20 Spicy Chicken Tortilla Soup Recipes to Ignite Your Taste Buds!
As the weather starts to cool down, our minds turn to hearty, comforting bowls of goodness that warm us up from the inside out. And what’s more comforting than a steaming hot bowl of spicy chicken tortilla soup? With its rich, velvety texture and bold flavors, this classic soup is a staple in many cuisines around the world.
In this article, we’ll be sharing 20 mouth-watering recipes that put a spicy twist on this beloved dish. From creamy corn-filled soups to slow-cooked masterpieces with chipotle peppers, there’s something for every taste bud and cooking style. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to become a staple in your kitchen.
So grab a spoon, get cozy, and let the soup-er fun begin!
Classic Chicken Tortilla Soup with Avocado
This hearty soup is a twist on traditional tortilla soup, packed with flavorful chicken, tender vegetables, and creamy avocado. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup water
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– 1 ripe avocado, diced
– Optional: chopped fresh cilantro, shredded cheese, or sour cream for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5-7 minutes.
3. Stir in broth, diced tomatoes, water, and cumin. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until chicken is cooked through.
4. Add tortilla strips to the pot; cook for an additional 2-3 minutes or until they start to break down.
5. Stir in diced avocado and season with salt and pepper to taste.
6. Serve hot, topped with your choice of cilantro, cheese, or sour cream.
Cooking Time: 30-40 minutes
Creamy Chicken Tortilla Soup with Corn
Savor the flavors of Mexico with this comforting and creamy soup, packed with shredded chicken, tender tortillas, and sweet corn.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup half-and-half
– 6-8 corn tortillas, cut into strips
– 1 cup frozen corn kernels
– Salt and pepper to taste
– Optional: chopped cilantro, shredded cheese, or crumbled tortilla chips for garnish
Instructions:
1. In a large pot, cook chicken, onions, garlic, and bell pepper until the chicken is cooked through.
2. Add chicken broth, diced tomatoes with green chilies, and half-and-half. Bring to a simmer.
3. Add tortilla strips and corn kernels. Simmer for 10-12 minutes or until the flavors meld together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with your choice of toppings.
Cooking Time: 20-25 minutes
Slow Cooker Chicken Tortilla Soup
Warm up with this comforting and flavorful soup that’s perfect for a cozy evening or a busy day. This slow cooker recipe is easy to prepare, packed with tender chicken, crunchy tortillas, and a hint of spice.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, for serving (optional)
Instructions:
1. Place chicken, diced tomatoes, beans, onion, bell pepper, garlic, cumin, chili powder, and paprika in the slow cooker.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, add tortilla strips to the slow cooker.
5. Serve hot, topped with shredded cheese if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Chipotle Chicken Tortilla Soup
Warm up with this spicy and savory soup that combines the flavors of chipotle peppers, tender chicken, and crispy tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chipotle peppers in adobo sauce, finely chopped
– 4 cups chicken broth
– 1 cup water
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper, to taste
– Optional: sour cream, shredded cheese, diced avocado for topping
Instructions:
1. In a large pot, heat 2 tbsp olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
2. Add onions, garlic, cumin, smoked paprika, and chipotle peppers. Cook until vegetables are tender, about 5 minutes.
3. Add diced tomatoes, black beans, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in tortilla strips. Simmer for an additional 10-15 minutes or until tortillas are crispy.
5. Season with salt and pepper to taste. Serve hot, topped with your preferred toppings.
Cooking Time: 40-45 minutes
Cheesy Chicken Tortilla Soup with Black Beans
This hearty soup combines the flavors of shredded chicken, black beans, and melted cheese with the convenience of tortillas for a delicious and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup frozen black beans, thawed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 4-6 corn tortillas
– 1 cup shredded cheddar cheese (divided)
– Optional: chopped cilantro for garnish
Instructions:
1. In a large pot, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes.
2. Add garlic, cumin, paprika, salt, and pepper; cook 1 minute.
3. Stir in broth, diced tomatoes, and black beans. Bring to boil, then reduce heat and simmer 15-20 minutes or until chicken is cooked through.
4. Cut tortillas into strips and add to soup for the last 5 minutes of cooking time.
5. Ladle soup into bowls and top with shredded cheese. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Healthy Low-Carb Chicken Tortilla Soup
This recipe is a twist on traditional tortilla soup, with the addition of lean chicken and nutritious vegetables to reduce the carb count while maintaining rich flavor. Perfect for a quick and satisfying meal!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup chopped fresh cilantro
– 6-8 low-carb tortilla strips (such as coconut or almond flour wraps)
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 3-4 minutes.
3. Stir in the chicken broth, diced tomatoes with green chilies, and chopped cilantro.
4. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
5. Meanwhile, warm the tortilla strips according to package instructions.
6. Serve the soup hot, topped with warmed tortilla strips.
Cooking Time: 20-22 minutes
Instant Pot Chicken Tortilla Soup
A comforting and flavorful soup that’s perfect for a chilly day. This recipe is easy to make and packed with tender chicken, crunchy tortillas, and a hint of spice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 cups of chicken broth
– 1 can (14.5 oz) of diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Optional: avocado, sour cream, shredded cheese, cilantro for toppings
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken to the pot and cook until browned, about 3-4 minutes.
3. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Add the chicken broth, diced tomatoes, cumin, paprika, salt, and pepper to the pot. Stir well.
5. Close the lid of the Instant Pot and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Add the tortilla strips to the pot and stir well.
8. Taste and adjust the seasoning as needed.
9. Serve hot, topped with your favorite toppings (if desired).
Cooking Time: 20-25 minutes
Roasted Chicken Tortilla Soup with Lime
Roasted Chicken Tortilla Soup with Lime
This vibrant soup combines the warm comfort of roasted chicken with the bright zing of lime, all wrapped up in a tortilla-filled bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed greens (such as kale, spinach, and collard greens)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1/2 cup water
– 2 tbsp olive oil
– Salt and pepper to taste
– 6-8 corn tortillas, cut into quarters
– Fresh lime wedges, for serving
Instructions:
1. Preheat oven to 425°F (220°C). Toss chicken with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until cooked through.
2. In a large pot, heat remaining 1 tbsp olive oil over medium-high heat. Add onion, garlic, and bell pepper. Cook for 5-7 minutes or until tender.
3. Add diced tomatoes, chicken broth, water, roasted chicken, and greens to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Stir in tortilla quarters and cook for an additional 2-3 minutes or until softened.
5. Serve hot with a squeeze of fresh lime juice.
Cooking Time: 35-40 minutes
Smoky Chicken Tortilla Soup with Poblano Peppers
This creamy and smoky soup is a twist on traditional tortilla soup, adding the rich flavor of poblanos. Perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large poblano peppers, roasted and chopped
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1/2 cup half-and-half
– 6-8 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned, breaking it up with a spoon as needed.
3. Add the roasted poblanos, diced tomatoes, chicken broth, and half-and-half. Bring to a simmer.
4. Add the tortilla strips and cook for 5-7 minutes or until they’re tender.
5. Season with salt and pepper to taste. Serve hot, garnished with additional tortilla strips if desired.
Cooking Time: 30-40 minutes
Vegetable-Packed Chicken Tortilla Soup
This flavorful soup combines the comfort of chicken tortillas with a medley of vegetables, making it a perfect meal for any time of year. With its vibrant colors and rich aroma, this dish is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, carrots, zucchini, and tomatoes)
– 4 cups chicken broth
– 1 can diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: shredded cheese, sour cream, and cilantro for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed vegetables, chicken broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
4. Stir in tortilla strips and cook for an additional 2-3 minutes or until slightly softened.
5. Serve hot, topped with desired toppings.
Cooking Time: 35-40 minutes
Zesty Lime Chicken Tortilla Soup
A flavorful and refreshing twist on traditional chicken tortilla soup, this recipe adds a burst of citrusy zest from lime juice and a hint of spice from cumin.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 cup tortilla chips, crushed
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, diced avocado, cilantro
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until translucent.
2. Add garlic, cumin, and paprika; cook for 1 minute.
3. Add chicken and cook until browned.
4. Stir in tomatoes, broth, tortilla chips, and lime juice. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with desired toppings.
Cooking Time: 30-40 minutes
Fire-Roasted Tomato Chicken Tortilla Soup
Fire-Roasted Tomato Chicken Tortilla Soup
Warm up with this hearty and flavorful soup that combines the richness of roasted tomatoes, tender chicken, and crispy tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large fire-roasted tomatoes (see notes), peeled and chopped
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 cup water
– 6-8 corn tortillas, cut into strips
– Fresh cilantro, chopped (optional)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F.
2. In a large Dutch oven or pot, heat 2 tbsp olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from pot.
3. Reduce heat to medium, add onion and garlic; cook until softened, about 5 minutes.
4. Add cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
5. Add roasted tomatoes, diced tomatoes, chicken broth, and water. Stir to combine.
6. Return chicken to pot and bring to a boil.
7. Reduce heat to low and simmer, covered, for 20-25 minutes or until chicken is cooked through.
8. During the last 5 minutes of cooking, add tortilla strips and cook until crispy.
Cooking Time: 30-35 minutes
Southwest Chicken Tortilla Soup with Cilantro
Experience the bold flavors of the Southwest with this hearty and comforting soup. Shredded chicken, tender tortillas, and a medley of spices come together in a rich and creamy broth.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped onion
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 8-10 corn tortillas
– 1/4 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Chopped cilantro, for garnish
Instructions:
1. In a large pot, sauté the chicken, onion, bell pepper, and garlic until cooked through.
2. Add the chicken broth, diced tomatoes, cumin, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Add the tortillas and cook for an additional 10-15 minutes or until they have broken down and thickened the soup.
4. Taste and adjust seasoning as needed. If desired, stir in the heavy cream or half-and-half.
5. Serve hot, garnished with chopped cilantro.
Cooking Time: 40-50 minutes
Chicken Tortilla Soup with Homemade Tortilla Strips
Warm up with this comforting Mexican-inspired soup that combines juicy chicken, rich broth, and crispy homemade tortilla strips.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for frying
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
2. Add chicken and cook until browned on all sides.
3. Pour in broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
4. Meanwhile, cut tortillas into thin strips (about 1/4 inch wide). Fry in hot oil until crispy and golden; drain on paper towels.
5. Serve soup with homemade tortilla strips and enjoy!
Cooking Time: 30-40 minutes
White Chicken Tortilla Soup with Queso Fresco
Warm up with a comforting bowl of creamy white chicken tortilla soup, topped with crumbly queso fresco and crispy tortilla strips.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– Queso fresco crumbles (store-bought or homemade)
– Optional: chopped cilantro, lime wedges, and diced avocado for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add chicken; cook until browned, about 5 minutes.
3. Stir in broth, tomatoes, cumin, paprika, salt, and pepper. Bring to a simmer.
4. Reduce heat to low; let soup simmer while you prepare tortilla strips (cook in boiling water for 30 seconds, then drain).
5. Serve soup hot, topped with queso fresco crumbles and crispy tortilla strips. Garnish with desired toppings, if using.
Cooking Time: 25-30 minutes
Chicken Tortilla Soup with Mango Salsa
This Chicken Tortilla Soup with Mango Salsa is a flavorful and refreshing twist on traditional tortilla soup. The sweetness of the mango salsa perfectly complements the savory chicken and creamy tortillas.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, cilantro for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
2. Add chicken and bell pepper; cook until chicken is browned.
3. Pour in broth, diced tomatoes, and tortillas. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tortillas are tender.
4. Meanwhile, make Mango Salsa by combining 1 ripe mango, diced, with 1 tablespoon lime juice and salt to taste.
5. Serve soup hot, topped with a spoonful of Mango Salsa and your choice of optional toppings.
Cooking Time: 25-30 minutes
One-Pot Chicken Tortilla Soup with Rice
This hearty soup is a twist on traditional tortilla soup, adding the comfort of cooked rice and tender chicken. Perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup uncooked white rice
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheese, optional
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onion, garlic, and bell pepper to the pot; cook until vegetables are tender, about 5 minutes.
4. Stir in cumin, paprika, salt, and pepper.
5. Add chicken broth, diced tomatoes, rice, and cooked chicken back into the pot. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender.
7. Stir in tortilla strips and cook an additional 2-3 minutes or until heated through.
8. Serve hot, topped with shredded cheese if desired.
Cooking Time: 30-35 minutes
Chicken Tortilla Soup with Roasted Garlic
A rich and flavorful soup that combines the comfort of chicken and tortillas with the depth of roasted garlic.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 cloves roasted garlic (see note)
– 6-8 corn tortillas, torn into strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. Preheat oven to 400°F (200°C). Wrap the garlic cloves in foil and roast for 30-40 minutes, or until soft and mashed.
2. In a large pot, sauté the chicken in a little oil until browned. Add the chicken broth, diced tomatoes, cilantro, and roasted garlic. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
3. Add the torn tortillas to the pot and cook for an additional 10-15 minutes, or until they have broken down and the soup has thickened slightly. Season with salt and pepper to taste.
4. Serve hot, topped with your choice of cheese, sour cream, and avocado.
Cooking Time: 45-55 minutes
Chicken Tortilla Soup with Crispy Jalapeños
A flavorful and comforting soup that combines the richness of chicken, the crunch of crispy jalapeños, and the warmth of tortillas. Perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Vegetable oil for frying
– 2 jalapeños, sliced
Instructions:
1. In a large pot, sauté onions, garlic, and bell pepper in a little oil until softened.
2. Add chicken and cook until browned.
3. Add chicken broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Meanwhile, fry tortilla strips in hot oil until crispy. Drain on paper towels.
5. Stir in jalapeños and cook for an additional 2-3 minutes.
6. Serve soup with crispy tortilla strips and sliced jalapeños on top.
Cooking Time: 25-30 minutes
Chicken Tortilla Soup with Cumin and Coriander
Warm up with this flavorful and comforting soup that combines the richness of chicken, tortillas, and spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 cup shredded cooked chicken (or leftover roasted chicken)
– 6-8 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot, sauté onions and garlic in a little oil until softened.
2. Add cumin, coriander, and chicken. Cook until the chicken is browned, about 5 minutes.
3. Stir in diced tomatoes, broth, and shredded chicken. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
4. Add tortilla strips to the pot during the last 10 minutes of cooking.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: About 30-40 minutes
