Chicken Tortilla Soup
A comforting Mexican-inspired soup with shredded chicken, fire-roasted tomatoes, and smoky chilies in a rich broth. Topped with crispy tortilla strips and your favorite garnishes.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 2 pounds chicken breast
- 2 cans 14.5 oz each fire-roasted diced tomatoes
- 1 can 4 oz diced green chilies
- 6 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 6 corn tortillas cut into strips
- Salt and pepper to taste
- Diced avocado
- Shredded Mexican cheese blend
- Fresh cilantro
- Lime wedges
- Sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and bell pepper, cooking until softened (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Add chicken breasts, fire-roasted tomatoes, green chilies, chicken broth, cumin, chili powder, and oregano. Bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until chicken is cooked through.
- Remove chicken and shred using two forks. Return to pot.
- While the soup is simmering, prepare the tortilla strips. Cut tortillas into thin strips and either air fry at 375°F for 5-6 minutes or bake at 375°F for 10-12 minutes until crispy.
- Season soup with salt and pepper to taste.
- Serve hot, topped with crispy tortilla strips and your choice of garnishes.