How To Make Classic Tortilla Soup
Enjoy a warm bowl of tortilla soup, loaded with tender chicken, jalapenos, and corn, all simmered in a savory chicken broth, for a hearty meal!
Serves:
Ingredients
- 2tbspextra virgin olive oil
- 1medium onion,chopped
- 1jalapeño,seeds removed, minced
- 4garlic cloves,minced
- 3cupschicken,cooked, shredded
- 1½cupscorn kernels
- kosher salt
- freshly ground black pepper
- 1tbspchili powder
- 2tspdried oregano
- 2tspground cumin
- 28ozfire roasted tomatoes,(1 can), diced
- 4cupschicken broth,low sodium
- 1bay leaf
- 1lime juice
- 4small corn tortillas,sliced into thin strips
- vegetable oil,for frying
For Toppings:
- avocado,diced
- cheddar,shredded
- cilantro,freshly chopped
Instructions
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In a large pot over medium heat, heat the oil. Add the onion and cook until soft for 5 minutes. Add the jalapeño and garlic and cook until fragrant for about 1 minute more.
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Stir in chicken and season with salt, pepper, chili powder, oregano, and cumin and stir to coat. Add tomatoes and chicken broth. Stir soup to combine, add corn, lime juice, and bay leaf, and bring to a boil.
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Reduce to a simmer and let simmer until slightly reduced for about 15 minutes.
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In a large skillet over medium heat, heat a ⅛-inch layer of oil. Once shimmering, add tortilla strips and cook in batches until golden and crisp for 2 to 3 minutes.
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Transfer to a paper towel-lined plate and immediately season with salt.
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Remove bay leaf, and serve the soup with crispy tortilla strips, avocado, cheddar, and cilantro. Enjoy!
Nutrition
- Calories: 431.75kcal
- Fat: 24.79g
- Saturated Fat: 4.80g
- Trans Fat: 0.11g
- Monounsaturated Fat: 13.42g
- Polyunsaturated Fat: 4.79g
- Carbohydrates: 32.51g
- Fiber: 5.13g
- Sugar: 8.52g
- Protein: 21.36g
- Cholesterol: 57.30mg
- Sodium: 1075.53mg
- Calcium: 76.18mg
- Potassium: 874.93mg
- Iron: 2.85mg
- Vitamin A: 127.86µg
- Vitamin C: 27.85mg
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