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Comforting Chicken Tortilla Soup Recipe with Crispy Tortilla Strips Easy and Delicious

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A warm and satisfying chicken tortilla soup topped with crispy tortilla strips that add the perfect crunch. This easy recipe uses simple pantry staples and is ready in under 45 minutes, perfect for cozy dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 cup frozen corn kernels
  • 2 cups cooked shredded chicken
  • Salt and black pepper, to taste
  • 4 corn tortillas, cut into thin strips
  • 2 tablespoons vegetable oil
  • Pinch of salt
  • Optional garnishes: chopped fresh cilantro, sliced avocado, shredded cheddar or Monterey Jack cheese, lime wedges, sour cream or Greek yogurt

Instructions

  1. Dice the onion finely, mince the garlic, and chop the jalapeño if using. Cut the corn tortillas into thin strips about 1/4 inch wide. Shred your cooked chicken if it isn’t already done.
  2. Heat vegetable oil in a skillet over medium heat. Once hot, add tortilla strips in batches, stirring occasionally, until golden and crispy (about 2-3 minutes). Use a slotted spoon to transfer strips to a paper towel-lined plate and sprinkle with salt immediately. Alternatively, bake tortilla strips on a baking sheet at 400°F for 10 minutes, flipping once.
  3. In a large pot, heat olive oil over medium heat. Add diced onions and sauté until translucent and soft, about 4 minutes. Stir in garlic and jalapeño, cooking until fragrant, about 1 minute.
  4. Sprinkle cumin, smoked paprika, and chili powder over the aromatics. Stir to coat evenly and toast the spices briefly. Pour in the diced tomatoes with their juices, scraping any bits off the bottom of the pot.
  5. Pour in chicken broth and bring to a gentle boil. Reduce heat to low and let simmer for 15 minutes. Add frozen corn kernels during the last 5 minutes of simmering.
  6. Stir in shredded chicken, heating through for about 5 minutes. Taste and season with salt and pepper accordingly. Optionally, add a squeeze of lime juice.
  7. Ladle the soup into bowls, topping generously with the crispy tortilla strips and optional garnishes like avocado slices, cheese, cilantro, and sour cream.

Notes

Fry or bake tortilla strips just before serving to keep them crispy. Use leftover rotisserie chicken for quick prep. Adjust spice level by adding more jalapeño or chipotle peppers. For a thicker soup, mash some corn kernels or add tomato paste. Store tortilla strips separately to maintain crunch when reheating leftovers.

Nutrition

Keywords: chicken tortilla soup, crispy tortilla strips, easy soup recipe, comforting soup, Mexican soup, quick dinner, rotisserie chicken soup

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