Easy Chicken Tortilla Soup
With the addition of some spices and some corn tortillas, you can turn your comforting tomato soup into a zesty chicken tortilla soup. This recipe is a great way to use leftover chicken and can be dressed up with toppings such as spring onions, tortilla chips, and irresistible avocado.
Servings 8 bowls
Calories 128kcal
Ingredients
- 1 yellow onion chopped
- 2 celery stalks chopped
- 1 carrot chopped
- 3 garlic cloves minced
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. chili powder or ancho chili powder
- 1 ½ tsp. smoked paprika
- 1/8 tsp. cayenne optional
- 4 corn tortillas
- 1 box chopped tomatoes and juices 26 oz.
- 3 cups chicken broth
- 2 cups chicken cooked and shredded
- Lime juice and zest
- Additional toppings: avocado spring onions or green onions, sour cream, black beans
Instructions
Tortilla strips for topping
- Preheat oven to 400 F. Brush two tortillas with olive oil and season with salt. Cut into 1-2” long strips. Spread out on parchment lined baking sheet. Bake until crispy. About 15 minutes. Stir strips about half way through cooking time.
Tortilla soup
- In large pot or Dutch oven over medium heat, sauté onions in olive oil. Once onions start to get tender, stir in celery, carrot, and garlic.
- Once vegetables are tender, add in spices and cook for 1 minute until fragrant.
- Add in tomatoes and chicken broth. Bring to boil and then reduce to simmer for 15 minutes.
- While soup is simmering, prepare remaining two corn tortillas. Coarsely chop tortillas. Add into soup and let simmer for extra couple minutes.
- Remove soup from heat and using an immersion blender or regular blender, blend soup.
- If soup is too thick, add some extra chicken broth. Stir in the 2 cups of chicken and let simmer over low heat until warmed through.
- Remove from heat. Stir in a dash of lime juice and lime zest. Season with salt and pepper.
- Ladle soup into bowls and top with tortilla chips and any extra toppings you desire.