Description
This Chicken Tortilla Soup is a cozy and comforting classic that’s perfect for chilly evenings. Featuring tender chicken, a flavorful tomato-based broth, and crunchy tortilla strips, it’s a satisfying meal that’s easy to prepare.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 boneless, skinless chicken breasts
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 (4 oz) can diced green chiles
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Toppings: Crispy tortilla strips, avocado, shredded cheese, lime wedges, fresh cilantro
Instructions
1. – In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. – Add the chicken breasts, chicken broth, diced tomatoes, green chiles, cumin, chili powder, and smoked paprika. Season with salt and pepper.
3. – Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
4. – Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
5. – Serve the Chicken Tortilla Soup hot, garnished with your desired toppings.
Notes
For a spicier soup, add more chili powder or diced jalapeños. You can also use shredded rotisserie chicken to save time. The soup can be made ahead and stored in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex