Chicken Tortilla Soup Crispy (Printable Version)

Comforting chicken soup with smoky spices, fresh veggies, and crunchy golden tortilla strips for texture and flavor.

# What You Need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 jalapeño pepper, seeded and finely chopped
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon ground black pepper
11 - 1 (14.5 oz) can diced tomatoes with juice
12 - 4 cups gluten-free chicken broth
13 - 1 (15 oz) can black beans, drained and rinsed
14 - 1 cup corn kernels (fresh, frozen or canned)
15 - 2 cups cooked shredded chicken (rotisserie or poached)
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons chopped fresh cilantro

→ Crispy Tortilla Strips

18 - 4 corn tortillas, cut into thin strips
19 - 2 tablespoons vegetable oil
20 - Pinch of salt

# How-To:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla strips in batches for 1 to 2 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and set aside.
02 - Warm olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and chopped jalapeño, cooking for 1 minute more.
03 - Add ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper to the pot. Cook, stirring continuously, for 30 seconds until fragrant.
04 - Pour in diced tomatoes with their juice and the chicken broth. Bring the mixture to a simmer.
05 - Stir in black beans, corn kernels, and shredded chicken. Maintain a gentle simmer for 15 to 20 minutes to allow flavors to meld.
06 - Mix in fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and top with crispy tortilla strips and optional garnishes as desired.

# Expert Tips:

01 -
  • It comes together in under an hour, making it perfect for busy weeknights when you want something that tastes like youve been simmering it all day.
  • The crispy tortilla strips add a satisfying crunch that turns every spoonful into a little celebration.
  • Its endlessly adaptable, so you can use whatever protein or toppings you have without losing any of the soul.
02 -
  • Dont skip blooming the spices in the hot oil, that 30 seconds is what transforms them from dusty powder into something aromatic and alive.
  • Add the lime juice at the very end, not during the simmer, or it will lose its brightness and turn bitter.
  • Fry the tortilla strips in small batches so they crisp evenly, crowding the pan makes them soggy and limp.
03 -
  • Toast your cumin and chili powder in a dry pan for 30 seconds before adding them to the soup, it deepens their flavor in a way that feels almost cheating.
  • Use rotisserie chicken to save time, the seasoned skin and juices add an extra layer of flavor you would not get from plain poached chicken.
  • If you are meal prepping, freeze the soup in individual portions without the toppings, then thaw and garnish fresh for a quick weeknight dinner that tastes homemade.

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