Save Best Chicken Tortilla Soup is a flavorful, Mexican-inspired dish that brings comfort and warmth to any table. Featuring tender chicken, smoky fire-roasted tomatoes, and sweet corn, this soup is elevated by the zest of fresh lime and the satisfying crunch of oven-baked corn tortilla strips. Ready in just 45 minutes, it is an ideal choice for a quick yet nourishing weeknight dinner that provides 27g of protein per serving.
Save The secret to this soup lies in the aromatic blend of chili powder, cumin, and oregano, which infuses the chicken broth with a rich, savory depth. It’s a complete meal in a bowl that combines wholesome vegetables with protein-rich chicken, finished with the bright, clean taste of fresh cilantro.
Ingredients
- Poultry: 2 boneless, skinless chicken breasts (about 400 g)
- Vegetables: 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 cup frozen or canned corn (drained), 1 jalapeño (seeded and finely chopped), 1 lime (juiced), 1/4 cup fresh cilantro (chopped)
- Canned Goods: 1 can (400 g) fire-roasted diced tomatoes, 1 liter (4 cups) low-sodium chicken broth
- Seasonings: 1 bay leaf, 1 1/2 teaspoons chili powder, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, salt and black pepper
- Tortilla Strips: 4 corn tortillas (cut into strips), 1 tablespoon olive oil
- Optional Toppings: Sliced avocado, shredded cheese, sour cream, extra lime wedges
Instructions
- Step 1
- Preheat oven to 180°C (350°F). Toss tortilla strips with olive oil and spread on a baking sheet. Bake for 10–12 minutes, turning once, until golden and crisp. Set aside.
- Step 2
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onion, red bell pepper, and jalapeño (if using). Sauté for 4–5 minutes until softened.
- Step 3
- Add garlic and cook for 1 minute until fragrant.
- Step 4
- Stir in chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 30 seconds.
- Step 5
- Add chicken breasts, fire-roasted tomatoes (with juice), corn, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until chicken is cooked through.
- Step 6
- Remove chicken breasts, shred them with two forks, and return to the pot.
- Step 7
- Add lime juice and chopped cilantro. Taste and adjust seasoning if needed.
- Step 8
- Discard bay leaf. Ladle soup into bowls, top with tortilla strips and desired toppings.
Zusatztipps für die Zubereitung
For a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper. If you are short on time, you can substitute the chicken breasts with shredded rotisserie chicken and reduce the simmering time.
Varianten und Anpassungen
To create a vegetarian version of this soup, omit the chicken and use vegetable broth. Adding a can of black beans is a great way to include plant-based protein and extra texture.
Serviervorschläge
Serve the soup hot with a generous helping of crunchy tortilla strips. It pairs beautifully with extra lime wedges, sliced avocado, shredded cheese, and a side of warm tortillas or crusty bread.
Save With its vibrant colors and balanced heat, this Best Chicken Tortilla Soup is bound to become a staple in your recipe rotation. Enjoy the wholesome goodness of this Mexican-inspired classic with your favorite toppings!
Recipe Guide
- → Can I make this spicy?
Absolutely. Leave seeds in the jalapeño or add cayenne pepper during simmering to increase heat level.
- → How do I store leftovers?
Store in an airtight container for up to 4 days. Keep tortilla strips separate to maintain crispiness.
- → Can I use rotisserie chicken?
Yes, shred pre-cooked rotisserie chicken and add during the last 5 minutes to warm through.
- → Is this freezer-friendly?
The soup base freezes well for 3 months. Add fresh toppings and tortilla strips after reheating.
- → What's the best way to shred chicken?
Use two forks to pull apart the cooked meat while it's still warm for tender, evenly shredded pieces.