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A steaming bowl of homemade Chicken Tortilla Soup is shown as the featured image.

Ultimate Chicken Tortilla Soup

This Chicken Tortilla Soup recipe delivers a symphony of flavors and textures, starting with browned chicken and aromatic spices. Fresh toppings like avocado, cilantro, and lime elevate this soup from ordinary to extraordinary, making it a restaurant-quality dish you can easily make at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breast
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced optional
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • 6 cups chicken broth
  • 1 lime, juiced
  • Salt to taste
  • Pepper to taste
  • Vegetable oil for frying tortilla strips
  • Corn tortillas, cut into thin strips
  • Avocado, diced
  • Cilantro, chopped
  • Lime wedges
  • Sour cream or Greek yogurt
  • Shredded cheese Monterey Jack, cheddar, or a blend

Equipment

  • Large pot or Dutch oven
  • skillet
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Ladle
  • paper towels

Method
 

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant.
  3. Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  4. Add the chicken to the pot and cook until browned on all sides.
  5. Pour in the chicken broth and diced tomatoes. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the chicken is cooked through.
  6. Stir in the black beans and corn. Cook for another 5 minutes to heat through.
  7. Stir in the lime juice. Season with salt and pepper to taste.
  8. Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crispy. Drain on paper towels and season with salt.
  9. Ladle the soup into bowls and top with avocado, cilantro, lime wedges, sour cream, shredded cheese, and tortilla strips.

Notes

For a richer broth, use bone-in chicken thighs or add a leftover chicken carcass while simmering. To prevent soggy tortilla strips, fry them fresh just before serving. Adjust the amount of chili powder and cayenne pepper to control the spiciness of the soup. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.