Mexican · Soup · Easy
Tortilla Soup
Smoky tomato broth with tender chicken, topped with crispy tortilla strips, avocado, and lime. Comfort in a bowl.
The whole recipe in 60 seconds
Tortilla Soup, in 5 ideas
- Fry the tortilla strips fresh. They are the soul of the soup.
- Blending half gives body while keeping some texture.
- Use rotisserie chicken to make this a 30 minute meal.
- Add the toppings at the table so everything stays crisp.
- A squeeze of lime at the end wakes up all the flavors.
What you need
Ingredients
- 6 corn tortillas, cut in thin strips
- 1/3 cup vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced, plus 1 minced jalapeno
- 1 can (14 oz) fire roasted tomatoes
- 6 cups chicken broth
- 1 tsp each cumin and dried oregano
- 2 cups shredded cooked chicken
- 1 tsp salt
- 1 avocado, diced
- 1/2 cup crumbled cotija cheese
- Cilantro, lime wedges, for serving
How to make it
Directions
- Fry the tortilla strips in hot oil until crisp and golden, about 3 minutes. Drain on paper towels and salt.
- In the same pot, cook the onion until soft, about 6 minutes. Add the garlic and jalapeno for 1 minute.
- Add the tomatoes, broth, cumin, and oregano. Simmer 20 minutes.
- Blend half the soup until smooth, then return it to the pot for a slightly thickened broth.
- Stir in the shredded chicken and salt. Heat through 5 minutes.
- Ladle into bowls and top with tortilla strips, avocado, cotija, cilantro, and lime.
Save the chicken carcass from a roast chicken to make the broth. Free and better than store bought.