Description
This hearty Chicken Tortilla Soup is a flavorful and comforting dish featuring tender shredded chicken, diced tomatoes with green chilies, and aromatic spices simmered together to create a rich broth. Finished with crisp tortilla strips, fresh lime juice, and cilantro, it’s perfect for a satisfying weeknight meal or casual gathering.
Ingredients
Scale
Main Ingredients
- 2 cups cooked and shredded chicken breast
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
Spices
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
Garnish
- Corn tortillas (for strips)
- Fresh lime juice
- Fresh cilantro
- Olive oil (for sautéing)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and sauté until they become translucent, about 4-5 minutes. Then add minced garlic and diced red bell pepper, cooking together for another 3-4 minutes until softened and fragrant.
- Add Tomatoes and Broth: Stir in the canned diced tomatoes with green chilies along with the low-sodium chicken broth. Bring the mixture to a boil, then reduce the heat to let it gently simmer.
- Incorporate Chicken and Spices: Add the cooked, shredded chicken breast to the pot. Then sprinkle in the cumin, chili powder, and smoked paprika. Stir well to combine, and let the soup simmer for about 10 minutes to allow the flavors to meld together.
- Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into thin strips. Optionally, pan-fry or bake the strips until crisp to add a crunchy garnish.
- Finish and Serve: Before serving, squeeze a splash of fresh lime juice into the soup and stir. Ladle the soup into bowls, garnish with crispy tortilla strips and freshly chopped cilantro, and enjoy immediately.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- Corn tortillas can be baked for a lighter garnish or fried for extra crunch.
- Adjust the chili powder according to your preferred spice level.
- Leftover soup stores well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- For a creamier version, add a splash of heavy cream or blend part of the soup.
