Description
A straightforward recipe for classic chicken tortilla soup.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can mild red enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 2 cups cooked, shredded chicken breast
- Salt and pepper to taste
- Corn tortillas, cut into thin strips
- Optional toppings: shredded cheese, avocado, sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add diced tomatoes, enchilada sauce, chicken broth, cumin, oregano, and chili powder. Bring the mixture to a boil.
- Reduce heat and simmer for 15 minutes, allowing flavors to combine.
- Stir in the shredded chicken and heat through, about 5 minutes. Season with salt and pepper.
- While soup simmers, fry tortilla strips in a separate pan with a little oil until crisp, or bake them until golden.
- Ladle soup into bowls. Top with fried tortilla strips and your choice of additional toppings.
Notes
- For crispier tortillas without frying, bake the strips on a baking sheet at 375 degrees Fahrenheit for 8 to 10 minutes.
- You can use rotisserie chicken to save preparation time.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7
- Sodium: 750
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 85
Keywords: chicken tortilla soup, tortilla soup, Mexican soup, easy chicken soup, cumin soup