Crunchy Tortilla & Chicken Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
