Chicken Tortilla Soup with Crispy Tortilla Strips Recipe
This Chicken Tortilla Soup is a flavorful and comforting dish featuring tender shredded rotisserie chicken, black beans, sweet corn, and fire-roasted tomatoes, all simmered in a seasoned chicken broth. Crispy homemade tortilla strips seasoned with lime and spices add a delightful crunch, topped off with creamy sour cream, melted Monterrey Jack cheese, and fresh cilantro for an authentic Mexican-inspired meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: Mexican
Ingredients
Tortillas
- 1 package (12 ounces) corn tortillas, cut into ¼-inch strips
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (approximately 1 cup)
- 1 medium jalapeño pepper, seeded and diced (approximately ¼ cup)
- 1 teaspoon garlic, minced
- 2-3 cups rotisserie chicken, shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 2 cans (14.5 ounces each) fire-roasted diced tomatoes
- 1 can (4 ounces) chopped green chile peppers
- 3 cups (720 g) chicken broth
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
Toppings
- ½ cup sour cream, divided
- ½ cup Monterrey Jack cheese, shredded, divided
- 2 tablespoons cilantro, chopped, divided
Instructions
- Prepare Tortilla Strips: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper for easy cleanup. In a medium bowl, mix lime juice, olive oil, kosher salt, ground cumin, and chili powder. Add the corn tortilla strips to this mixture and toss well to ensure they are evenly coated with the seasoning. Spread the coated strips in a single layer on the prepared baking sheet.
- Bake Tortilla Strips: Place the baking sheet in the preheated oven and bake the tortilla strips for 15-18 minutes, flipping them halfway through the baking time to ensure both sides get crispy. The strips should become golden and crunchy. While the strips bake, you can start preparing the soup.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once hot, add the diced yellow onion and jalapeño pepper. Cook for about 5 minutes until the vegetables soften and become fragrant. Add the minced garlic and sauté for an additional minute.
- Add Soup Ingredients: Stir in the shredded rotisserie chicken, black beans, sweet corn, fire-roasted diced tomatoes, chopped green chile peppers, and chicken broth. Then add lime juice, cumin, chili powder, and kosher salt. Mix everything together thoroughly.
- Simmer the Soup: Reduce the heat to low and cover the pot with a lid. Let the soup simmer gently for about 10 minutes, allowing all the flavors to meld and the soup to warm through completely.
- Serve: Ladle the hot soup into individual bowls. Top each serving with a handful of the crispy baked tortilla strips, a dollop of sour cream, a sprinkle of shredded Monterrey Jack cheese, and a scattering of fresh chopped cilantro. Serve immediately.
Notes
- For a spicier soup, keep the seeds in the jalapeño or add more chili powder.
- Use rotisserie chicken for convenience, but grilled or roasted chicken breast works well too.
- Tortilla strips can be baked in advance and stored in an airtight container for a few days.
- Adjust the amount of chicken broth to reach your desired soup consistency.
- For a dairy-free version, omit sour cream and cheese or substitute with vegan alternatives.
