Easy Chicken Tortilla Soup Recipe | Healthy Mexican Soup
A flavorful Mexican-inspired soup made with shredded chicken, tomatoes, beans, and spices, topped with crispy tortilla strips and fresh garnishes. Quick, hearty, and perfect for family meals.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Frying pan or baking sheet (for tortilla strips)
- Ladle
- Mixing bowls
Ingredients
- 2 cups shredded chicken (rotisserie or poached)
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 can (14 oz) fire‑roasted tomatoes
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 4 corn tortillas, cut into strips
- Optional toppings: avocado, cilantro, lime wedges, shredded cheese, sour cream, jalapeños
Instructions
- Sauté Aromatics: Heat olive oil in a large pot. Add onion, garlic, and bell pepper. Cook until softened.
- Build Broth: Stir in fire‑roasted tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 10 minutes.
- Add Chicken: Stir in shredded chicken. Simmer another 15–20 minutes to meld flavors.
- Prepare Tortilla Strips: Fry tortilla strips in oil until crisp, or bake at 375°F (190°C) for 10–12 minutes.
- Serve: Ladle soup into bowls. Top with tortilla strips, avocado, cilantro, lime wedges, and cheese.
- Tip: Fire‑roasted tomatoes add extra smokiness and depth.
Notes
- Rotisserie chicken saves time; poached chicken offers control over flavor.
- Corn tortillas are traditional for strips; flour tortillas yield softer crunch.
- Homemade broth adds depth; store‑bought works for convenience.
- Adjust spice level with jalapeños or hot sauce.
- Store soup (without toppings) in fridge up to 4 days or freeze for 2 months.
- Always add tortilla strips and fresh garnishes just before serving to keep texture crisp.