The Best Tortilla Soup
Creamy, comforting, and full of bright, spicy flavor, this tortilla soup is the kind of bowl that makes everyone at the table smile.
Servings: 4 servings
Equipment
- Medium Saucepan
- Paper Towels
Ingredients
Tortilla Strips
- 6 pieces corn tortillas, cut into strips
- 1/4 cup vegetable oil for frying
Aromatics
- 1 small onion, chopped (about 1/3 cup)
- 2 cloves garlic, finely chopped
- 1 medium poblano or jalapeño pepper, seeded and chopped
Soup Base
- 1 carton (32 oz) reduced-sodium chicken broth
- 1 can (14 oz) organic fire-roasted diced tomatoes, undrained
- 1/2 tsp coarse salt
- 1 1/2 cups shredded cooked chicken
Toppings
- 1 medium ripe avocado, peeled, pitted, and sliced
- 1 cup fresh cilantro or green onions, chopped
- 1 cup spicy yogurt
Instructions
- Cut tortillas in half, then into thin strips. Heat oil in a medium saucepan over medium-high heat. Fry tortilla strips in batches until light brown and crispy. Remove and drain on paper towels.
- In the same saucepan, cook chopped onion over medium-high heat for 2 minutes. Stir in garlic and poblano pepper, and cook until tender-crisp, about 2-3 minutes.
- Add broth, diced tomatoes, and salt. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Stir in shredded chicken and heat through.
- Divide half of the tortilla strips among 4 serving bowls. Ladle in soup, then top with avocado slices.
- Garnish with remaining tortilla strips, chopped cilantro, and a drizzle of spicy yogurt. Serve hot.
Notes
Store leftovers in an airtight container for up to 3 days. Keep tortilla strips separate to retain crunch.