This Tortilla Chip Soup is a comforting bowl of warmth that combines tender chicken, savory tomatoes, and aromatic spices over a foundation of crushed tortilla chips. The result is a unique texture contrast where the crisp chips slowly soften in the rich, cumin-spiced broth, creating a dish that is both hearty and satisfying. Topped with generous amounts of melted Monterey Jack cheese and a bright squeeze of lemon, it offers a perfect balance of creamy, spicy, and tangy flavors. Ideal for chilly evenings or as a quick weeknight dinner, this soup comes together in just thirty minutes using simple pantry staples. It&# 226;ÂÂs an easy, family-friendly meal that delivers big flavor without complicated techniques, making it a reliable favorite for busy cooks looking for something delicious yet straightforward.
Tortilla Chip Soup
Description
This Tortilla Chip Soup is a comforting bowl of warmth that combines tender chicken, savory tomatoes, and aromatic spices over a foundation of crushed tortilla chips. The result is a unique texture contrast where the crisp chips slowly soften in the rich, cumin-spiced broth, creating a dish that is both hearty and satisfying. Topped with generous amounts of melted Monterey Jack cheese and a bright squeeze of lemon, it offers a perfect balance of creamy, spicy, and tangy flavors. Ideal for chilly evenings or as a quick weeknight dinner, this soup comes together in just thirty minutes using simple pantry staples. It&# 226;ÂÂs an easy, family-friendly meal that delivers big flavor without complicated techniques, making it a reliable favorite for busy cooks looking for something delicious yet straightforward.Ingredients
Directions
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In a large pot or Dutch oven, combine the cooked chicken, stewed tomatoes, chopped bell peppers, chopped onion, chicken broth, lemon juice, cumin, and black pepper.
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Bring the mixture to a gentle boil over medium heat, then reduce the heat to low.
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Cover and simmer for 20 minutes, allowing the flavors to meld and the vegetables to soften.
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While the soup simmers, divide the crushed tortilla chips evenly among six serving bowls.
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Sprinkle half of the shredded Monterey Jack cheese over the chips in each bowl.
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Ladle the hot soup mixture evenly over the cheese and chips in each bowl.
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Top each serving with the remaining shredded Monterey Jack cheese and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 867.3kcal
- % Daily Value *
- Total Fat 37.3g58%
- Saturated Fat 9.7g49%
- Cholesterol 207.8mg70%
- Sodium 599.7mg25%
- Total Carbohydrate 45.2g16%
- Dietary Fiber 5.3g22%
- Sugars 6.3g
- Protein 71.2g143%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve this soup immediately after ladling to ensure the tortilla chips retain some crunch before they soften in the broth.
For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the simmering pot.
You can use leftover rotisserie chicken for this recipe to save on prep time.
Garnish with fresh cilantro, sour cream, or avocado slices for added freshness and creaminess.
If the soup is too thick, add a splash more chicken broth or water during simmering.
