Authentic Tortilla Soup
A flavorful Mexican soup with crispy tortilla strips, chicken, and fresh toppings.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 boneless, skinless chicken breasts
- 6 corn tortillas, cut into strips
- 1 onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp 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.
Fry tortilla strips: Heat 1 tbsp oil in a pan. Fry tortilla strips in batches until crispy. Drain on paper towels and set aside.
Sauté aromatics: In the same pot, heat remaining oil. Sauté onion, garlic, and jalapeño 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 2-3 minutes.
Simmer the soup: Pour in the reserved chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes to blend flavors.
Assemble the soup: Add shredded chicken back to the pot. Serve hot topped with crispy tortilla strips, avocado, cilantro, queso fresco, and a lime wedge.
Chef's Tips
- Crispy Tortillas: For extra crunch, bake tortilla strips at 375°F for 10-12 minutes instead of frying.
- Spice Level: Adjust the heat by adding more or less jalapeño, or include some seeds for extra spice.
- Make Ahead: The soup base can be made a day in advance and reheated before serving.
- Vegetarian Option: Substitute chicken with beans and use vegetable broth for a vegetarian version.
- Toppings: Customize with sour cream, diced radishes, or hot sauce for extra flavor.
