Easy Chicken Tortilla Soup with Crispy Tortilla Strips

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Looking for a comforting, flavorful dish that’s easy to whip up on a busy weeknight? This Easy Chicken Tortilla Soup with Crispy Tortilla Strips checks all the boxes! With its rich, savory broth, tender chicken, and crispy toppings, this dish is not just satisfying but also brings a delightful taste of Mexico right to your kitchen.

Why You’ll Love This Recipe

This Easy Chicken Tortilla Soup is perfect for a quick dinner that doesn’t skimp on flavor. Here are a few reasons to love it:

• Quick and easy: Ready in just about 30 minutes.
• Customizable: Add your favorite toppings for a personal touch.
• Healthy ingredients: Packed with protein and veggies.
• One-pot wonder: Minimal cleanup required.
• Comforting flavors: A warm hug in a bowl!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (14.5-ounce) can diced tomatoes
• 4 cups chicken broth
• 1 cup cooked shredded chicken
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 cup cheddar cheese, shredded
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• Salt and pepper, to taste
• 2 corn tortillas
• Vegetable oil, for frying

How to Make Tortilla Soup

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
2. Add the minced garlic, cumin, and chili powder. Stir for about 30 seconds until fragrant.
3. Pour in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a simmer.
4. Stir in the shredded chicken, black beans, and corn. Season with salt and pepper to taste. Let it simmer for about 10 minutes to meld the flavors.
5. While the soup is simmering, prepare the crispy tortilla strips. Cut the corn tortillas into thin strips.
6. In a small skillet, heat about 1/2 inch of vegetable oil over medium heat. Once hot, add the tortilla strips in batches and fry until golden and crispy, about 1-2 minutes. Remove and drain on paper towels.
7. Once the soup is ready, serve it hot in bowls, topped with shredded cheddar cheese, crispy tortilla strips, chopped cilantro, and sliced green onions.

Tips for the Best Results

• Use rotisserie chicken for a faster option—just shred and add.
• Adjust the spices based on your heat preference; add more chili powder for a spicier kick.
• For a creamier texture, stir in a dollop of sour cream before serving.
• If you like a thicker soup, let it simmer a bit longer or add a tablespoon of cornstarch mixed with water.

Easy Variations

• Swap out the chicken for cooked shrimp or keep it vegetarian by omitting the meat and adding more beans or vegetables.
• Add chopped bell peppers or zucchini for extra veggies.
• Top with avocado slices or jalapeños for added flavor.

What to Serve With It

• Fresh avocado slices or guacamole
• A side of Mexican rice
• Homemade or store-bought salsa
• A simple green salad

Storage and Reheating

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Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat until heated through. For the best texture, add fresh tortilla strips just before serving.

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