Imagine a soup so packed with Mexican-inspired flavors that it transforms an ordinary meal into a culinary adventure! This Chicken Tortilla Soup isn't just another recipe – it's a magical blend of tender shredded chicken, aromatic spices, and crispy homemade tortilla croutons that will transport you straight to the vibrant streets of Mexico. Whether you're looking to warm up on a chilly evening or impress your dinner guests with a restaurant-quality dish, this recipe is your ticket to a flavor-packed experience that's surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- Oil for frying
Instructions
- Prepare the chicken by cooking the chicken breasts. You can do this by poaching in water, baking, or using pre-cooked rotisserie chicken. Once cooked, shred the chicken using two forks into bite-sized pieces.
- In a large pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until they become translucent and slightly soft, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring to prevent burning. The garlic should become fragrant but not browned.
- Pour in the chicken broth and diced tomatoes. Stir to combine and bring the mixture to a gentle simmer.
- Add chili powder, salt, and pepper to the soup. Stir well to distribute the spices evenly throughout the liquid.
- Incorporate the shredded chicken into the soup. Allow the soup to simmer for 20-25 minutes, which will help develop the flavors and ensure everything is heated thoroughly.
- While the soup is simmering, prepare the tortilla croutons. Cut corn tortillas into thin strips, about 1/4 inch wide.
- Heat oil in a separate skillet for frying. Test the oil temperature by dropping a small tortilla strip - it should sizzle immediately but not burn.
- Carefully fry the tortilla strips in batches until they become golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt while still hot.
- Once the soup is ready, ladle into serving bowls. Top each bowl with a generous handful of crispy tortilla croutons.
- Optional: Garnish with additional toppings like chopped cilantro, a squeeze of lime, or a dollop of sour cream if desired.
Tips
- Choose the Right Chicken: For maximum flavor, use rotisserie chicken or freshly poached chicken breasts. The more tender and well-seasoned your chicken, the better your soup will taste.
- Oil Temperature Matters: When frying tortilla strips, maintain oil at around 350°F (175°C). Too cool, and they'll be greasy; too hot, and they'll burn quickly.
- Customize Your Toppings: While the recipe suggests optional garnishes, don't be afraid to get creative! Try adding sliced avocado, queso fresco, or pickled jalapeños for extra excitement.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify overnight.
- Spice Control: Adjust the chili powder to match your heat preference. Start with less and add more if you want a spicier kick.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
