Description
Classic Chicken Tortilla Soup
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
4 cups chicken broth
2 cups cooked, shredded chicken
1 (14 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 cup corn kernels (fresh, frozen, or canned)
Salt and pepper to taste
6 corn tortillas, sliced into thin strips
1/4 cup vegetable oil (for frying tortilla strips)
Fresh cilantro, chopped (for garnish)
Diced red onion (for garnish)
Directions
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Stir in garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
Simmer: Add chicken broth, shredded chicken, diced tomatoes, green chilies, and corn. Bring to a boil, then reduce heat and let simmer for 20 minutes. Season with salt and pepper.
Prepare tortilla strips: Heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips until crispy and golden, then transfer to a paper towel-lined plate.
Serve: Ladle soup into bowls and top with crispy tortilla strips, fresh cilantro, and diced red onion. Add extra toppings like avocado, cheese, or lime wedges if desired.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 290 kcal per serving
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