Chicken And Tortilla Soup

This hearty and flavorful Chicken and Tortilla Soup is a perfect blend of spices, tender chicken, and crunchy tortilla strips.

Inspired by Mexican cuisine, this comforting soup is packed with bold flavors and textures, making it an ideal meal for a chilly evening or a cozy gathering with friends and family.

Ready Time

45 mins

Yields

5 servings

Ingredients

1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 medium onions, diced
3 cloves of garlic, minced
1 large red bell pepper, diced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
2 cups water
6-8 corn tortillas, cut into thin strips
Shredded cheese, sour cream, and diced avocado for toppings (optional)

Instructions

In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.

Add the chicken to the pot and cook until browned, about 5-7 minutes.

Remove the chicken from the pot and set aside.

Add another tablespoon of oil to the pot, then add the diced onions and cook until they’re translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the diced red bell pepper to the pot and cook for 2-3 minutes, until tender.

Stir in the cumin, paprika, cayenne pepper, salt, and black pepper.

Cook for 1 minute, until the spices are fragrant.

Add the diced tomatoes, chicken broth, and water to the pot.

Stir to combine, then add the browned chicken back to the pot.

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through.

While the soup is simmering, prepare the tortilla strips.

Heat about 1/2 inch of oil in a large skillet over medium-high heat.

Fry the tortilla strips in batches until they’re crispy and golden brown, about 3-4 minutes per batch.

Drain the strips on paper towels.

Add the crispy tortilla strips to the pot during the last 5 minutes of simmering.

This will help them absorb all the delicious flavors of the soup.

Taste and adjust the seasoning as needed.

Serve the soup hot, topped with shredded cheese, sour cream, and diced avocado if desired.

Notes

You can customize the toppings to your liking, but the shredded cheese, sour cream, and diced avocado are a must-try combo! For a spicier soup, add more cayenne pepper or use hot sauce to taste.

Use leftover chicken or rotisserie chicken to speed up prep time.

If you want a thicker soup, puree some of the tortilla strips or add a little cornstarch to the pot.

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Reheat gently over low heat.

Add some diced jalapeños or serrano peppers for an extra kick of heat.

You can also serve the soup with crushed tortilla chips or croutons on top for added crunch.