Description
This comforting Chicken Tortilla Soup combines tender shredded chicken, diced tomatoes with green chilies, and a flavorful blend of spices simmered together to create a warming and delicious meal. Crispy corn tortilla strips, fresh lime juice, and cilantro add the perfect finishing touches to this hearty soup, making it ideal for a cozy dinner or casual gathering.
Ingredients
Scale
Main Ingredients
- 2 cups cooked and shredded chicken breast
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
For Garnish
- Corn tortillas (cut into strips and fried or baked until crispy)
- Fresh lime juice
- Fresh cilantro leaves
- Olive oil (for sautéing and frying tortilla strips)
Instructions
- Sauté Vegetables: Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add the minced garlic and diced red bell pepper, cooking for another 3-4 minutes until softened and fragrant.
- Add Liquids and Simmer: Stir in the can of diced tomatoes with green chilies along with their juices, then pour in the low-sodium chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Incorporate Chicken and Spices: Add the cooked and shredded chicken breast to the pot. Sprinkle in the cumin, chili powder, and smoked paprika. Stir well to combine and allow the soup to simmer for 10 minutes so the flavors meld together.
- Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into thin strips. Fry them in a small amount of olive oil over medium heat until crispy and golden brown, or alternatively, bake them in the oven until crisp. Drain on paper towels to remove excess oil.
- Finish and Serve: Remove the soup from heat and add a splash of fresh lime juice to brighten the flavors. Ladle the soup into bowls and garnish with the crispy tortilla strips and fresh cilantro leaves. Serve immediately and enjoy!
Notes
- Use low-sodium chicken broth to control the salt content in the soup.
- For a spicier version, add additional jalapeños or cayenne pepper.
- Leftover soup can be stored covered in the refrigerator for up to 3 days.
- To make this recipe gluten-free, ensure corn tortillas are gluten-free certified.
- For a vegetarian variation, substitute chicken broth with vegetable broth and omit the chicken or use plant-based chicken alternatives.
