Description
This Chicken Tortilla Soup is a comforting, flavorful dish made with tender chicken, vegetables, and a deliciously spiced broth. Topped with crispy tortilla strips, fresh cilantro, and a squeeze of lime, this soup is a perfect blend of savory and zesty. It’s a crowd-pleasing, easy-to-make meal!
Ingredients
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1 medium onion, diced
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3 cloves garlic, minced
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1 bell pepper, diced
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1 (14.5 oz) can diced tomatoes
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1 (4 oz) can diced green chilies (optional for heat)
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4 cups chicken broth
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2 teaspoons ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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Salt and pepper, to taste
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2 cups cooked, shredded chicken (rotisserie chicken works great)
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1/2 cup frozen corn
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1/4 cup fresh cilantro, chopped (plus more for garnish)
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1 tablespoon lime juice (plus wedges for garnish)
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6 small corn tortillas, cut into strips (or tortilla chips for topping)
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1/2 cup shredded cheese (optional for topping)
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Sour cream (optional for topping)
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Avocado slices (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes until softened.
Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the diced tomatoes (with juices), green chilies (if using), chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
Add the shredded chicken and frozen corn. Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
While the soup is simmering, make the tortilla strips. Heat a bit of oil in a separate pan over medium heat and fry the tortilla strips until crispy, about 3-4 minutes. Set aside on a paper towel to drain.
Once the soup is ready, stir in the chopped cilantro and lime juice.
To serve, ladle the soup into bowls, top with crispy tortilla strips, a sprinkle of shredded cheese, a dollop of sour cream, and avocado slices (if desired). Garnish with extra cilantro and lime wedges.
Serve immediately and enjoy!
Notes
You can use store-bought tortilla chips if you prefer an easier option for the toppings.
To make the soup spicier, add more diced green chilies or a dash of hot sauce.
You can also make the soup ahead of time and store it in the fridge for up to 3 days.