Description
A classic and comforting Chicken Tortilla Soup, featuring crispy homemade tortilla strips, tender shredded chicken, and a rich, spiced broth. Perfect for a weeknight meal and easily customizable with your favorite toppings.
Ingredients
1/2 cup neutral oil, such as grapeseed or canola, plus more as needed
6 (5- to 6-inch) corn tortillas, halved and thinly sliced into strips
1 large yellow or white onion, finely diced (about 1 3/4 cups)
2 medium poblano peppers, seeded and finely diced (about 1 cup)
3 cloves garlic, finely grated or minced
2 tablespoons coarsely chopped fresh cilantro stems
2 teaspoons ground ancho chili or regular chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1 teaspoon kosher salt, plus more for sprinkling and to taste
1 (32-ounce) carton low-sodium chicken broth
4 cups coarsely shredded, cooked chicken (about 1 pound)
2 cups frozen corn kernels
1 (15-ounce) can crushed tomatoes, preferably fire-roasted
1 cup water
2 tablespoons freshly squeezed lime juice (from 1 medium lime)
For Garnish:
Shredded Colby Jack, Chihuahua, or mild cheddar cheese
Diced avocado
Cilantro leaves, torn or coarsely chopped
Lime wedges
Instructions
- Step 1: Heat 1/2 cup of neutral oil in a medium Dutch oven or pot over medium heat. Line a plate with paper towels. In 3 batches, fry the tortilla strips, stirring frequently, until crisp and golden-brown, about 45 to 60 seconds per batch. Use a slotted spatula to transfer the strips to the prepared plate and sprinkle lightly with kosher salt.
- Step 2: Discard all but 3 tablespoons of oil from the pot. Return to medium-high heat and add the diced onion, poblano peppers, garlic, and cilantro stems. Cook, stirring occasionally, until the vegetables are soft and browned in spots, about 8 minutes.
- Step 3: Stir in the ground ancho chili, cumin, oregano, and 1 teaspoon of kosher salt. Cook while stirring frequently until fragrant, about 1 minute.
- Step 4: Add the chicken broth, shredded chicken, frozen corn, crushed tomatoes, and 1 cup of water. Stir to combine and bring to a boil.
- Step 5: Reduce the heat to maintain a simmer and cook for 15 to 20 minutes, allowing the flavors to meld together.
- Step 6: Turn off the heat and stir in the fresh lime juice. Taste and season with additional salt if needed. Serve hot, garnished with the fried tortilla strips and your choice of toppings.
Notes
Make ahead: The soup can be made up to 1 day ahead and refrigerated in an airtight container.
Reheat on the stovetop over medium heat. The fried tortilla chips can be made up to 1 day ahead and stored in an airtight container at room temperature.
Storage: Leftover soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Leftover fried tortilla strips can be stored at room temperature in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican