Homemade Chicken Tortilla Soup
A comforting and hearty soup filled with tender chicken, vibrant vegetables, and crispy tortilla strips.
Equipment
- Large Pot or Dutch Oven
- Skillet
- Cutting Board
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breasts Provides the main protein source.
- 1 medium Onion Chopped finely.
- 3 cloves Garlic Minced.
- 1 each Red Bell Pepper Diced.
- 1 each Green Bell Pepper Diced.
- 2 medium Carrots Peeled and sliced.
- 1 14-ounce can Diced Tomatoes With juice.
- 4 cups Low-Sodium Chicken Broth Base of the soup.
- 1 teaspoon Ground Cumin Adds warm, earthy notes.
- 1 teaspoon Chili Powder Gives the soup a subtle kick.
- to taste Salt and Pepper Enhances flavors.
Toppings
- 1 cup Crispy Tortilla Strips For serving.
- 1 each Avocado Diced.
- 1/4 cup Fresh Cilantro Roughly chopped, for garnish.
Instructions
- Prepare your ingredients: dice the onion, bell peppers, and carrots, then mince the garlic.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Introduce the diced bell peppers and carrots into the pot. Cook for about 4-5 minutes.
- Pour in the can of diced tomatoes with their juice and the chicken broth. Stir and bring to a gentle simmer.
- Season with ground cumin, chili powder, salt, and pepper. Adjust to taste.
- Add the chicken breasts, ensuring they are submerged. Simmer for about 20-25 minutes until cooked through.
- Remove the chicken, shred it, and return it to the pot. Stir well.
- Continue simmering for an additional 5-10 minutes.
- Prepare tortilla strips by cutting corn tortillas and frying them until crispy.
- Ladle the soup into bowls and top with tortilla strips, diced avocado, and chopped cilantro.
- Serve immediately.
Notes
For variations, consider adding jalapeños for heat or using different vegetables.