Cozy Chicken Tortilla Soup with Crispy Tortilla Strips

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 can (28 oz) crushed tomatoes
• 2 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cups cooked and shredded chicken
• Salt and pepper to taste
• 4 corn tortillas, cut into strips
• 1/2 cup vegetable oil (for frying tortilla strips)
• Toppings: shredded cheese, sliced avocado, fresh cilantro

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, and cook until softened.
2. 2 Stir in cumin, chili powder, and smoked paprika until fragrant.
3. 3 Add crushed tomatoes, chicken broth, black beans, and corn. Bring to a simmer.
4. 4 Add shredded chicken and season with salt and pepper. Simmer for 10 minutes.
5. 5 For crispy tortilla strips: Heat vegetable oil in a skillet over medium heat. Fry tortilla strips until golden and crispy, then drain on paper towels.
6. 6 Serve soup hot with crispy tortilla strips and desired toppings.

Equipment

• Large pot
• Skillet

Variations

• Add a dash of cayenne pepper for extra spice.
• Swap chicken for turkey for a leaner option.

Substitutions

• Use vegetable broth and omit chicken for a vegetarian version.
• Substitute corn tortillas with flour tortillas for gluten-free diners.

Pairings

• Perfect with a crisp salad or warm, crusty bread.

Nutrition

Tips

• For a smokier flavor, use chipotle chili powder.
• Make sure to cut the tortillas into thin strips for even frying.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with warm cornbread and a side of lime wedges for a squeeze of freshness.

FAQ