Get ready to dive spoon-first into a bowl of warmth and flavor with our Chicken Tortilla Soup! Inspired by the vibrant cuisine of Mexico, this soup mixes juicy shredded chicken, aromatic spices, and crunchy toppings like crispy homemade tortilla strips. Perfect for a comforting dinner, it teams up deliciously with jalapeño cheddar cornbread and your favorite margarita variation, be it strawberry or watermelon!
Budget Information
Total Recipe Cost: Approximately $14.00. Cost Per Serving: About $3.50. Enjoy an authentic, flavorful dish without breaking the bank!
Why This Recipe Works
This Chicken Tortilla Soup shines because it dances elegantly between robust flavors and comforting textures. The broth, enriched with smoky chipotle and aromatic spices, is a heartwarming base that invites you in with every sip. The shredded chicken adds a tender, savory depth, while the homemade tortilla strips crown each bowl with a delightful crunch, reminiscent of your favorite Mexican restaurant’s cozy offerings. It’s an easy, one-pot wonder that delivers layers of flavor in every spoonful, perfect for both weeknight dinners and leisurely weekends.
Ingredients + Optional Substitutions
– 1 lb Boneless Skinless Chicken Breasts ($5.50)
– 4 cups Chicken Broth, preferably homemade or store-bought ($3.00)
– 1 can (7 oz) Chipotles in Adobo Sauce ($2.00)
– 6 Corn Tortillas, for strips ($1.00)
– 1 Avocado ($1.50)
– 1/2 cup Sour Cream ($1.00)
– Lime Wedges
– 1 Jalapeño, sliced
– Cilantro Leaves
Optional Substitutes: Use vegetable broth and swap chicken with jackfruit or canned black beans for a vegan twist.
Step-by-Step Recipe Instructions
Step 1: Let’s start by prepping your tortilla strips. Grab those corn tortillas and slice them into thin or thick strips, depending on your crunch preference. Heat some neutral oil in a skillet over medium-high heat. Fry the strips in batches for about a minute, until they’re golden and crispy. Once done, transfer them to a paper-towel-lined plate to catch any excess oil. Sprinkle with some flaky sea salt while they’re still sizzling. It’s like creating that satisfying restaurant feel, right?
Step 2: In a large pot or Dutch oven, pour in a tablespoon of olive oil and let it warm up over medium heat. Toss in chopped onions and minced garlic, cooking them until the onions turn translucent and the aroma fills your kitchen. It’s the hallmark scent of something good in the making. Once ready, add a blend of your favorite spices—cumin, coriander, a touch of chili powder—and let them toast a little to unlock their flavors.
Step 3: Now, to make our soup base, you’ll need a blender. Add the sautéed onion-garlic mix along with a can of chipotles in adobo and a splash of chicken broth. Blend until smooth, transforming it into a spicy, smoky liquid gold. Pour this back into the pot, adding the remaining broth. Stir, taste, and adjust the salt level to your liking. This step is where the soup’s character really starts to shine.
Step 4: Slip those chicken breasts into the simmering soup. Cover the pot and let it all simmer for a good 35-40 minutes. This magic time allows the chicken to absorb the soup’s vibrant flavors. Once cooked through, pull out the chicken, shred it with two forks, and slide it back into the warm, welcoming broth. It’s a nurturing kind of ritual.
Step 5: Time to assemble your masterful creation! Ladle the hot soup into deep bowls, topping each one with crunchy tortilla strips, creamy slices of avocado, a dollop of zesty sour cream, a squeeze of fresh lime, jalapeño slices if you like it spicy, and fresh cilantro leaves for that pop of color and herbaceous note. Dig in and enjoy the fusion of textures and tastes!
Nutritional Facts
– Calories: 385 kcal
– Protein: 28 g
– Carbohydrates: 35 g
– Total Fats: 15 g
– Saturated Fat: 3 g
– Fiber: 8 g
– Sugar: 4 g
– Sodium: 1200 mg
Storage and Reheating Tips
Store any leftover soup in the fridge for up to 3 days in an airtight container. For the tortilla strips, keep them in a sealed bag or container at room temperature. When ready to reheat, simply warm the soup in a pot over medium heat until hot. The tortilla strips can be quickly crisped up in the oven if you’d like to refresh them!
Serving Suggestions
Serve this hearty soup alongside a slice of jalapeño cheddar cornbread for a spicy, cheesy contrast. Add a refreshing touch with a glass of homemade strawberry or watermelon margaritas. The lively flavors and colors will transport you straight to a vibrant Mexican cocina.
Reader Tips or Helpful Notes
Want to prepare this in advance? Go ahead and make the soup part a day before, then crisp up your tortilla strips fresh when you’re about to serve—this keeps them beautifully crunchy. If chipotle is too hot for your palate, tame it down by using a smaller amount or substitute with a dash of smoked paprika for its signature smokiness without the heat.
Recipe FAQs
Can I make this soup without a blender?
Absolutely! Simply use a potato masher to break down the onion and pepper mixture, or finely chop the ingredients for a chunkier, rustic texture.
How do I make this soup spicier?
For a bigger kick, add a spicy chili, like a serrano, or increase the amount of chipotles in adobo. You can also finish with a sprinkle of chili flakes when serving.
Can I freeze this soup?
Certainly! Allow the soup to cool completely, then freeze in airtight containers. It’s perfect for those busy nights when you need comfort food fast. Just thaw and reheat gently on the stove.
Is there a vegetarian version?
You bet! Swap the chicken broth for vegetable broth and use canned black beans or cubed sweet potatoes as a protein-rich substitute for the chicken.
What to do with leftover tortillas?
Use them for more batch of tortilla strips or turn them into homemade chips by seasoning and baking them for a healthy snack option.
