Chicken Tortilla Soup
This recipe is loaded with comforting ingredients like chicken, crisp tortilla strips, melted cheese, and a zesty tomato-chile broth that brings just the right amount of heat.
Ingredients
Soup
- 6 cups chicken broth
- 2 cups tomato juice
- 1 can Diced Fire Roasted tomato 14oz
- 1 can tomato sauce 8oz
- 1 carrot, julienned
- 5 jalapeños chopped or 1 can chopped green chiles
- 3 garlic cloves, minced
- ½ cup red onion chopped
- ½ cup cilantro, chopped
- 1 tbsp chili powder
- 1 tsp cumin
- 1 Rotisserie Chicken (meat pulled) or 4 chicken breasts, grilled and sliced
Garnish
- 4 Corn tortillas
- ½ cup Pepper Jack cheese, shredded
- 1 avocado, sliced
- 1 lime, in wedges
- ¼ cup cilantro, chopped
- Sour Cream
Instructions
Make the Soup
- In a large saucepan, combine the chicken broth, tomato juice, diced tomatoes (with juice), tomato sauce, and julienned carrot. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
- Stir in the jalapeños (or green chilies), onion, cilantro, garlic, chili powder, and cumin. Continue simmering for another 5 minutes to let all the flavors meld.
- Add in your chicken, let simmer for 5-10 more minutes.
Prepare the Tortilla Strips
- Cut the tortillas into 1½ x 3-inch strips and lightly sprinkle with salt. Arrange in a single layer on a baking sheet.
- Bake at 375°F until crisp and golden—about 10 minutes. Set aside to cool.
Assemble the Bowls
- Ladle the hot soup into bowls. Top with crispy tortilla strips, shredded cheese, avocado slices, sour cream, and a squeeze of lime juice.