chicken tortilla soup recipe
Chicken tortilla soup is warm, tasty, and easy to make. It uses simple ingredients and comes together quickly. This soup is perfect for any day when you want something comforting and filling.
Equipment
- Large Pot
Ingredients
Protein
- 2 cups cooked shredded chicken rotisserie chicken works great
Vegetables
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels fresh, canned, or frozen
Liquid Base
- 4 cups low-sodium chicken broth
- 1 cup tomato sauce
- 1 lime juice of
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- salt and pepper to taste
Toppings
- tortilla strips or crushed tortilla chips
- shredded cheese (cheddar or Mexican blend)
- diced avocado
- sour cream
- fresh cilantro, chopped
Instructions
- In a large pot over medium heat, add a tablespoon of oil. Cook the onion until soft, about 3–4 minutes. Add garlic and bell pepper, cooking another 2 minutes.
- Stir in shredded chicken along with cumin, chili powder, smoked paprika, salt, and pepper. Let the spices toast for a minute.
- Add diced tomatoes with juice, tomato sauce, and chicken broth. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Add corn and lime juice. Simmer for another 5 minutes.
- Ladle soup into bowls and top with tortilla strips, cheese, avocado, sour cream, and cilantro.
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Notes
Use rotisserie chicken for convenience. Toast your own tortilla strips for extra crunch. Add lime juice just before serving to brighten flavors.