Description
Classic Chicken Tortilla Soup
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
4 cups chicken broth
2 cups cooked, shredded chicken
1 (14 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 cup corn kernels (fresh, frozen, or canned)
Salt and pepper to taste
6 corn tortillas, sliced into thin strips
1/4 cup vegetable oil (for frying tortilla strips)
Fresh cilantro, chopped (for garnish)
Diced red onion (for garnish)
Directions
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Stir in garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
Simmer: Add chicken broth, shredded chicken, diced tomatoes, green chilies, and corn. Bring to a boil, then reduce heat and let simmer for 20 minutes. Season with salt and pepper.
Prepare tortilla strips: Heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips until crispy and golden, then transfer to a paper towel-lined plate.
Serve: Ladle soup into bowls and top with crispy tortilla strips, fresh cilantro, and diced red onion. Add extra toppings like avocado, cheese, or lime wedges if desired.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 290 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure all vegetables are prepped. Heat the olive oil in your pot and sauté the onion until translucent. This builds the flavor base. Add the garlic and spices, stirring constantly for exactly one minute to prevent burning. Pour in the broth and add the chicken, tomatoes, chilies, and corn. The simmering time is crucial—a full 20 minutes allows the flavors to meld. While the soup simmers, prepare the tortilla strips. Keep the oil hot enough that a test strip sizzles immediately. Fry in batches to avoid crowding, which ensures even crispiness. Season the soup just before serving.
Serving Suggestions
This soup is a canvas for customization. Serve it in deep bowls to accommodate toppings. Beyond the listed garnishes, consider adding a dollop of sour cream or Mexican crema, a squeeze of fresh lime juice, shredded Monterey Jack or Cotija cheese, sliced avocado, or a spoonful of pickled jalapeños. For a heartier meal, serve with a side of warm cornbread or a simple black bean salad.
How-to Summary
In short: Sauté onion, garlic, and spices. Add broth, chicken, tomatoes, chilies, and corn; simmer for 20 minutes. Separately, fry thin tortilla strips until crispy. Serve the soup topped with the strips, cilantro, and red onion.
Frequently Asked Questions
- Can I make this soup in a slow cooker? Yes. Sauté the aromatics first for best flavor, then transfer everything except the tortilla strips and garnishes to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
- How do I store and reheat leftovers? Store soup (without fried strips) in an airtight container for up to 3 days. Reheat gently on the stove. Fry fresh tortilla strips for serving, as they become soggy when stored.
- What’s the best way to shred the chicken? Use two forks to pull apart cooled, cooked chicken breasts or thighs. Rotisserie chicken is a perfect, flavorful shortcut.
- Can I bake the tortilla strips instead of frying? Absolutely. Toss strips with a little oil, spread on a baking sheet, and bake at 400°F for 8-12 minutes, flipping once, until crisp.
- Is this soup freezer-friendly? Yes, the base soup freezes well for up to 3 months. Thaw overnight and reheat. Add fresh toppings after thawing.
Common Mistakes to Avoid
- Burning the garlic and spices. They cook quickly; stir constantly and don’t walk away.
- Overcrowding the skillet when frying tortilla strips. This steams them, making them soggy instead of crispy.
- Underseasoning. Taste the soup after simmering and adjust salt and pepper carefully, as broths vary in saltiness.
- Adding the crispy tortilla strips to the entire pot of soup. They will disintegrate. Only add them to individual bowls.
Conclusion
This Classic Chicken Tortilla Soup is a vibrant, comforting dish that balances ease with deep flavor. The combination of savory broth, tender chicken, and the essential crispy tortilla topping creates a satisfying texture and taste experience. It’s a versatile recipe perfect for weeknight dinners or impressing guests. By following the step-by-step guide and avoiding common pitfalls, you’ll master a restaurant-quality soup that brings the essence of Mexican comfort food to your kitchen.