7. Back to the soup: Stir in cilantro and lime juice. Season with salt and pepper to taste.

8. Serve hot, topped with crispy tortilla strips and your choice of additional toppings.

Chef's Notes

• For a spicier soup, leave the seeds in the jalapeño or add a dash of hot sauce.
• To save time, use rotisserie chicken or leftover cooked chicken.
• The soup can be made ahead and reheated, but add the crispy tortilla strips just before serving to maintain their crunch.
• For a vegetarian version, substitute vegetable broth and add extra beans or diced zucchini instead of chicken.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (without optional toppings): Approximately 320 calories, 20g protein, 35g carbohydrates, 12g fat. This soup is rich in fiber from beans and vegetables, and provides a good source of vitamins A and C from the peppers and tomatoes.

Serving Suggestions

Serve this Zesty Chicken Tortilla Soup as a main course for lunch or dinner. Pair it with a side of Mexican rice or a simple green salad for a complete meal. For a fun presentation, set up a toppings bar with sliced avocado, shredded cheese, sour cream, and extra cilantro so everyone can customize their bowl. A cold Mexican beer or a refreshing lime margarita makes an excellent beverage pairing for adults.