Chicken Tortilla Soup Easy Quick (Print Version)
# Ingredients:
→ Tortilla Strips
01 -
340 g corn tortillas, cut into 0.6 cm strips
02 -
15 ml lime juice
03 -
15 ml olive oil
04 -
5 g kosher salt
05 -
1.5 g ground cumin
06 -
1.5 g chili powder
→ Soup Base
07 -
15 ml olive oil
08 -
1 medium yellow onion, diced (approximately 150 g)
09 -
1 medium jalapeño pepper, seeded and diced (approximately 35 g)
10 -
5 g garlic, minced
11 -
400-600 g rotisserie chicken, shredded
12 -
425 g canned black beans, drained and rinsed
13 -
425 g canned sweet corn, drained
14 -
820 g canned fire-roasted tomatoes, diced
15 -
115 g canned chopped green chile peppers
16 -
720 ml chicken broth
17 -
15 ml lime juice
18 -
2.5 g ground cumin
19 -
2.5 g chili powder
20 -
5 g kosher salt
→ Garnishes
21 -
60 g sour cream, divided
22 -
60 g Monterrey Jack cheese, shredded
23 -
8 g cilantro, chopped
# Instructions:
01 -
Preheat oven to 190°C and line a large baking sheet with parchment paper. In a medium bowl, combine lime juice, olive oil, salt, cumin, and chili powder. Toss tortilla strips with the mixture until thoroughly coated. Arrange in a single layer on the prepared baking sheet.
02 -
Bake tortilla strips for 15 to 18 minutes, flipping halfway through, until crisp and golden. While the strips are baking, proceed with soup preparation.
03 -
In a large Dutch oven over medium heat, add olive oil. When hot, add onion and jalapeño, cooking until softened, about 5 minutes. Add garlic and sauté for 1 minute.
04 -
Stir in shredded chicken, black beans, corn, fire-roasted tomatoes, green chiles, chicken broth, lime juice, cumin, chili powder, and salt. Reduce heat to low, cover, and simmer for 10 minutes, or until soup is heated through.
05 -
Ladle hot soup into serving bowls. Garnish each with baked tortilla strips, a dollop of sour cream, shredded Monterrey Jack cheese, and a sprinkle of chopped cilantro.
# Notes:
01 -
For maximum flavor, use freshly squeezed lime juice and high-quality chicken broth.