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Chicken Tortilla Soup Made Easy and Irresistible

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This Chicken Tortilla Soup Recipe is a flavorful and easy meal perfect for fall. It combines shredded chicken, fresh vegetables, and spices for a comforting soup that everyone will love. Enjoy a Modern Proper Chicken Tortilla Soup with simple toppings.

Ingredients

Scale
  • 1/2 cup neutral oil such as grapeseed or canola plus more as needed
  • 6 (5- to 6-inch) corn tortillas halved and thinly sliced into strips
  • 1 large yellow or white onion finely diced (about 1 3/4 cups)
  • 2 medium poblano peppers seeded and finely diced (about 1 cup)
  • 3 cloves garlic finely grated or minced
  • 2 tablespoons coarsely chopped fresh cilantro stems (from about 15 sprigs reserve the leaves for serving)
  • 2 teaspoons ground ancho chili or regular chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano preferably Mexican
  • 1 teaspoon kosher salt plus more for sprinkling
  • 1 (32-ounce) carton low-sodium chicken broth
  • 4 cups coarsely shredded cooked chicken (about 1 pound) preferably rotisserie
  • 2 cups frozen corn kernels (do not thaw)
  • 1 (15-ounce) can crushed tomatoes preferably fire-roasted
  • 1 cup water
  • 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
  • Shredded Colby Jack Chihuahua or mild cheddar cheese
  • Diced avocado
  • Cilantro leaves torn or coarsely chopped
  • Lime wedges

Instructions

  1. Heat 1/2 cup neutral oil in a medium Dutch oven or pot over medium heat until shimmering.
  2. Working in 3 batches fry thinly sliced corn tortillas stirring and flipping frequently until crisp and light golden-brown about 45 to 60 seconds.
  3. Transfer tortilla strips to a plate lined with paper towels and sprinkle lightly with kosher salt.
  4. Discard all but 3 tablespoons of the oil from the pot and return to medium-high heat.
  5. Add diced onion diced poblano peppers grated garlic cloves and chopped cilantro stems.
  6. Cook stirring occasionally until vegetables are softened and browned in spots about 8 minutes.
  7. Stir in ground ancho chili ground cumin dried oregano and kosher salt.
  8. Cook stirring frequently until fragrant about 1 minute.
  9. Stir in chicken broth shredded cooked chicken frozen corn kernels crushed tomatoes and water.
  10. Bring to a boil then reduce heat to maintain a simmer and cook until flavors meld about 15 to 20 minutes.
  11. Turn off heat and stir in lime juice.
  12. Taste and season with more kosher salt as needed.
  13. Serve with tortilla strips and desired toppings.

Nutrition

Find it online: https://www.amgroyal.com/chicken-tortilla-soup/