Description
This hearty Chicken Tortilla Soup is a flavorful and comforting dish perfect for weeknight dinners. Made with shredded chicken breast, diced tomatoes with green chilies, and seasoned with cumin, chili powder, and smoked paprika, this soup is simmered to perfection and garnished with crispy tortilla strips, fresh lime juice, and cilantro for a vibrant finish.
Ingredients
Scale
Main Ingredients
- 2 cups cooked and shredded chicken breast
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
Garnishes
- Corn tortillas (cut into strips and fried or baked until crispy)
- Fresh lime juice (to taste)
- Fresh cilantro (for garnish)
Other
- 1 tbsp olive oil (for sautéing)
Instructions
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and diced red bell pepper, sautéing for another 3-4 minutes until softened.
- Add Liquids and Tomatoes: Stir in the canned diced tomatoes with green chilies along with their juices, and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently.
- Add Chicken and Spices: Add the shredded cooked chicken breast to the pot along with cumin, chili powder, and smoked paprika. Stir well to combine all flavors. Let the soup simmer, uncovered, for about 10 minutes to allow the flavors to meld.
- Prepare Garnishes and Serve: While the soup simmers, cut corn tortillas into thin strips and fry or bake them until crispy. Finish the soup with a splash of fresh lime juice and ladle into bowls. Garnish each serving with crunchy tortilla strips and fresh cilantro. Serve hot.
Notes
- For a spicier soup, add diced jalapeños or a dash of hot sauce.
- Use leftover grilled chicken or rotisserie chicken to save time.
- To make the tortilla strips, bake them at 375°F (190°C) for about 10 minutes or fry until golden and crisp.
- Low-sodium broth helps control the salt content, adjust seasoning as needed.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
