Chicken Tortilla Soup with Crispy Strips

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups cooked chicken, shredded
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, bell pepper, and jalapeño, cooking until fragrant, about 2 minutes.
3. 3 Add crushed tomatoes, chicken broth, kidney beans, shredded chicken, cumin, chili powder, salt, and pepper. Bring to a simmer.
4. 4 Let soup cook for 20 minutes, allowing flavors to meld.
5. 5 While soup simmers, heat oven to 375°F. Toss tortilla strips with a bit of oil and bake on a baking sheet for 8-10 minutes, until crispy.
6. 6 Serve soup hot, topped with crispy tortilla strips and cilantro. Offer lime wedges on the side.

Equipment

• Large pot
• Baking sheet

Variations

• Add avocado slices or a dollop of sour cream for extra creaminess.

Substitutions

• Use vegetable broth for a vegetarian version.

Pairings

• Serve with a cold cerveza or a fresh margarita.

Nutrition

Tips

• For extra spice, add more jalapeño or a dash of hot sauce.
• Use rotisserie chicken for a shortcut to shredded chicken.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Serving Suggestions

• Pair with warm cornbread or a simple green salad.

FAQ