Easy Chicken Tortilla Soup
This Chicken Tortilla Soup is hearty and layered with amazing flavor from tender shredded chicken, smoky spices and crispy tortilla strips on top. It’s the perfect meal for busy nights when you want something comforting and satisfying, made with simple ingredients and a handful of your favorite toppings.
Servings: 6 servings
Calories: 396kcal
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°F 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.
Notes
- Don’t skip the tortillas, they give the soup its signature texture.
- Add toppings right before serving so they stay fresh and crisp.
- Adjust the heat level by using more or fewer jalapeños.
- If your soup thickens too much, thin it with a splash of chicken broth or water before serving.
- Make the tortilla strips ahead and store in an airtight container at room temperature for up to three days.
Nutrition
Calories: 396kcal | Carbohydrates: 33g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 615mg | Potassium: 741mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2630IU | Vitamin C: 32mg | Calcium: 70mg | Iron: 3mg
