Can I use cooked chicken instead of raw chicken breasts in chicken tortilla soup?

Yes, you can use cooked chicken like leftover rotisserie chicken or shredded pre-cooked chicken. Simply add it to the soup towards the end of the cooking process to warm through. This saves time and still provides plenty of flavor.

What type of broth gives the best flavor for chicken tortilla soup?

Low-sodium chicken broth or bone broth works best for a rich, savory base without being too salty. You can also use homemade broth for a fresher taste. Avoid plain water, as broth enhances the soup’s depth of flavor.

How do I make crispy tortilla strips to top the soup?

To make crispy tortilla strips, cut corn tortillas into thin strips, then either pan-fry in a small amount of oil over medium-high heat until golden or bake in a 350°F oven for about 15 minutes after tossing with a little oil. Let them cool before topping the soup.

Can I prepare chicken tortilla soup in a slow cooker?

Yes, add all ingredients except fresh garnishes and tortilla strips to a slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is tender and flavors meld. Add toppings just before serving.

What’s the best way to store and reheat leftover chicken tortilla soup?

Store leftover soup without toppings in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months. Reheat on the stove over medium heat until steaming hot, or microwave in a microwave-safe bowl stirring occasionally for even warmth. Add fresh toppings after reheating.

Chicken Tortilla Soup Recipe With Fresh Ingredients 2024

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: – 2 tablespoons oil; – 1 large yellow onion, chopped; – 4 garlic cloves, minced; – 1-2 jalapeno peppers, seeded and diced; – 32 ounces chicken broth; – 28 ounces crushed tomatoes; – 1 pound chicken breasts or leftover rotisserie chicken; – 15 ounces canned corn, drained and rinsed; – 15 ounces canned black beans, drained and rinsed; – 1 1/2 teaspoons chili powder; – 1 1/2 teaspoons cumin; – 1 teaspoon salt, or to taste; – 1/3 cup chopped cilantro, plus more for garnish; – 1 1/2 tablespoons lime juice, from 1 lime or to taste; – 1/4 cup oil for homemade tortilla strips; – 8 corn tortillas (6-inch size) for homemade tortilla strips; – 1 large avocado, diced, for toppings; – Lime wedges from 1 lime, for toppings

Ingredients

– 2 tablespoons oil

– 1 large yellow onion, chopped

– 4 garlic cloves, minced

– 1-2 jalapeno peppers, seeded and diced

– 32 ounces chicken broth

– 28 ounces crushed tomatoes

– 1 pound chicken breasts or leftover rotisserie chicken

– 15 ounces canned corn, drained and rinsed

– 15 ounces canned black beans, drained and rinsed

– 1 1/2 teaspoons chili powder

– 1 1/2 teaspoons cumin

– 1 teaspoon salt, or to taste

– 1/3 cup chopped cilantro, plus more for garnish

– 1 1/2 tablespoons lime juice, from 1 lime or to taste

– 1/4 cup oil for homemade tortilla strips

– 8 corn tortillas (6-inch size) for homemade tortilla strips

– 1 large avocado, diced, for toppings

– Lime wedges from 1 lime, for toppings

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Instructions

1-Start by making the homemade tortilla strips: Cut the 8 corn tortillas into thin strips, then fry them in 1/4 cup oil until crisp, and drain on paper towels to cool.

2-In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeno peppers, then sauté until they soften and smell great, about 5 minutes.

3-Pour in 32 ounces of chicken broth, 28 ounces of crushed tomatoes, 1 pound of chicken breasts, 15 ounces of drained canned corn, 15 ounces of drained canned black beans, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons cumin, and 1 teaspoon salt. Bring everything to a boil.

4-Once boiling, lower the heat and simmer for about 20 minutes until the chicken cooks through. Remove the chicken, shred it, and put it back in the pot, then simmer for another 5 minutes to blend the flavors.

5-Take the pot off the heat and stir in 1/3 cup of chopped cilantro and 1 1/2 tablespoons of lime juice for a fresh finish.

6-Serve the soup hot, topped with the crispy tortilla strips, diced avocado, extra cilantro, and lime wedges. This step makes the dish pop with color and texture.

Notes

🌶️ Adjust the number of jalapenos to control the soup’s spiciness according to your preference.
🍋 Fresh lime juice brightens the flavors—add more if desired.
🌽 Homemade tortilla strips add crunch, but store-bought chips can be used as a convenient alternative.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing, Simmering, Frying
Cuisine: Mexican
Diet: Gluten-Free

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 8 g
Protein: 25 g
Cholesterol: 65 mg