Easy Chicken Tortilla Soup Recipe: Authentic Mexican Comfort
A hearty and flavorful Mexican comfort food, this Easy Chicken Tortilla Soup features crispy fried tortilla strips, tender shredded chicken, and a rich tomato-based broth, garnished with fresh avocado, cheese, cilantro, and lime.
Equipment
- Baking sheet
- 3-quart pot
- paper towel lined plate
- individual serving bowls
Ingredients
Main Ingredients
- 6 corn tortillas (6-inch), preferably a little old and dried out
- 1/4 cup oil corn oil, peanut oil, or extra virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 chili medium Anaheim, poblano or jalapeño, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chilies—1 Anaheim and a 1/2 jalapeño.)
- 4 cups chicken broth or homemade chicken stock
- 1 crushed tomatoes (14.5-ounce can), preferably fire-roasted
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 1 1/2 cups shredded cooked chicken
For Serving
- 1 ripe avocado
- 1/2 cup shredded Monterey Jack cheese (2 ounces) or mild cheddar
- Chopped fresh cilantro
- 1 lime cut into wedges
Instructions
Preparation
- Dry tortillas in a 200°F oven for 10-15 minutes if fresh, then cut them into 1/4-inch strips. Heat oil in a 3-quart pot and fry the tortilla strips in batches until crisp; drain on paper towels.
Cooking Soup
- Sauté the chopped onions in the same pot for 2 minutes. Add the chopped chile and cook for another 2-3 minutes until softened, then stir in the minced garlic for 30 seconds.
- Pour in the chicken broth, crushed tomatoes, and salt; bring to a boil, then reduce heat to a low simmer, cover, and cook for 15 minutes. Stir in the shredded chicken and continue to cook until heated through.
Serving
- Prepare the avocado by pitting, peeling, and cutting it into 1-inch pieces. Divide half of the fried tortilla strips among four bowls, ladle in the soup, then top with avocado, cheese, remaining tortilla strips, cilantro, and serve with lime wedges.
Notes
For best results, start with slightly old, dried-out corn tortillas. You can also dry fresh tortillas in the oven for 10-15 minutes at 200°F.