Chicken Tortilla Soup Crispy Strips (Printable View)
Vibrant, comforting Mexican-inspired soup with tender chicken, vegetables, spices, and crispy tortilla strips for added flavor.
# Ingredient List:
→ For the Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 jalapeño, seeded and finely chopped (optional)
05 - 1 red bell pepper, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon dried oregano
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper
12 - 1 (14.5 ounce) can diced tomatoes
13 - 4 cups chicken broth
14 - 1 (15 ounce) can black beans, drained and rinsed
15 - 1 cup frozen or canned corn kernels
16 - 2 cups cooked chicken, shredded
17 - Juice of 1 lime
18 - 2 tablespoons chopped fresh cilantro
→ For the Crispy Tortilla Strips
19 - 4 small corn tortillas, cut into thin strips
20 - 2 tablespoons vegetable oil
21 - Pinch of salt
→ Optional Garnishes
22 - Diced avocado
23 - Shredded cheese (cheddar, Monterey Jack, or queso fresco)
24 - Sour cream
25 - Extra chopped cilantro
26 - Lime wedges
# How to Make It:
01 - Preheat your oven to 400°F. In a medium bowl, gently toss the thinly cut corn tortilla strips with 2 tablespoons of vegetable oil and a pinch of salt until each strip is lightly coated. Spread the seasoned tortilla strips evenly in a single layer on a baking sheet. Bake for 8 to 10 minutes, ensuring to stir them halfway through, until they achieve a golden-brown hue and crisp texture. Remove from oven and set aside.
02 - In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion, minced garlic, optional finely chopped jalapeño, and diced red bell pepper. Sauté, stirring occasionally, for 4 to 5 minutes until the vegetables have softened and become aromatic. Stir in the ground cumin, chili powder, smoked paprika, dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Continue to cook for 1 minute, allowing the spices to toast and become fragrant.
03 - Add the 14.5 ounce can of diced tomatoes, 4 cups of chicken broth, 15 ounce can of drained and rinsed black beans, and 1 cup of corn kernels to the pot. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and allow the soup to simmer gently for 15 minutes to allow the flavors to deepen and meld.
04 - Stir the 2 cups of shredded cooked chicken into the simmering soup. Continue to simmer for an additional 5 minutes, or until the chicken is thoroughly heated through. Remove the pot from the heat. Stir in the freshly squeezed juice of 1 lime and 2 tablespoons of chopped fresh cilantro. Taste the soup and adjust the seasoning as needed with additional salt or pepper.
05 - Ladle the hot Chicken Tortilla Soup into individual serving bowls. Garnish each portion generously with the prepared crispy tortilla strips and any desired optional toppings such as diced avocado, shredded cheese, a dollop of sour cream, extra fresh cilantro, or a lime wedge on the side.
# Expert Suggestions:
01 -
- It's like a warm embrace on a chilly day, packing so much vibrant flavor without hours of effort.
- You can truly make it your own, playing with the toppings and spice level to suit any mood or guest.
02 -
- Learning that adding lime juice at the very end rather than cooking it in preserves its bright, fresh punch was a game-changer for this soup.
- Don't skip baking the tortilla strips; it's much less messy and yields a perfectly crisp, non-greasy topping compared to frying.
03 -
- For an even deeper flavor, let your spices "bloom" in the hot oil for a minute before adding liquids; it really wakes them up.
- To get perfectly shredded chicken, use two forks or, for a quick trick, put cooked chicken breasts in a stand mixer with the paddle attachment and mix on low for a few seconds.