Chicken Tortilla Soup Crispy Strips (Printable View)
Tender chicken and smoky spices combined with fresh vegetables and crunchy corn strips.
# Ingredient List:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 jalapeño, seeded and finely chopped
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon black pepper
11 - 1 (14.5 oz) can diced tomatoes with juice
12 - 4 cups gluten-free chicken broth
13 - 1 (15 oz) can black beans, drained and rinsed
14 - 1 cup corn kernels (fresh, frozen, or canned)
15 - 2 cups cooked shredded chicken (rotisserie or poached)
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons chopped fresh cilantro
→ Crispy Tortilla Strips
18 - 4 corn tortillas, cut into thin strips
19 - 2 tablespoons vegetable oil
20 - Pinch of salt
→ Optional Toppings
21 - 1 avocado, diced
22 - 1/2 cup shredded cheddar or Monterey Jack cheese
23 - 1/4 cup sour cream
24 - Fresh cilantro leaves
25 - Extra lime wedges
# How to Prepare:
01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, about 1-2 minutes per batch. Remove with a slotted spoon, drain on paper towels, season lightly with salt, and set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 4 minutes. Stir in minced garlic and jalapeño, cooking for 1 minute. Add ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper; cook for 30 seconds until fragrant.
03 - Add diced tomatoes with juice and gluten-free chicken broth to the pot. Bring mixture to a simmer.
04 - Incorporate drained black beans, corn kernels, and shredded cooked chicken. Simmer for 15 to 20 minutes to allow flavors to meld.
05 - Stir in fresh lime juice and chopped cilantro. Adjust seasoning as needed.
06 - Ladle soup into bowls and top generously with crispy tortilla strips and optional toppings as desired.
# Expert Suggestions:
01 -
- It comes together in under an hour but tastes like it simmered all day.
- The crispy tortilla strips add a satisfying crunch that makes every spoonful feel complete.
- You can adjust the heat and toppings to match whoever's sitting at your table.
02 -
- Make the tortilla strips first and set them aside, trying to fry them while the soup simmers leads to burnt strips and a distracted cook.
- Don't add the lime juice too early or it will turn bitter, always stir it in at the very end.
- If your soup tastes flat, it probably needs more salt and a squeeze of lime, not more spices.
03 -
- Use kitchen shears to cut the tortillas into strips quickly and evenly.
- If you don't want to fry, bake the tortilla strips at 375 degrees F for about ten minutes, flipping halfway through.
- Freeze leftover soup in single portions for nights when cooking feels impossible, just thaw and reheat.