Mexican Quick and Easy Homemade Chicken Tortilla Soup | allthatsjas.com
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Mexican Quick and Easy Homemade Chicken Tortilla Soup

This perfectly spiced quick and easy homemade Mexican chicken tortilla soup is a classic comfort dish your whole family will love!
Course Soup
Cuisine Mexican
Keyword chicken, easy, homemade, quick, soup, tortilla
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Jas

Ingredients

Tortilla Strips

  • 10 small corn tortillas cut into 1/4-inch wide strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt or to taste

Soup

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 large garlic cloves minced
  • 32 ounces 4 cups chicken broth
  • 2 14.5oz cans diced tomatoes and juice
  • 1 cup black beans drained and rinsed
  • 1 cup corn canned, frozen or fresh
  • 2-3 cups shredded cooked chicken
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika or sweet paprika
  • 1/4 teaspoon cayenne pepper or to taste
  • 1 tablespoon chipotle peppers paste or peppers in adobo sauce
  • 1/3 cup fresh cilantro leaves finely minced
  • Diced avocado shredded cheese, and sour cream for serving, optional
  • Peppers in adobo sauce for garnishing optional

Instructions

Tortilla Strips

  • Preheat oven to 375 degrees Fahrenheit.
  • Line a large baking sheet with foil or parchment paper and spread the tortilla strips.
  • Drizzle with olive oil, sprinkle with salt and toss to coat evenly.
  • Bake for until crisp and lightly golden brown, about 15 -18 minutes; set aside.

Soup

  • Meanwhile, heat the olive oil over medium-high heat in a large Dutch oven or saucepan.
  • Add the onion and sauté for about 5 minutes, stirring occasionally. Add the garlic and sauté until fragrant, about 1 minute.
  • Stir in the chicken broth, tomatoes with juice, beans, corn, chicken, lime juice, chili powder, cumin, salt, pepper, smoked paprika, and cayenne pepper, and bring to a boil. Simmer for about 10 minutes. Add the cilantro and remove the pan from the heat.
  • Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
  • Ladle soup into bowls and top with tortilla strips. Garnish with avocado, cheese, sour cream, chopped cilantro, and chipotle peppers or peppers in adobo if using. Add a squeeze of lime juice or serve lime wedges on the side. Serve immediately.

Notes

  • If the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
  • What's tortilla soup without tortilla strips? Don't skimp on this ingredient! Be sure to also include shredded cheese, avocado, and a dollop of sour cream. The soup will taste just that much better!
  • If you dislike cilantro, sprinkle your soup with parsley. Fresh herbs are great for added flavor and also make any dish pop.
  • For more heat, top your soup with sliced jalapenos or chipotle peppers.
  • A squeeze of lime is the perfect finishing touch!
  • Serve the toppings separate for a restaurant-style "build your own bowl" for more fun and especially if you have picky eaters.
  • Store the soup in the fridge for up to 7 days, and freeze for up to 6 months. Don't you just love meals you can freeze?