A Full of shredded chicken, corn, beans, and homemade tortilla strips, this soup is a meal in itself.
It’s a comforting, hearty and filling.
What’s a even better? it Just like our Taco Soup and Beef Chili this Chicken Tortilla Soup Recipe is comes together in one pot.
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Easy Chicken Tortilla Soup:
The Chicken tortilla soup is like a taco in soup form.
Its a rich tomato and chicken broth pairs perfectly with chunky veggies, shredded chicken, beans and sweet corn.
You can a sprinkle some tortilla strips right on top with a healthy handful of cheese and pair the dish with soft Dinner Rolls.
Tips For Tortilla Soup:
The Use Leftover Chicken. Have a rotisserie chicken hanging out in your fridge?
What about a some leftover chicken breasts you don’t know what to do with?
You can always use in leftover chicken to make a fresh batch of Chicken Tortilla Soup.
The Bone Broth Makes All The Difference.
A Use low-sodium bone broth or easily make your own a chicken broth.
Adjust The Spice. Do you like it a spicy?
Add some of extra jalapenos into the mix.
Save a Time With Canned Corn And Beans.
Speed up the cooking time by using a canned corn and beans.
The Cut Avocado Right Before Serving.
To keep your avocado from a browning and cut it right before you serve the soup .
The Season To Taste. Depending on the tomatoes and broth you use and you may need to a adjust the salt to taste at the end.
To Make Crispy Tortilla Strips:
Pan Frying: Preheat a pan with 1/4 cup oil over medium-high heat.
Cut 8 corn tortillas into thin strips and fry them in a couple of batches, adding more oil as needed.
Remove from the pot and let drain on a paper-towel-lined plate.
To Bake: Toss tortilla strips in a bowl with 2 Tbsp oil until well coated.
A Bake on a cookie sheet in a single layer at 350˚F for 15 minutes.
How To Make Chicken Tortilla Soup:
The Place a soup pot and dutch oven over medium-high heat.
Add 1 Tbsp oil and saute chopped onion, garlic, and jalapeno until tender.
Add chicken breasts and remaining soup ingredients to the pot.
The Bring to a boil then simmer for 25 minutes.
Remove the chicken to a bowl and shred it a with 2 forks.
Return chicken to the pot and simmer 5 minutes then add lime juice.
Serve the soup with a homemade tortilla strips, chopped avocado, fresh cilantro and lime wedges.
Serving Chicken Tortilla Soup:
The only thing that makes a Chicken Tortilla Soup taste even better are the toppings. These are our favorites:
Homemade tortilla strips
Shredded cheddar cheese
Jalapeno, sliced or diced
Storing Leftover Soup:
Refrigerator: Store your leftover soup without a toppings in an airtight container in the fridge.
It is should stay fresh for 3-4 days.
Freezer: You can also a freeze your soup in an airtight container for up to two months.
When you are ready to eat it and allow it to thaw in the fridge overnight.
A Reheat soup by bringing it to a boil in a saucepan.
also read : How to make classic Potato Leek Soup.