If you’re looking for a comforting bowl of warmth with a little kick, this Traditional Chicken Tortilla Soup is your answer. It’s packed with flavor, easy to whip up, and perfect for cooler days when you need a little spice in your life.
Olive oil is the base for sautéing and brings a subtle richness. The onion, garlic, and jalapeño create a fragrant and slightly spicy flavor foundation. Chicken broth is the heart of the soup, providing depth and warmth. Diced tomatoes add a tangy sweetness that complements the spices. The ground cumin and chili powder bring warmth and earthy flavors, while salt and black pepper enhance all the other ingredients. Shredded chicken adds protein and makes the soup hearty. Corn kernels offer a touch of sweetness and texture. Lime juice brightens everything up with a zesty finish, and fresh cilantro adds a burst of freshness. Finally, corn tortillas are essential for that delightful crunch, and toppings like avocado, shredded cheese, and sour cream make each bowl customizable and decadent.
This soup pairs beautifully with a crisp, green salad or some warm, crusty bread. For a more indulgent meal, serve it with cheesy quesadillas or a side of guacamole and chips.
Start by heating a tablespoon of olive oil in a large pot over medium heat. Once it’s shimmering, toss in the chopped onion, minced garlic, and jalapeño. Sauté these until the onion turns translucent, which should take around five minutes.
Next, pour in the chicken broth and add the can of diced tomatoes, cumin, chili powder, salt, and black pepper. Give it a good stir and bring everything to a boil. This is where the magic begins as the flavors start to meld together.
Once boiling, reduce the heat to low and stir in the shredded chicken and corn kernels. Let the soup simmer for about 15 minutes. This allows the chicken to absorb all those wonderful spices and makes the soup soul-warming.
Stir in the lime juice and chopped cilantro just before serving. These fresh ingredients will add an extra layer of flavor that really brightens up the soup.
While the soup is simmering, heat a small amount of oil in a separate pan. Fry the tortilla strips until they're golden and crispy, then set them aside on a paper towel to drain excess oil.
Ladle the soup into bowls and top each with diced avocado, shredded cheese, crispy tortilla strips, and a dollop of sour cream. Enjoy immediately while it's hot!
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