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Creamy Spicy Chicken Tortilla Soup with Crispy Tortilla Strips Recipe

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4.1 from 6 reviews

A flavorful and comforting Chicken Tortilla Soup featuring a blend of fire roasted tomatoes, spices, black beans, and shredded chicken, topped with crispy tortilla strips, fresh avocado, cheese, and lime for a delightful twist on a classic Mexican-inspired dish.

Ingredients

Soup Base

  • 2 teaspoons olive oil
  • 1 onion, roughly chopped
  • 3-4 cloves garlic, roughly chopped
  • 1 jalapeno pepper, stem and seeds removed, roughly chopped
  • Kosher salt and freshly cracked black pepper, to taste
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cumin
  • ½ teaspoon ground chipotle pepper
  • 1 (14-ounce) can fire roasted tomatoes and green chiles
  • 3 cups chicken stock

Add-ins

  • ¾ cup black beans
  • ¾ cup frozen corn
  • 1 cup shredded rotisserie chicken

Toppings

  • Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack), as desired
  • Quartered limes, for serving
  • Cubed avocado, for garnish
  • Cilantro, chopped, for garnish
  • Sliced green onions, for garnish
  • Sliced jalapenos, optional

Tortilla Strips

  • 2 small corn tortillas, cut into thin strips
  • Vegetable oil, for frying

Instructions

  1. Sauté Aromatics: Heat a large saucepan over medium-high heat. Add olive oil, then the onion, garlic, and jalapeno. Sauté until the onion is translucent and jalapeno softens. Season with kosher salt, black pepper, dried oregano, cumin, and ground chipotle pepper. Stir well and cook for 1-2 minutes to toast the spices.
  2. Add Liquids and Simmer: Pour in the fire roasted tomatoes with green chiles and chicken stock. Bring the mixture to a boil, then reduce heat and simmer gently for 30 minutes to develop flavors.
  3. Blend the Soup: Use an immersion blender to blend the soup until smooth, creating a creamy base. Taste and adjust seasoning with salt and pepper as needed. Stir in black beans, frozen corn, and shredded rotisserie chicken to heat through.
  4. Prepare Tortilla Strips: In a small skillet, heat vegetable oil over medium-high heat. Once hot, add the corn tortilla strips in a single layer. Fry quickly for 30-45 seconds, flipping once to crisp both sides. Use tongs to remove the strips and place on a paper towel-lined plate to drain excess oil.
  5. Assemble and Serve: Divide the hot soup evenly into four bowls. Top each with shredded cheese, cubed avocado, chopped cilantro, sliced green onions, and the crispy tortilla strips. Add extra lime juice and sliced jalapenos if desired. Serve immediately for a warm, comforting meal.

Notes

  • Adjust the heat level by adding or omitting jalapeno slices according to your preference.
  • Fire roasted tomatoes add a smoky depth, but you can substitute with regular canned tomatoes if needed.
  • The immersion blender creates a creamy texture while keeping some chunkiness if you prefer.
  • For a vegetarian version, omit the chicken and use vegetable stock instead.
  • Use fresh avocado and cilantro for the best flavor and presentation.

Find it online: https://cookedbysarah.com/creamy-spicy-chicken-tortilla-soup-with-crispy-tortilla-strips-recipe/