Description
This hearty and flavorful Chicken Tortilla Soup combines tender shredded chicken with a zesty blend of tomatoes, bell peppers, and aromatic spices, all simmered to perfection in a rich chicken broth. Finished with fresh lime juice, cilantro, and crispy tortilla strips, this comforting soup delivers a delicious taste of classic Mexican-inspired cuisine in just 45 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups cooked and shredded chicken breast
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
For Garnish
- Corn tortillas (cut into strips and fried or baked until crispy)
- Fresh lime juice
- Fresh cilantro
- Olive oil (for sautéing)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions and sauté until they become translucent. Then add the minced garlic and diced red bell pepper, cooking together for a few more minutes until fragrant and slightly softened.
- Add Liquid Ingredients: Stir in the can of diced tomatoes with green chilies (including the juice) and pour in the low-sodium chicken broth. Increase the heat to bring the mixture to a boil, then reduce the heat to let it simmer gently.
- Incorporate Chicken and Spices: Add the shredded cooked chicken breast along with cumin, chili powder, and smoked paprika to the simmering soup. Stir well to combine all flavors. Let the soup simmer for an additional 10 minutes to meld the flavors together.
- Prepare Garnishes and Finish: Just before serving, add a splash of fresh lime juice to brighten the flavors. Ladle the soup into bowls and garnish with crispy tortilla strips and freshly chopped cilantro for added texture and freshness.
Notes
- Use low-sodium chicken broth to better control the saltiness of the soup.
- For extra heat, add a pinch of cayenne pepper or use spicy diced tomatoes.
- To make crispy tortilla strips, cut corn tortillas into thin strips and bake or fry them until golden and crisp.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Consider adding toppings like shredded cheese, avocado slices, or sour cream for extra richness.
