The Best Tortilla Soup Recipe
Tortilla soup is a beloved Mexican-inspired dish known for its rich flavors and comforting warmth. This dish combines crispy tortilla strips, tender chicken, and a flavorful broth with a hint of spice.
Servings: 4 servings
Calories: 380kcal
Equipment
- Medium Saucepan
- Paper Towels
Ingredients
Tortillas
- 6 pieces corn tortillas, cut into strips
Oil
- 1/4 cup vegetable oil
Vegetables
- 1 small onion, chopped (about 1/3 cup)
- 2 cloves garlic, finely chopped
- 1 medium poblano or jalapeño pepper, seeded and chopped (for extra heat, keep the seeds)
Broth and Tomatoes
- 1 carton reduced-sodium chicken broth (32 oz)
- 1 can organic fire-roasted diced tomatoes, undrained (14 oz)
- 1/2 tsp coarse salt (kosher salt or sea salt)
Chicken
- 1 1/2 cups shredded cooked chicken
Garnishes
- 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
Serve hot with crispy tortilla strips, avocado, and spicy yogurt for a delicious meal.
Nutrition
Calories: 380kcal | Fat: 20g