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Cozy Chicken Tortilla Soup

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A comforting chicken tortilla soup that develops deeper flavors after resting overnight, featuring smoky, tangy broth and crispy tortilla strips. Perfect for busy weeknights and batch cooking.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed (optional)
  • 2 large boneless, skinless chicken breasts
  • 6 corn tortillas, cut into strips and lightly fried or baked
  • Fresh cilantro, chopped
  • Juice of 1 lime
  • Shredded cheddar or Monterey Jack cheese (optional)
  • Diced avocado
  • Sour cream or Mexican crema

Instructions

  1. Dice the onion, mince the garlic, and chop the jalapeño. Cut the corn tortillas into thin strips and prepare for frying or baking.
  2. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 4 minutes. Add garlic and jalapeño and cook for 1-2 minutes until fragrant.
  3. Add cumin, smoked paprika, and oregano; stir constantly to toast spices lightly. Pour in fire-roasted diced tomatoes with juices and simmer for 2 minutes.
  4. Nestle chicken breasts into the pot and add chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes until chicken is cooked through. Skim off any foam or fat.
  5. Remove chicken breasts with tongs or slotted spoon. Let cool slightly, then shred or chop into bite-sized pieces.
  6. Return shredded chicken to the pot. Add black beans if using. Simmer for an additional 10 minutes. Adjust salt and lime juice to taste.
  7. Fry or bake tortilla strips until golden and crispy. Drain on paper towels if fried.
  8. Refrigerate soup in a covered container overnight to allow flavors to deepen and broth to thicken slightly.
  9. Reheat soup gently on the stove. Serve topped with crispy tortilla strips, fresh cilantro, lime juice, cheese, avocado, and sour cream.

Notes

For best flavor, refrigerate soup overnight before serving. Fry tortilla strips for best crunch or bake for a healthier option. Avoid boiling soup vigorously to keep broth clear and chicken tender. Add fresh lime juice before serving to brighten flavors. Soup freezes well without toppings for up to 3 months.

Nutrition

Keywords: chicken tortilla soup, cozy soup, easy chicken soup, leftover soup, smoky soup, tortilla strips, Mexican soup, weeknight dinner

Find it online: https://tomyumy.com/cozy-chicken-tortilla-soup-recipe-easy-and-best-served-next-day/