Description
Enjoy a steaming bowl of this classic Chicken Tortilla Soup, brimming with tender shredded chicken, bold Mexican spices, and crunchy tortilla strips. It’s a quick and easy recipe that’s perfect for a cozy weeknight dinner or a satisfying lunch.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced (optional)
– 2 teaspoons ground cumin
– 1 teaspoon chili powder
– 1 teaspoon dried oregano
– 4 cups chicken broth
– 1 (15 oz) can diced tomatoes
– 2 cups shredded cooked chicken
– 1 lime, juiced
– Salt and pepper to taste
– Crispy tortilla strips, avocado, cilantro, and lime wedges for serving
Instructions
1. – In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño (if using) and sauté for 3-4 minutes until softened.
2. – Stir in the cumin, chili powder, and oregano, and cook for 1 minute until fragrant.
3. – Pour in the chicken broth and diced tomatoes. Bring the mixture to a simmer and let it cook for 10 minutes.
4. – Add the shredded chicken and lime juice, and season with salt and pepper to taste.
5. – Ladle the soup into bowls and top with crispy tortilla strips, avocado, cilantro, and a squeeze of fresh lime.
Notes
– For a thicker soup, you can blend a portion of the ingredients in a blender before adding the chicken.
– Customize the toppings to your liking – try crumbled queso fresco, sour cream, or crushed tortilla chips.
– This soup can be made ahead and reheated, or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican