Authentic Mexican Tortilla Soup
A flavorful and hearty tortilla soup with chicken, tomatoes, and crispy tortilla strips.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 boneless, skinless chicken breasts
- 6 corn tortillas, cut into strips
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup crumbled queso fresco
Nutrition Facts
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Instructions
Cook the chicken: In a pot, bring chicken broth to a simmer. Add chicken breasts and cook for 15-20 minutes until fully cooked. Remove, shred, and set aside.
Prepare the tortilla strips: Heat 1 tbsp oil in a pan over medium heat. Fry tortilla strips until crispy, about 2-3 minutes. Drain on paper towels and set aside.
Sauté the vegetables: In the same pot, heat remaining oil. Add onion, garlic, and jalapeño. Cook until softened, about 5 minutes.
Add spices and tomatoes: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes and cook for another 5 minutes.
Blend the soup: Transfer the mixture to a blender and blend until smooth. Return to the pot, add chicken broth, and bring to a simmer.
Combine and serve: Add shredded chicken to the soup and simmer for 5 minutes. Serve topped with tortilla strips, avocado, cilantro, queso fresco, and lime wedges.
Chef's Tips
- Spice Level: Adjust the amount of jalapeño to control the heat level of the soup.
- Tortilla Options: Use store-bought tortilla chips if short on time.
- Garnish Ideas: Add a dollop of sour cream or a drizzle of crema for extra richness.
- Vegetarian Version: Substitute chicken with beans and use vegetable broth.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stove.
