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Classic Chicken Tortilla Soup Recipe

Close-up of a bowl of vibrant red chicken tortilla soup topped with sour cream, cilantro, and tortilla strips.
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Make this hearty, flavorful chicken tortilla soup at home. It is easy to prepare and tastes like restaurant quality comfort food.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 2 cups cooked, shredded chicken breast
  • 1 bay leaf
  • 1 cup frozen corn
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 1 cup vegetable oil (for frying tortillas)
  • 8 corn tortillas, cut into thin strips
  • 1 cup shredded Monterey Jack or cheddar cheese (for topping)
  • 1/2 cup sour cream or plain Greek yogurt (for topping)
  • 2 limes, cut into wedges (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and diced tomatoes (with their juice). Stir in the green chilies, shredded chicken, bay leaf, and frozen corn.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to let the flavors combine.
  5. While the soup simmers, prepare the tortilla strips. Heat the vegetable oil in a separate skillet over medium-high heat.
  6. Carefully add the tortilla strips to the hot oil in batches, frying until golden brown and crisp, about 1 to 2 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle lightly with salt.
  7. Remove the bay leaf from the soup. Stir in the 1/2 cup of fresh cilantro. Taste and adjust seasoning if needed.
  8. Ladle the hot chicken tortilla soup into bowls. Top each serving with crispy tortilla strips, shredded cheese, a dollop of sour cream, and a lime wedge for squeezing. Serve immediately.

Notes

  • For a healthier option, bake the tortilla strips instead of frying them. Toss the strips with a teaspoon of oil and bake at 375°F (190°C) for 8 to 10 minutes until crisp.
  • You can use rotisserie chicken for quick shredded chicken.
  • If you prefer a creamy chicken soup, stir in 1/2 cup of heavy cream during the last 5 minutes of simmering.

Nutrition

Find it online: https://hearthbite.com/chicken-tortilla-soup-recipe/