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Chicken tortilla soup is the kind of recipe I come back to whenever I need something packed with flavor and warmth but still super quick to make. Using rotisserie chicken keeps it easy and I love piling on homemade seasoned tortilla strips that crisp up perfectly in the oven. The mix of fresh toppings like cilantro and sour cream makes every bowl extra comforting on a busy weeknight.
I first whipped this up after a hectic day when I needed dinner fast and satisfying and my kids now cheer whenever they smell it simmering on the stove. There is something about the combo of crispy tortillas and creamy cheese that feels like a hug in a bowl.
Ingredients
- Corn tortillas cut into thin strips: I always choose a fresh package so they crisp up well in the oven
- Lime juice: for a bright and tangy note fresh limes give the best flavor
- Olive oil: helps toast the tortillas and deepens the soup’s base flavor
- Kosher salt: to bring everything together look for flake kosher salt for the best texture
- Ground cumin and chili powder: these spices are crucial for warmth and depth try to pick fragrant high-quality spices
- Yellow onion: diced onion gives sweetness and richness to the broth
- Jalapeno pepper: a mild kick without too much heat use a firm and glossy pepper
- Garlic minced: fresh garlic always works best for big flavor
- Rotisserie chicken shredded: this saves tons of time and gives the soup a rich background taste
- Black beans drained and rinsed: these add protein and extra heartiness
- Sweet corn drained: for sweetness and pop I prefer vacuum-sealed or fresh corn for crispness
- Fire-roasted tomatoes diced: for rich slightly smoky flavor canned is super convenient
- Chopped green chile peppers: more savory depth and extra zip jarred or canned work well here
- Chicken broth: homemade or low-sodium store-bought I always check the label for deep color and aroma
- Monterrey Jack cheese shredded: it melts beautifully so aim for a whole block to shred at home
- Sour cream: adds creaminess and tamps down the spice full-fat is best for ultimate richness
- Cilantro chopped: for an herby finish grab a bunch that looks perky and green
Step-by-Step Instructions
- Make the Seasoned Tortilla Strips:
- Preheat your oven to three hundred seventy five degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. In a medium bowl whisk together lime juice olive oil salt cumin and chili powder until blended. Toss the tortilla strips in this mixture gently so every piece gets evenly coated. Spread the strips out in a single even layer on the prepared baking sheet. Bake for fifteen to eighteen minutes flipping halfway until the strips are crisped and golden brown. Set aside but try not to snack on them all before serving
- Sauté the Aromatics:
- Place a large Dutch oven or heavy pot over medium heat and add a splash of olive oil. When warm scatter in the diced onion and jalapeno. Cook for about five minutes stirring occasionally until the veggies have softened and the kitchen smells sweet and savory. Avoid letting the onions brown too quickly as you want a gentle saute for balanced flavor.
- Build the Soup Base:
- Add the minced garlic to your softened aromatics and stir for about one minute so its scent blooms. Next add shredded rotisserie chicken drained black beans sweet corn fire-roasted tomatoes chopped chiles chicken broth lime juice cumin chili powder and salt. Give everything a good stir making sure nothing sticks to the bottom of the pot.
- Simmer the Soup:
- Turn the heat to low and cover your pot so the flavors can marry and infuse. Let the soup bubble gently for about ten minutes just to let everything heat through and meld together. Stir occasionally and taste for seasoning adjusting salt or lime juice as needed.
- Serve and Top Generously:
- Ladle the piping hot soup into individual bowls. Top each serving with a hearty handful of baked tortilla strips a spoonful of sour cream a sprinkle of Monterrey Jack cheese and a scatter of cilantro. Dive in while it is hot and creamy
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Monterrey Jack cheese always stands out in this recipe for me since it melts like a dream and creates gorgeous creamy pockets in the broth. I will never forget the first time I sprinkled it on top at the table and my daughter declared she would eat anything with that cheese on it.
Storage Tips
This soup keeps well for four to five days in the fridge. Cool completely before transferring to airtight containers. Reheat gently on the stove adding a splash of broth or water if it has thickened. The tortilla strips are best fresh but you can crisp them up again in the oven for a few minutes.
Ingredient Substitutions
You can switch out rotisserie chicken for any leftover cooked chicken or even turkey. If you want a vegetarian version simply skip the chicken and use vegetable broth for a meatless meal that still delivers big comfort and flavor. Canned pinto beans can replace black beans in a pinch and cheddar cheese works if Monterrey Jack is unavailable.
Serving Suggestions
Pile on all your favorite toppings such as diced avocado a squeeze of extra lime or sliced fresh radishes for crunch. Pair with a simple green salad or cheesy quesadillas for a full Tex-Mex experience. Sometimes I serve it buffet style and let everyone add toppings themselves which keeps dinner lively and fun.
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Cultural Context
Chicken tortilla soup blends classic Mexican flavors with American comfort food sensibility. The fire-roasted tomatoes and green chiles add authentic depth while the crispy tortilla topping is a playful twist on traditional sopa de tortilla. It has become a staple in so many households for its versatility and crowd-pleasing appeal.
Frequently Asked Questions
- → What type of chicken works best?
Rotisserie chicken is ideal for convenience and rich flavor, but any cooked, shredded chicken may be used.
- → How can I adjust the spice level?
Reduce or omit jalapeño and chili powder for a milder soup, or add more for extra heat.
- → Are the tortilla strips baked or fried?
The tortilla strips are baked until crisp, offering a lighter crunchy topping without frying.
- → Can I add extra vegetables?
Yes, feel free to add bell peppers, zucchini, or carrots to boost flavor and nutrition.
- → How should leftovers be stored?
Store the soup and tortilla strips separately in airtight containers in the refrigerator for up to 3 days.
- → Can I make this dish vegetarian?
Simply substitute the chicken with extra beans or your favorite plant-based protein and use vegetable broth.