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If you’ll allow me just one hot (soup) take, I have to admit that I think chicken tortilla soup is end-all-be-all best chicken soup. Think about it: There’s really no component of this Mexican soup that isn’t firing on all cylinders. You’ve got crispy tortilla strips topping a spicy-savory broth, while chili powder, fire-roasted tomatoes, and jalapeño all pack in heaps of flavor and depth to the classic comfort food. This soup, much like chili, is also all about being maximalist with your toppings, so don’t be shy. Load it up with avocado, radishes, shredded cheddar, and anything else your heart desires. Ready in just 30 minutes, this is one of my favorite low-effort meals that delivers cooked-all-day flavor. Can your bowl of chicken noodle guarantee all of that? Probably not.
To really nail that "I spent all day cooking this soup" flavor, we'll begin by building a foundation so our broth can really shine. In a large pot over medium heat, heat the extra-virgin olive oil, then add the onion and cook, stirring, until softened, for about 8 minutes. Then, add the jalapeño and garlic and continue to cook, stirring, until fragrant, for about 1 minute more. Now that those alliums and pepper are combined and softened, stir in the shredded chicken. Season it all with salt and pepper, then add the chili powder, oregano, and cumin, stirring to combine.
Once mixed thoroughly, add the fire roasted tomatoes and low-sodium chicken broth and stir to combine. Next, add the corn, lime juice, and bay leaf and bring it all to a boil. Once boiling, reduce the heat to medium-low, allowing it to simmer. Continue to cook, stirring occasionally, until the mixture is slightly reduced, which will take about 15 minutes.
Meanwhile, into a large, heavy skillet, pour oil to a depth of 1/8". Heat the oil over medium heat until it shimmers—this is how you'll know it's hot enough to start frying. Working in batches, fry the tortilla strips until golden and crisp, which will take between 2 to 3 minutes. Transfer the strips to a paper towel-lined plate and immediately season with salt.
Before serving, remove the bay leaf from soup, then divide it all among bowls. Top with tortilla strips, avocado, cheddar, and cilantro (or really any of your favorite toppings).
Full list of ingredients and directions can be found in the recipe below.
Looking for more of a hands-off recipe? Our slow-cooker chicken tortilla soup takes all the work out of the recipe—set it and forget it, then come back at the end of the day when you're ready to eat. In a pinch? Our Instant Pot chicken tortilla soup is here for you. Love this soup, but not a chicken fan? Our vegan tortilla soup is just as satisfying without the chicken.
This soup lasts in the fridge for up to 5 days in an airtight resealable container. Just heat and serve when ready to eat (preferably with all your favorite toppings).
extra-virgin olive oil
medium yellow onion, finely chopped
jalapeño, seeds removed, finely chopped
garlic cloves, finely chopped
shredded cooked boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
chili powder
dried oregano
ground cumin
(28-oz.) can diced fire-roasted tomatoes
low-sodium chicken broth
fresh or frozen corn
Juice of 1 lime
bay leaf
Vegetable oil, for frying
small corn tortillas, sliced into thin strips
Finely chopped avocado, shredded cheddar, and finely chopped fresh cilantro, for serving
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