Description
A hearty and flavorful chicken tortilla soup loaded with tender shredded chicken, vegetables, and warm spices, topped with crispy tortilla strips for added crunch.
Ingredients
- 1–1/2 pounds shredded chicken
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 green onions, finely sliced (white and light green parts only)
- 1/4 cup finely chopped cilantro
- 2 cloves garlic, finely minced
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 2 teaspoon Adobo powder (optional)
- 1 (14 1/2-ounce) can low-sodium diced tomatoes
- 8 cups low sodium chicken broth
- 1 medium zucchini, sliced into half moons
- 1 medium yellow squash, sliced into half moons
- 2 tablespoons lime juice
- Freshly ground black pepper and sea salt to taste
- 4 (6-inch) corn tortillas
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon sea salt
Instructions
- In a stock pot, add chicken and cover with water. Simmer for about 20 minutes or until fully cooked. Remove, cool, shred, and discard skin and bones.
- In a large Dutch oven, heat olive oil over medium heat. Add onion, green onions, cilantro, garlic, oregano, cumin, and adobo powder. Sauté for 8-10 minutes until softened.
- Add diced tomatoes and chicken broth. Bring to a boil, then reduce to a simmer.
- Add shredded chicken, zucchini, and yellow squash. Cook for 3-5 minutes until vegetables are just tender.
- Stir in lime juice and season with salt and pepper to taste.
- For tortilla strips (fried): Cut tortillas into thin strips. Heat oil in a pan and fry strips in batches until golden and crispy, about 30-60 seconds per side. Transfer to paper towels and season with salt.
- For baked tortilla strips: Preheat oven to 350 degrees. Brush tortillas with oil, cut into strips, place on a lined baking sheet, and bake for 8-12 minutes until crispy and golden, turning as needed. Season with salt.
- Serve soup hot topped with tortilla strips and optional toppings like cheese, avocado, cilantro, and lime wedges.
Notes
- Rotisserie chicken can be used as a shortcut.
- Adjust spice levels by adding chili powder or jalapeños if desired.
- Baked tortilla strips are a lighter alternative to fried.
- Soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Add toppings like shredded cheese, avocado, or sour cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
