Description
Indulge in the comforting flavors of this Chicken Tortilla Soup Recipe, a quick and easy meal that’s bursting with zesty Mexican-inspired ingredients. Tender chicken, diced tomatoes, and warm spices come together in a rich, flavorful broth, topped with crispy tortilla strips, melted cheese, and a squeeze of fresh lime for a truly satisfying experience.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced (optional)
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1 teaspoon dried oregano
– 4 cups chicken broth
– 1 (15 oz) can diced tomatoes
– 2 cups shredded cooked chicken
– Salt and pepper to taste
– Tortilla strips, shredded cheese, lime wedges, and chopped cilantro for serving
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat.
2. – Add the diced onion and sauté for 5 minutes until translucent.
3. – Stir in the minced garlic and diced jalapeño (if using) and cook for 1 minute until fragrant.
4. – Add the chili powder, cumin, and dried oregano, and cook for 1 minute to toast the spices.
5. – Pour in the chicken broth and diced tomatoes, and bring the mixture to a simmer.
6. – Add the shredded cooked chicken and season with salt and pepper to taste.
7. – Simmer for 10-15 minutes to allow the flavors to meld.
8. – Serve the Chicken Tortilla Soup hot, topped with crispy tortilla strips, shredded cheese, a squeeze of fresh lime, and chopped cilantro.
Notes
For a thicker soup, you can mash some of the diced tomatoes against the side of the pot. To make this recipe gluten-free, use corn tortilla strips instead of flour tortilla strips.
- Prep Time: 15
- Cook Time: 20
- Category: Main Courses
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex