Description
A warm, flavorful Mexican-style tortilla soup made with tomatoes, broth, shredded chicken, spices, and topped with crispy tortilla strips.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) Rotel tomatoes with green chiles
- 2 cups cooked shredded chicken
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
- 6 corn tortillas, cut into strips
- 1/2 cup vegetable oil (for frying tortilla strips)
- Optional toppings: sliced avocado, shredded cheese, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, and sauté until softened.
- Stir in cumin, chili powder, and smoked paprika, cooking for another minute.
- Add chicken broth, diced tomatoes, Rotel, shredded chicken, and corn. Bring to a simmer.
- Simmer for 20 minutes to blend flavors. Add lime juice and cilantro, then season with salt and pepper.
- In a separate pan, heat vegetable oil over medium-high heat. Fry tortilla strips until golden and crispy, then drain on paper towels.
- Serve soup hot, topped with tortilla strips and optional toppings like avocado, cheese, or sour cream.
Notes
- For a spicier soup, leave the seeds in the jalapeño or add extra chili powder.
- You can bake the tortilla strips instead of frying for a lighter option.
- Vegetable broth and beans can be substituted for a vegetarian version.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 45mg