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Tortilla Soup Recipe

Mexican · Soup · 45 min total

A comforting, flavorful Mexican soup with crispy tortilla strips, tender chicken, and a rich tomato broth.

Ingredients

• 6 corn tortillas, cut into thin strips
• 2 tablespoons vegetable oil, divided
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• 2 cups cooked shredded chicken
• 1 avocado, diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese

Instructions

1. Preheat oven to 400°F. Toss tortilla strips with 1 tablespoon oil and spread on a baking sheet. Bake 8-10 minutes until golden and crisp. Set aside.
2. In a large pot, heat remaining 1 tablespoon oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and jalapeño; cook 1 minute.
3. Add diced tomatoes, chicken broth, cumin, chili powder, and salt. Bring to a boil, then reduce heat and simmer 15 minutes.
4. Stir in shredded chicken and cook until heated through, about 2 minutes.
5. Ladle soup into bowls. Top with tortilla strips, avocado, cilantro, cheese, and a squeeze of lime.

Tips

• For a vegetarian version, omit chicken and use vegetable broth.
• Store leftover soup and tortilla strips separately to keep strips crispy.
• Adjust spice level by adding more or less jalapeño.

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