Easy Chicken Tortilla Soup
This easy chicken tortilla soup is a simple, no-fuss, healthy, Mexican-inspired (but really more Tex Mex) meal that can be on the table in under an hour. It's a brothy mix of chicken, tomatoes, onion, garlic, jalapeño is topped with baked tortilla strips and any toppings you desire.
Ingredients
For the tortilla strips
- 8 small corn tortillas
- 1 tablespoon olive oil
- Kosher salt
For the chicken tortilla soup
- 1 medium (8 oz) yellow onion
- 2 garlic cloves
- 1/2 to 1 jalapeño pepper, seeds and membranes removed
- 2 tablespoons olive oil
- One (14.5-ounce) can diced tomatoes, preferably fire-roasted
- 1 teaspoon kosher salt
- 6 cups slow cooker chicken stock, homemade chicken stock, or best-quality canned chicken broth
- 4 cups shredded chicken
- Juice of 1 lime
Toppings (optional)
- Sour cream
- Lime wedges
- Chopped cilantro
- Sliced avocado
- Hot sauce or canned adobo sauce from chipotles en adobo
- Grated cheese
Instructions
Make the tortilla strips
- Preheat the oven to 375°F (190°C).
- Using a sharp knife or pizza cutter, slice the corn tortillas into 1/4-inch (6-mm) thick strips. (The kids can do that if they’re helping in the kitchen.) In a large bowl, toss the tortilla strips with 1 tablespoon of oil and a pinch of salt.
- Arrange the strips in a single layer on a rimmed baking sheet and bake stirring once after 5 minutes, until the tortilla strips are golden and crisp, about 10 to 15 minutes. Let cool.
Make the easy chicken tortilla soup
- In a food processor, whiz the onion, garlic, and jalapeño into a paste.
- In a large pot set over medium heat, warm the oil and cook the onion mixture, stirring occasionally, until softened, 5 to 7 minutes.
- Stir in the tomatoes, salt, chicken stock, shredded chicken, and lime juice. Bring the soup to a boil and then reduce the heat to low and simmer until everything is heated through, about 5 minutes.
- Ladle the soup into the bowls and top each with a handful of tortilla strips. Serve, passing the optional toppings on the side, if desired.
Notes
- Speed it up--If you're in a hurry, this soup comes together quickly with the help of a rotisserie chicken and canned broth.
- Dietary--This soup is suitable for gluten-free and dairy-free diets, as long as you skip any sour cream or cheese toppings.
- Storage--Stash leftover chicken tortilla soup in your fridge for up to 5 days or in the freezer for up to 6 months. We recommend keeping the tortilla strips and soup separate until just before serving.
Nutrition
Serving: 1serving (without toppings) | Calories: 428kcal | Carbohydrates: 31g | Protein: 23g | Fat: 24g | Saturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 899mg | Fiber: 4g | Sugar: 6g