Chicken Tortilla Soup
Light yet savory tomato-chicken broth with warm chile spices, tender shredded chicken, and crispy tortilla strips, finished with lime and cilantro for a fresh, weeknight-friendly bowl.
Equipment
- Dutch Oven
- Chef’s knife
- Cutting board
- Tongs
Ingredients
For the soup
- 1 tbsp olive oil for sautéing
- 1 medium yellow onion, finely chopped for sweetness and body
- 4 cloves garlic, minced for depth
- 1 jalapeño or poblano, seeded and diced gentle heat and aroma
- 1 tbsp tomato paste bloom to boost savor and color
- 1 tsp ground cumin warm base note
- 1 tsp chili powder (or ancho or chipotle) smokiness and warmth
- 14.5 oz fire-roasted diced tomatoes canned
- 6 cups chicken stock preferably homemade or strong store-bought
- 1.25–1.5 lb boneless skinless chicken thighs or breasts poach then shred
- 1 tsp dried oregano Mexican oregano if available
- Kosher salt and black pepper to taste, season in stages
For the tortilla strips
- 8 corn tortillas cut into thin strips
- neutral oil for frying; or bake to toast
To finish & serve
- 1–2 limes, cut in wedges for bright finish
- avocado, diced optional topping
- fresh cilantro for garnish
- queso fresco or Monterey Jack crumbled or shredded, optional
- sour cream optional dollop
Instructions
- Toast the tortilla strips: Fry in 350°F (175°C) oil until crisp, 45–60 seconds, or bake at 400°F (205°C) until golden, 6–8 minutes; avoid deep browning to prevent bitterness.
- Sauté aromatics: Warm olive oil over medium heat; add onion, jalapeño, and a pinch of salt. Cook until translucent, 5–7 minutes. Stir in garlic for 30 seconds until fragrant.
- Bloom and deglaze: Stir in tomato paste, cumin, and chili powder for 30–45 seconds until brick red. Add fire-roasted tomatoes and scrape up any fond.
- Build the broth: Add chicken stock and oregano. Bring to a boil, then lower to a lively simmer.
- Poach the chicken: Add chicken and simmer uncovered until cooked through and tender—15–20 minutes for breasts, 20–25 minutes for thighs. Remove and shred with forks.
- Adjust body: If thin, simmer the broth 5 minutes to concentrate; if too thick, splash in stock. Season with salt and pepper to taste.
- Finish bright: Return shredded chicken to the pot. Squeeze in half a lime, taste, then add more lime as needed until the soup tastes clean and bright.
- Serve: Ladle into bowls and top with tortilla strips, avocado, cilantro, queso fresco or Jack, and a dollop of sour cream. Pass extra lime at the table.
- Slow cooker option: Add all ingredients except tortillas and toppings to the slow cooker with raw chicken; cook 6–8 hours on Low or 3–4 hours on High. Shred chicken near the end and return to warm through.
Notes
Swaps: Use rotisserie chicken to save time; simmer the carcass separately for a quick stock boost. For body without alcohol, rely on strong stock or a spoon of pomegranate molasses for tangy depth. For pork-like savor without bacon, top with diced smoked beef or pastırma.