Spicy Chicken Tortilla Soup (Printable version)
A hearty bowl of tender chicken, bold spices, and crunchy tortilla strips for a cozy meal.
# What you need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (14 oz)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and minced
06 - 1 can (14 oz) diced tomatoes with juices
07 - 1 cup (5 oz) frozen or canned corn kernels, drained
08 - 1 can (14 oz) black beans, rinsed and drained
→ Liquids
09 - 4 cups chicken broth
→ Spices & Seasonings
10 - 2 teaspoons chili powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon cayenne pepper (optional)
15 - Salt and freshly ground black pepper, to taste
→ Tortilla Strips
16 - 4 small corn tortillas, cut into thin strips
17 - 2 tablespoons vegetable oil
→ Garnishes (optional)
18 - Fresh cilantro, chopped
19 - 1 avocado, diced
20 - Lime wedges
21 - Shredded cheese (cheddar, Monterey Jack)
22 - Sour cream
# How To:
01 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add diced onion, red bell pepper, and minced jalapeño; cook for 4 to 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until aromatic.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper; cook while stirring for 1 minute.
04 - Add diced tomatoes with juices, corn kernels, black beans, chicken breasts, and chicken broth. Season with salt and black pepper to taste.
05 - Bring mixture to a boil, then lower heat to a simmer. Cover and cook for 20 minutes until chicken is fully cooked.
06 - Remove chicken breasts, shred with two forks, and return shredded chicken to the pot. Simmer uncovered for an additional 10 minutes to blend flavors.
07 - Heat remaining 1 tablespoon vegetable oil in a skillet over medium-high heat. Fry tortilla strips, stirring occasionally, until golden and crispy. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls and garnish with crispy tortilla strips and optional toppings such as avocado, cilantro, shredded cheese, sour cream, and lime wedges.
# Expert Advice:
01 -
- It feels like sharing a cozy secret with friends, blending bold spices and tender chicken perfectly.
- This soup became a favorite because it fills the kitchen with incredible aromas and satisfies even the pickiest eaters.
02 -
- The secret to deep flavor is to not rush the sautéing of the veggies; letting the spices toast gently makes a world of difference.
- Shredding the chicken with forks while it's still warm keeps it juicy and perfect for soaking up the broth.
03 -
- Use low sodium broth—you can always add more salt later but you can’t fix too much.
- Fry tortilla strips just before serving to keep that appealing crunch and freshness in every bite.