Spicy Chicken Tortilla Soup with Crispy Chips Recipe
Chicken Tortilla Soup is a hearty and flavorful Mexican-inspired dish featuring a savory blend of shredded rotisserie chicken, black beans, corn, fire-roasted tomatoes, and spices. Crispy homemade tortilla strips topped with lime and chili powder add a perfect crunch, while garnishes like sour cream, Monterey Jack cheese, and fresh cilantro enhance its vibrant taste. This comforting soup is perfect for a cozy meal and can be prepared quickly on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- 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 tomatoes, diced
- 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 Monterey Jack cheese, shredded, divided
- 2 tablespoons cilantro, chopped, divided
Instructions
- Prepare Tortilla Strips: Preheat the oven to 375°F and line a large baking sheet with parchment paper. In a medium bowl, combine lime juice, olive oil, kosher salt, ground cumin, and chili powder. Add the corn tortilla strips to this mixture and toss well to coat evenly. Spread the seasoned tortilla strips in a single layer on the prepared baking sheet. Bake for 15-18 minutes, flipping the strips halfway through the baking time, until they are crispy and golden brown. While the tortillas bake, proceed to make the soup.
- Sauté Vegetables: Place a large Dutch oven on the stovetop over medium heat and add 1 tablespoon of olive oil. When the oil is hot, add the diced yellow onion and jalapeño pepper. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Main Ingredients: Stir in the shredded rotisserie chicken, black beans, sweet corn, fire-roasted diced tomatoes, chopped green chile peppers, chicken broth, lime juice, cumin, chili powder, and kosher salt. Mix everything thoroughly to combine all flavors.
- Simmer Soup: Reduce the heat to low and cover the Dutch oven with a lid. Let the soup simmer gently for 10 minutes, allowing the flavors to meld and the soup to heat through completely.
- Serve and Garnish: Ladle the hot soup into individual serving bowls. Top each portion with a generous handful of the crispy tortilla strips, a dollop of sour cream, a sprinkle of shredded Monterey Jack cheese, and chopped fresh cilantro. Serve immediately for the best texture and flavor.
Notes
- For extra heat, leave some jalapeño seeds in the soup or add a dash of hot sauce.
- If you prefer gluten-free, ensure the corn tortillas are certified gluten-free.
- This soup can be made ahead and reheated; add the tortilla strips just before serving to maintain their crispiness.
- Rotisserie chicken is used for convenience, but you can use any cooked shredded chicken.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
