Spicy Chicken Tortilla Soup
This Spicy Chicken Tortilla Soup is a quick meal that is satisfying and full of flavor! It's all about the toppings so don't skip those!
Ingredients
Chicken Tortilla Soup
- 1 whole white onion diced
- 1 tbsp unsalted butter
- 5 cloves garlic minced or pressed
- 1 whole jalapeño thinly sliced
- 2 tsp kosher salt reduce by half if using table salt
- 1 tbsp chili powder
- 2 tsp ground cumin
- 15 oz crushed tomatoes approx 1 can
- 8 oz whole chicken breast about 1 chicken breast
- 48 oz low sodium chicken broth
- 1 cup sweet corn kernels frozen or fresh
- 1/4 cup cilantro leaves chopped
- 1 lime juice & zest
Lime Tortilla Strips
- 6 4in corn tortillas
- 1 tsp kosher salt
- 1 lime zest
- 1 cup Vegetable Oil for frying
Toppings
- 1/4 cup cilantro leaves
- 1 avocado sliced
- 1 jalapeño sliced, optional
- 1/2 cup cheddar cheese shredded
Ranch Sour Cream
- 4 oz sour cream
- 1 tsp ranch seasoning mix like Hidden Valley Ranch
Instructions
- Begin by making the soup. In a large heavy bottom pot, heat to medium high and cook onions with butter for 3-4 minutes until translucent.
- Add garlic, jalapeños and salt and stir until fragrant, another 30-60 seconds. Then add cumin and chili powder, stirring until well coated.
- Add tomatoes to pot, scraping up any brown bits. Place chicken breast into pot and pour chicken broth over. Cover and cook for 15-20 minutes until chicken is cooked through. Remove breast from pot, shred, and return to pot.
- While the chicken is cooking, make the Ranch Sour Cream by whisking together the ranch seasoning and sour cream. Set aside.
- Next, make the tortilla strips. In a high sided skillet, heat vegetable until shimmering. About 3 minutes on medium high heat. Cut tortillas into 1/2 wide strips. Test oil to see if it's ready by placing one strip in the oil, it should immediately bubble up. Fry tortillas in two batches. Turning once, about 2 minutes per batch. Place tortilla strips on a paper towel to drain.
- While tortilla strips are still warm, toss with kosher and lime zest to coat. Set aside.
- Once the chicken is done cooking, shredded and return to pot with corn. Cook an additional 3-5 minutes until corn is tender.
- Add cilantro leaves and juice and zest of one lime to soup. Divide into bowls and top with all the toppings! Serve hot! If making ahead, wait to add toppings until ready to serve.
Nutrition
Calories: 437kcalCarbohydrates: 33gProtein: 28gFat: 25gSaturated Fat: 10gCholesterol: 73mgSodium: 2393mgPotassium: 1285mgFiber: 8gSugar: 9gVitamin A: 1517IUVitamin C: 33mgCalcium: 225mgIron: 4mg
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