Description
This easy tortilla soup recipe delivers rich, smoky flavor without fuss, perfect for busy evenings. The key is a savory broth base finished with a zesty Smoky Chili-Lime Crema for a family-friendly meal.
Ingredients
- 450 g (1 lb) boneless chicken breasts or thighs
- 1 large yellow onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1.5 L (6 cups) chicken broth
- 1 can (400 g / 14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1–2 canned chipotle peppers in adobo, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt and ¼ teaspoon black pepper
- 6 (15 cm / 6-inch) corn tortillas, cut into strips
- 2 tablespoons olive oil
- Vegetable oil, for frying
- 1 ripe avocado, diced
- ¼ cup fresh cilantro, chopped
- ½ cup full-fat sour cream
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- ¼ teaspoon salt (for crema)
Instructions
- Cook and Shred Chicken: Place chicken in a medium pot and cover with 4 cups of broth. Simmer for 15-20 minutes until cooked through. Remove chicken, let cool, then shred and set aside.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and bell pepper; cook for 5-7 minutes until soft. Add minced garlic and cook for another minute until fragrant.
- Build Soup Base: Stir in diced tomatoes, tomato paste, chipotle peppers, cumin, chili powder, oregano, salt, and black pepper. Cook for 5 minutes, allowing spices to toast and tomato paste to caramelize slightly.
- Simmer Soup: Pour in the remaining 2 cups of broth. Bring to a simmer, then reduce heat and cook for 15 minutes to allow flavors to meld. Stir in the shredded chicken and heat through for 5 minutes.
- Prepare Tortilla Strips: While the soup simmers, heat vegetable oil to 175°C (350°F). Fry tortilla strips in batches for 2-3 minutes until golden and crispy. Drain on paper towels and season with salt.
- Make Smoky Crema: In a separate bowl, whisk together sour cream, smoked paprika, lime juice, lime zest, and salt until smooth.
- Assemble and Serve: Ladle hot soup into bowls. Top generously with crispy tortilla strips, diced avocado, cilantro, and a drizzle of the Smoky Chili-Lime Crema.
Notes
For a less oily option, bake half of the tortilla strips instead of frying. If the crema is too thick, add a small splash of milk or water to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 70 mg