My Chicken Tortilla Soup is a zesty burst of Mexican flavors. Enjoy with homemade cornbread or chips and guacamole. Ole!
Chicken Tortilla Soup
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 10 Servings
Ingredients
- 1 tbsp olive oil
- 1 large white onion chopped finely
- 2 carrots chopped into small cubes
- 1 stalk celery chopped finely
- 2 chicken thighs uncooked
- 5 cups vegetable broth
- ½ cup roasted corn
- ½ cup chopped bell pepper (any color)
- ¼ cup jalapeno finely chopped (seeds removed)
- 1 can fire roasted tomatoes
- 2 tbsp chopped cilantro
- juice of 2 limes
- 1 tsp salt
- 1 tsp pepper
- ¾ cup corn tortillas cut into strips
- sliced jalapenos (garnish)
- Crispy Tortilla Strips (garnish):
- 4 corn tortillas sliced into strips
- 1 tbsp oilive oil
- 1 tsp chili powder
- salt to sprinkle
- juice of 1 lime
Instructions
- In a large pot, sauté onion, carrots, and celery in olive oil for 3 minutes on low heat.
- Add chicken thigh and cook until chicken is slightly browned.
- Add broth, corn, bell pepper, jalapeno, tomatoes, cilantro, lime juice, salt and pepper.
- Bring to a boil and cook on low heat for 20 minutes.
- Remove chicken pieces and cut meat off the bone.
- Add chicken pieces back into the soup and discard skin and bones.
- Add tortilla strips and cook on low for another ten minutes.
- To make the crispy tortilla strips, place strips onto a non-stick baking pan.
- Sprinkle with olive oil, chili powder, salt, and lime juice.
- Bake at 350 F for ten minutes.
- Serve soup in bowls and sprinkle with crispy tortilla strips and sliced jalapenos for an extra kick.
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A feast for the tastebuds.