Crunchy Tortilla & Chicken Soup Recipe

Introduction

This Crunchy Tortilla & Chicken Soup is a flavorful and comforting dish that combines tender shredded chicken with spicy peppers and aromatic spices. Topped with crispy tortilla strips, it’s a perfect meal for any day you crave something warm and satisfying.

Ingredients

• 3 tbsp. butter
• 1 small white onion, diced
• 1 small red bell pepper, chopped
• 2 large jalapenos, chopped (seeds optional)
• 1 tsp. cumin
• 1 tbsp. garlic, minced
• ½ tsp. chili powder
• 1 tsp. paprika
• ¼ cup fresh oregano, chopped
• Squeeze of fresh lime juice
• 1 15 oz can Rotel
• 4 cups shredded chicken breast
• 1 liter chicken broth
• 1 large tortilla

Instructions

1. Step 1: Prepare the tortilla by cutting it into thin strips. Set aside for topping later.
2. Step 2: In a medium-sized pot, melt the butter over medium heat. Add the diced onion, chopped red bell pepper, and chopped jalapenos. Cook until the vegetables are soft and tender, about 5-7 minutes.
3. Step 3: Stir in the cumin, minced garlic, chili powder, paprika, chopped oregano, and a squeeze of fresh lime juice. Mix well to coat the vegetables in the spices.
4. Step 4: Pour in the chicken broth and the can of Rotel. Stir everything together and bring to a gentle simmer.
5. Step 5: Add the shredded chicken breast to the pot. Cover and cook on low heat for 40-50 minutes to allow the flavors to meld.
6. Step 6: Before serving, add the crispy tortilla strips on top of each bowl for added crunch and texture.

Tips & Variations

• For extra heat, keep the jalapeno seeds or add a pinch of cayenne pepper.
• Use corn tortillas for authentic flavor, and fry the strips lightly in oil for best crispiness.
• Swap fresh oregano for dried if needed; use about 1 teaspoon dried oregano instead.
• Add black beans or corn for more substance and color.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it thickens too much. Keep tortilla strips separate until serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of shredded chicken breast?

Yes, rotisserie chicken works great as a convenient option and adds extra flavor to the soup.

How can I make the tortilla strips crispy without frying?

You can bake the tortilla strips in a preheated oven at 375°F (190°C) for about 8-10 minutes, flipping halfway through until they are golden and crispy.

Crunchy Tortilla & Chicken Soup Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

This Crunchy Tortilla & Chicken Soup is a flavorful and hearty dish combining tender shredded chicken with a spicy vegetable base, seasoned perfectly with cumin, paprika, and fresh oregano. Crispy tortilla strips add a delightful crunch to each comforting bowl, making it an ideal meal for chilly evenings or anytime you crave a satisfying and zesty soup.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Soup Base

• 3 tbsp. butter
• 1 small white onion, diced
• 1 small red bell pepper, chopped
• 2 large jalapenos, chopped (seeds optional)
• 1 tsp. cumin
• 1 tbsp. garlic, minced
• ½ tsp. chili powder
• 1 tsp. paprika
• ¼ cup fresh oregano, chopped
• Squeeze of fresh lime juice
• 1 15 oz can Rotel (diced tomatoes and green chilies)
• 1 liter chicken broth

Protein

• 4 cups shredded chicken breast

Toppings

• 1 large tortilla, cut into strips

Instructions

1. Prepare the tortilla strips. Begin by cutting the large tortilla into thin strips. Set aside as these will be used as a crunchy topping for the soup.
2. Sauté vegetables. In a medium-sized pot, melt the butter over medium heat. Add the diced onion, chopped red bell pepper, and jalapenos. Cook the mixture, stirring occasionally, until the vegetables become soft and tender, approximately 5-7 minutes.
3. Add spices and herbs. Stir in the cumin, minced garlic, chili powder, paprika, and fresh oregano. Add a squeeze of fresh lime juice to brighten the flavors. Cook for another minute to release the aromas of the spices.
4. Add liquids and tomatoes. Pour in the chicken broth and the entire can of Rotel (diced tomatoes with green chilies). Stir everything to combine all ingredients evenly and bring the soup to a gentle simmer.
5. Add shredded chicken. Incorporate the 4 cups of shredded chicken breast into the simmering soup. Mix well to ensure the chicken is coated with the seasoning and vegetables.
6. Simmer the soup. Allow the soup to cook gently over low heat for 40-50 minutes. This slow simmer melds all the flavors beautifully, creating a rich and savory broth.
7. Serve with tortilla strips. Ladle the hot soup into bowls and garnish generously with the prepared tortilla strips on top, adding a delightful crunch to every bite.

Notes

• You can adjust the amount of jalapenos to control the spice level according to your preference.
• For extra crispiness, lightly toast the tortilla strips in a dry pan or oven before serving.
• This soup can be made ahead and tastes even better the next day after flavors fully meld.
• Use rotisserie or leftover cooked chicken for a quicker meal prep.
• Adding avocado slices or a dollop of sour cream can complement the soup nicely.

Keywords: Chicken Soup, Tortilla Soup, Mexican Soup, Spicy Chicken Soup, Comfort Food, Rotel Soup, Homemade Soup