Chicken tortilla soup is a favorite on restaurant menus everywhere. Now you can make it right at home! The soup is lighter compared to a traditional chicken chili, but it doesn't skimp on the bold flavors of cilantro, cumin, and lime juice. Make sure you remember the staple element of the crispy tortilla strip topping, as it adds a delightful crunch and hint of saltiness with each spoonful.
Level
Beginner
Prep Time
15 minutes
Cook Time
1 hour
Serves
4-6
Cook it With Our
Directions
- In a medium skillet, heat ½ cup of oil over medium-high heat for 3-5 minutes.
- Fry tortilla strips for 2-3 minutes until crispy. Set aside on a paper towel-lined plate.
- Preheat a cast iron deep skillet or dutch oven over medium-high heat for 3-5 minutes.
- Add olive oil and onion and sauté for 5–7 minutes. Add garlic and jalapeño and continue to cook for 3 minutes.
- Next, add shredded chicken and coat with chili powder, cumin, and salt. Stir in chicken broth, tomatoes, and corn.
- Bring to a boil and lower to a simmer for 30 minutes
- Stir in lime juice.
- Garnish with crispy tortilla strips, queso fresco, avocado, cilantro, and lime.
Tip:
Freeze the remaining chicken carcass to make chicken stock.
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