Tortilla soup is the ultimate comfort food—zesty, hearty, and perfect for chilly nights when you need something warming in a hurry. This flavorful soup comes together in under 30 minutes, especially if you use a rotisserie chicken for convenience. While the broth simmers, prepare the toppings—crispy tortilla strips, avocado, cheese, cilantro, lime—and set them out so everyone can build their own bowl at the table. It’s a cozy, customizable dinner that feels both simple and festive.
INGREDIENTS:
Soup
2 tablespoons olive oil
1 medium onion, chopped
5 garlic cloves, minced
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon salt, or to taste
2 chicken breasts, (about 1 lb.)
1 can (20 oz.) crushed tomatoes
2-3 canned chipotle (chili in adobo sauce)*
32 oz. chicken broth
1 can (14 oz) black beans, drained and rinsed
1 package frozen corn (about 10 oz.), thawed slightly
1/2 cup cilantro, chopped, divided (reserve 2 tablespoons for garnish)
1 lime, juiced
Salt and pepper, to taste
Tortilla Strips
1/4 cup vegetable oil
10 corn tortillas (6″ diameter), cut into thin strips
Toppings and Garnishes
Tortilla strips
1 large avocado, diced
1 lime, cut into wedges
2 tablespoons chopped cilantro
1/2 cup Cotija cheese, crumbled (if desired)
1/2 cup green onions, sliced thinly OR finely chopped red onions (if desired)
METHOD:
Make the tortilla strips:
Heat 1/4 cup oil in a saute pan over medium-high heat until hot. Add tortilla strips and fry them in batches until crisp. Remove strips from the pan to a folded paper towel. Repeat with the remaining tortilla strips, adding more oil as needed, until all of the tortilla strips are done. Set aside.
Chicken Tortilla Soup:
In a stockpot, heat the oil over medium-high heat. Add the chopped onions and garlic and sauté until veggies soften, about 5 minutes.
Add whole chicken breasts, cumin, chili powder, oregano, crushed tomatoes, chipotle, salt, and chicken broth to the stockpot. Bring to a boil, reduce heat and let simmer, uncovered, for about 20 minutes.
Remove chicken from the stockpot and carefully shred it using two forks. Set aside.
Add the black beans, corn, and about 3/4 of the cilantro to the stockpot and cook for five minutes longer.
Add shredded chicken to the soup and add lime juice. Check for seasoning and adjust with salt and pepper.
To serve, top the soup generously with tortilla strips, cubed avocado, fresh cilantro, cotija cheese, green onions, and lime wedges on the side.
YIELD: 6 main course servings
*Chipotle peppers can be very fiery and differ in heat. Start with two and taste. If you like more heat and spice, feel free to add more per your own taste.
