Description
This hearty and flavorful tortilla soup is a comforting blend of shredded chicken, fire-roasted tomatoes, poblano peppers, and spices. Topped with crispy, homemade tortilla strips and optional toppings like cheese, avocado, and lime wedges, it’s a perfect meal to warm you up on any day.
Ingredients
Units
Scale
For the soup:
- 1/2 cup neutral oil (e.g., grapeseed or canola), plus more as needed
- 6 (5- to 6-inch) corn tortillas, halved and thinly sliced into strips
- 1 large yellow or white onion, finely diced (about 1 3/4 cups)
- 2 medium poblano peppers, seeded and finely diced (about 1 cup)
- 3 cloves garlic, finely grated or minced
- 2 tablespoons coarsely chopped fresh cilantro stems (from about 15 sprigs; reserve the leaves for serving)
- 2 teaspoons ground ancho chili or regular chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, preferably Mexican
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 (32-ounce) carton low-sodium chicken broth
- 4 cups coarsely shredded, cooked chicken (about 1 pound), preferably rotisserie
- 2 cups frozen corn kernels (do not thaw)
- 1 (15-ounce) can crushed tomatoes, preferably fire-roasted
- 1 cup water
- 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
Topping Options:
- Shredded Colby Jack, Chihuahua, or mild cheddar cheese
- Diced avocado
- Cilantro leaves, torn or coarsely chopped
- Lime wedges
Instructions
- Fry the tortilla strips:
Heat 1/2 cup neutral oil in a medium-sized Dutch oven or pot over medium heat until shimmering. Line a plate with paper towels. Working in batches, fry the tortilla strips, stirring and flipping frequently, until they are crisp and golden-brown (approximately 45-60 seconds per batch). Transfer the fried strips to the plate and sprinkle lightly with kosher salt. Add more oil as needed if the pot becomes too dry. - Cook the vegetables:
Discard all but 3 tablespoons of oil from the pot, leaving any smaller broken bits of tortilla within. Return the pot to medium-high heat and add the diced onion, poblano peppers, garlic, and cilantro stems. Cook the vegetables, stirring occasionally, until softened and browned in spots, about 8 minutes. - Add the spices:
Stir in the ancho chili powder, ground cumin, oregano, and kosher salt. Cook the spices for about 1 minute, stirring frequently, until they release a fragrant aroma. - Simmer the soup:
Pour in the chicken broth, followed by the shredded chicken, frozen corn kernels, crushed tomatoes, and water. Stir well to combine. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Allow the soup to simmer for 15-20 minutes, giving the flavors time to meld together beautifully. - Finish and serve:
Turn off the heat and stir in the freshly squeezed lime juice. Taste the soup and adjust the seasoning, adding kosher salt if needed. Serve immediately with the fried tortilla strips and your choice of toppings, such as shredded cheese, diced avocado, cilantro leaves, and lime wedges.
Notes
- Make Ahead: You can prepare the soup base in advance and store it in the refrigerator for up to 3 days. Just reheat gently on the stovetop and add the tortilla strips and toppings when serving.
- Thicker Texture: For a heartier consistency, consider adding a handful of mashed cooked beans to the soup.
- Vegetarian Option: Swap the chicken for beans (black beans or pinto beans work well) and use vegetable stock.
- Spice Level: Adjust the heat by adding more ancho chili powder or a dash of cayenne pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 45mg
