Chicken Tortilla Soup Recipe (2024)

• 6 (6-inch) corn tortillas, preferably a little old and dried out

• 1/4 cup corn oil, peanut oil, or extra virgin olive oil

• 1/2 cup chopped onion

• 2 cloves garlic, minced

• 1 medium Anaheim, poblano or jalapeño chili, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chilies—1 Anaheim and a 1/2 jalapeño.)

• 4 cups chicken broth or homemadechicken stock

• 1 (14.5-ounce) can crushed tomatoes (preferably fire-roasted)

• 1/2 teaspoon coarse salt (kosher or sea salt)

• 1 1/2 cups shredded cooked chicken

• 1 ripe avocado

• 1/2 cup (2 ounces) shredded Monterey Jack cheese (or mild cheddar)

• Chopped fresh cilantro

• 1 lime, cut into wedges

1. Fry the tortilla strips:

   If you are starting with somewhat old, dried-out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10 to 15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them.

   Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.

   Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.

   

   

2. Sauté the vegetables:

   Add the chopped onions to the pan, cook for 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more.

3. Simmer the soup:

   Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.

   

4. Serve with tortilla strips and garnishes:

   To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of the tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

   

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.