Description
A straightforward recipe for classic chicken tortilla soup.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can mild red enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 2 cups cooked, shredded chicken breast
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Shredded Monterey Jack cheese, for topping
- Avocado, diced, for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, enchilada sauce, chicken broth, cumin, oregano, and chili powder. Bring the mixture to a simmer.
- Add the shredded chicken to the pot. Reduce heat to low, cover, and let simmer for 15 minutes to allow flavors to combine.
- Season with salt and pepper to your preference.
- While the soup simmers, fry or bake the tortilla strips until crisp.
- Ladle the soup into bowls. Top each serving with crisp tortilla strips, shredded cheese, and diced avocado.
Notes
- For crispier tortillas, bake the strips at 375 degrees Fahrenheit for 8-10 minutes, flipping halfway through.
- You can use rotisserie chicken for faster preparation.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6
- Sodium: 650
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 90
Keywords: chicken tortilla soup, easy soup, Mexican soup, comfort food, shredded chicken