Creamy Chicken Tortilla Soup
A comforting, hearty soup with chicken, spices, and crispy tortillas for a delightful texture.
Ingredients
For the crispy topping
- 4 pieces corn tortillas for crispy topping
- Oil Oil for cooking tortilla strips
For the soup
- 2 tablespoons olive oil for sautéing
- 1 large onion, chopped for sweetness
- 1 piece green bell pepper, chopped for color and crunch
- 4 cloves garlic, minced for aromatic flavor
- 2 tablespoons ground cumin for earthy notes
- 1 teaspoon ground coriander for brightness
- 1/8 teaspoon cayenne for heat
- 3 cups cooked chicken, diced/shredded for protein
- 6 cups chicken stock for base flavor
- 15 oz can black beans, drained and rinsed for heartiness
- 15 oz can sweet corn, drained and rinsed for sweetness
- 14.5 oz can fire roasted tomatoes for smoky flavor
- 4 oz can diced green chiles for mild spiciness
- 1/2 cup sour cream for creaminess
- 8 oz shredded cheddar cheese for richness
- 1/2 cup cilantro, finely chopped for freshness
- Jalapeños for garnish for extra heat
- Fresh cilantro for garnish for color
- Crispy corn tortilla strips for garnish for texture
Instructions
Preparation
- Begin by slicing the corn tortillas into strips. Heat the oil in a pan and fry the tortilla strips until they turn golden brown and crispy. This usually takes a few minutes, so keep an eye on them. Once crispy, move them to paper towels to drain off excess oil.
- In a large saucepan, add the olive oil over medium heat. Add the chopped onion and green bell pepper, cooking until they soften, about five to seven minutes.
- Stir in the minced garlic, ground cumin, ground coriander, and cayenne. Cook this fragrant mixture for a couple of minutes more.
Cooking
- Next, add in the cooked chicken, chicken stock, black beans, sweet corn, fire roasted tomatoes, and diced green chiles. Stir everything gently and bring it to a simmer. Allow the soup to bubble away for about 15 to 20 minutes.
- After simmering, remove the saucepan from the heat. Stir in the sour cream, shredded cheddar cheese, and chopped cilantro until everything is well combined.
Serving
- Ladle the creamy chicken tortilla soup into bowls. Top each serving with a sprinkle of jalapeños, a handful of fresh cilantro, and the crispy tortilla strips.
Notes
For extra flavor, consider roasting the vegetables before adding them to the soup. Adjust the spice level by adding more or less cayenne and chiles based on your preference. If you don’t have fresh cilantro, using parsley can still add a hint of freshness.