This vibrant Chicken Tortilla Soup is a hearty, comforting bowl of warmth that brings the bright flavors of Mexico straight to your kitchen. The rich tomato-based broth is simmered with aromatic spices, onions, garlic, and peppers to create a deep, savory foundation. Tender shredded chicken adds protein, while crunchy corn tortilla strips provide the perfect textural contrast in every spoonful. It&# 226;ÂÂs an ideal dish for chilly evenings or when you need a quick, satisfying meal that feels homemade. Packed with flavor and easy to customize with your favorite toppings like avocado, cilantro, or lime, this soup is a crowd-pleaser that is both simple to prepare and deeply satisfying.
Chicken Tortilla Soup
Description
This vibrant Chicken Tortilla Soup is a hearty, comforting bowl of warmth that brings the bright flavors of Mexico straight to your kitchen. The rich tomato-based broth is simmered with aromatic spices, onions, garlic, and peppers to create a deep, savory foundation. Tender shredded chicken adds protein, while crunchy corn tortilla strips provide the perfect textural contrast in every spoonful. It&# 226;ÂÂs an ideal dish for chilly evenings or when you need a quick, satisfying meal that feels homemade. Packed with flavor and easy to customize with your favorite toppings like avocado, cilantro, or lime, this soup is a crowd-pleaser that is both simple to prepare and deeply satisfying.Ingredients
Directions
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Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
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Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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Stir in the finely chopped garlic and cook for another minute until fragrant.
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Add the chopped red bell pepper and cook for 3-4 minutes until slightly tender.
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Stir in the tomato puree, ground red chiles, dried basil, salt, and pepper. Cook for 2 minutes to blend flavors.
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Pour in the chicken broth and bring the mixture to a boil.
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Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
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Stir in the cooked, shredded chicken breasts and heat through for 5 minutes.
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Meanwhile, cut the corn tortillas into strips and fry in the remaining oil until crispy, or bake until golden.
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Ladle the hot soup into bowls and top generously with the crispy tortilla strips.
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Serve immediately with optional garnishes like cilantro, avocado, or lime wedges.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 672.5kcal
- % Daily Value *
- Total Fat 36.4g56%
- Saturated Fat 9.0g45%
- Cholesterol 213.6mg72%
- Sodium 198.8mg9%
- Total Carbohydrate 7.9g3%
- Dietary Fiber 0.9g4%
- Sugars 5.7g
- Protein 65.4g131%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
