Chicken Tortilla Soup Crispy (Printer-Friendly)

Tender chicken, smoky spices, zesty tomatoes, and crispy tortilla strips combined for comforting flavor.

# What You'll Need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 jalapeño, seeded and finely chopped
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon black pepper
11 - 1 (14.5 oz) can diced tomatoes with juices
12 - 4 cups gluten-free chicken broth
13 - 1 (15 oz) can black beans, drained and rinsed
14 - 1 cup corn kernels (fresh, frozen, or canned)
15 - 2 cups cooked shredded chicken (rotisserie or poached)
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons chopped fresh cilantro

→ Crispy Tortilla Strips

18 - 4 corn tortillas, cut into thin strips
19 - 2 tablespoons vegetable oil
20 - Pinch of salt

→ Optional Toppings

21 - 1 avocado, diced
22 - 1/2 cup shredded cheddar or Monterey Jack cheese
23 - 1/4 cup sour cream
24 - Fresh cilantro leaves
25 - Extra lime wedges

# How to Make It:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, about 1 to 2 minutes per batch. Remove with a slotted spoon, drain on paper towels, and season lightly with salt. Set aside.
02 - In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and chopped jalapeño, cooking for 1 minute more.
03 - Incorporate ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 30 seconds until fragrant. Add diced tomatoes with juices and gluten-free chicken broth, then bring the mixture to a simmer.
04 - Stir in black beans, corn kernels, and shredded chicken. Allow the soup to simmer gently for 15 to 20 minutes to meld flavors thoroughly.
05 - Add fresh lime juice and chopped cilantro to the soup. Taste and adjust seasoning as needed before serving.
06 - Ladle soup into bowls and top generously with crispy tortilla strips and your choice of optional toppings such as diced avocado, shredded cheese, sour cream, fresh cilantro leaves, and lime wedges.

# Expert Advice:

01 -
  • Everything simmers in one pot while you crisp up tortillas and pretend youre a taqueria chef.
  • It tastes like you simmered it all day but youre done in under an hour.
  • The toppings turn each bowl into something personal, so everyone wins.
02 -
  • Dont skip frying the tortilla strips fresh, baked ones taste like cardboard next to the real thing.
  • Add the lime juice after you turn off the heat or it loses its punch.
  • If the soup tastes flat, it needs more salt or another squeeze of lime.
03 -
  • Use a slotted spoon to remove the tortilla strips quickly so they dont overcook and turn bitter.
  • If the jalapeño is too mild, a pinch of cayenne at the end brings the heat back.
  • Freeze leftover soup in single portions for nights when you need something fast and comforting.

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