Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 yellow corn tortillas; 3 tbsp. olive oil, divided; 1/4 tsp. ancho or chipotle chile powder, divided; 1 large onion, finely chopped; Kosher salt; 3 cloves garlic, finely chopped; 2 tsp. chili powder; 2 jalapeños, seeded and finely chopped; 1 28-oz can diced fire-roasted tomatoes; 1 32-oz container low-sodium chicken broth; 2 rotisserie chicken breasts, meat shredded; Diced avocado, chopped cilantro, sliced radish, crumbled cotija, and lime wedges, for serving

This hot and hearty soup is perfect for chilly days.

By Kate MerkerPublished: Dec 14, 2022

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Mike Garten

Yields:

4 serving(s)

Total Time:

40 mins

Cal/Serv:

307

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This savory, satisfying soup with a kick (courtesy of chili powder and jalapeños) is even better with a handful of crispy corn tortilla strips on top. Make a second batch of the ancho chile–dusted strips to add to salads and wraps or simply to munch on as a crunchy snack.

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Ingredients

2
yellow corn tortillas
3 Tbsp.
olive oil, divided
1/4 tsp.
ancho or chipotle chile powder, divided
1
large onion, finely chopped
Kosher salt
3
cloves garlic, finely chopped
2 tsp.
chili powder
2
jalapeños, seeded and finely chopped
1
28-oz can diced fire-roasted tomatoes
1
32-oz container low-sodium chicken broth
2
rotisserie chicken breasts, meat shredded
Diced avocado, chopped cilantro, sliced radish, crumbled cotija, and lime wedges, for serving

Directions

1. Step 1Heat oven to 400°F. Brush tortillas with 1 tablespoon oil and dust with 1/8 teaspoon ancho chile powder. Cut into thin strips and arrange in even layer on rimmed baking sheet. Roast until lightly golden brown and crisp, 8 to 10 minutes.
2. Step 2Meanwhile, heat remaining 2 tablespoons oil in large heavy Dutch oven or pot over medium. Add onion and 1/2 teaspoon salt and cook, covered, stirring occasionally, until onion is very tender and beginning to brown around edges, 10 to 12 minutes. Add garlic, chili powder, and jalapeños and cook, stirring, 1 minute.
3. Step 3Add remaining 1/8 teaspoon ancho chile powder and cook, stirring, 1 minute. Add tomatoes (and their juices) and chicken broth and bring to a boil. Reduce heat and simmer 15 minutes.
4. Step 4Using immersion blender, puree half of soup. Stir in chicken and cook until heated through, 3 minutes. Divide among bowls and top with tortilla strips and additional toppings as desired.