Spicy Chicken Tortilla Soup with Crispy Strips

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cups cooked and shredded chicken
• 2 cups torn tortilla strips
• Fresh cilantro, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and jalapeño, cooking for another minute until fragrant.
3. 3 Add crushed tomatoes, kidney beans, black beans, chicken broth, cumin, chili powder, and smoked paprika. Bring to a boil.
4. 4 Reduce heat and simmer for 20 minutes.
5. 5 Stir in shredded chicken and heat through.
6. 6 Serve hot, topped with crispy tortilla strips and fresh cilantro.

Equipment

• Large pot
• Cutting board
• Knife

Variations

• Add diced zucchini or corn for extra veggies.
• Use turkey instead of chicken for a leaner option.

Substitutions

• Substitute vegetable broth and omit chicken for a vegetarian version.

Pairings

• Pairs well with a fresh lime wedge and a sprinkle of cotija cheese.

Nutrition

Tips

• For extra spice, add a dash of hot sauce to your bowl.
• If you prefer a smoother soup, blend a portion before serving.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with warm cornbread or a side of avocado for a complete meal.

FAQ