Chicken Tortilla Soup

This recipe for Chicken Tortilla Soup is easy to make, loaded with flavor, and super healthy! It's made from nutritious whole foods and is freezer friendly, too.

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Course: Soup

Cuisine: Mexican

Keyword: avocado, chicken, comfort food, dinner, lime, Mexican, soup, tortilla, winter

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 396kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

For the Soup

1 tablespoon olive oil
1 large Spanish onion diced
1 bell pepper any color, diced
1 carrot diced
2 stalks celery diced
2-3 jalapeños died, seeds and ribs removed for less heat
3 cloves garlic minced
1 teaspoon ground coriander
2 teaspoons ground cumin
2 quarts chicken stock homemade preferred
2 plum tomatoes quartered
salt and pepper to taste
3 cups cooked shredded chicken (from about 2 large chicken breasts or 1 small rotisserie chicken)

For the Tortillas and Serving

8 corn tortillas
2 tablespoons olive oil more if needed
salt
diced avocado
chopped scallions
chopped cilantro
lime wedges

Instructions

Pour olive oil in a large, heavy bottomed pot over medium heat. Add the onions, bell pepper, carrot, celery, and jalapeños. Cook, stirring frequently, until translucent, about 10 minutes. Add the garlic and cook for 2-3 minutes, then add the coriander and cumin and stir until fragrant, about one minute more.
Add the chicken stock and tomatoes. Season with salt and pepper, then bring up to a boil, reduce to a simmer, and let cook for about 20 minutes. Add the shredded chicken and cook for an additional 15 minutes. Taste and adjust seasoning as needed.
Preheat the oven to 300 degrees and line two sheet pans with foil for easier clean-up. Brush one tortilla with oil on both sides, then stack another tortilla on top. Brush with oil, then repeat until all tortillas are stacked. Slice into strips, then transfer to the sheet pan in evenly spaced layers. Sprinkle all over with salt.
Bake for about 15-20 minutes, but keep an eye out so that they do not burn. When the tortillas are golden and crisp, remove them from the oven and let cool. Transfer to a bowl and bring to the table along with the soup and all the fixings.
Ladle soup into bowls and let everyone at the table add toppings as they please.

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