Description
Chicken tortilla soup is a comforting and flavorful dish that combines tender chicken, zesty spices, and crispy tortilla strips. Perfect for chilly evenings or casual gatherings, this easy recipe delivers warmth and satisfaction in every bowl. With customizability options, you can make it your own!
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 1 tablespoon cumin
- 1 tablespoon chili powder
- Tortilla strips for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Sprinkle in cumin and chili powder, then add diced chicken thighs. Stir to coat the chicken with the spices.
- Pour in canned tomatoes along with their juices and add the chicken broth. Bring to a boil, then reduce heat to simmer.
- Cook uncovered for about 20 minutes or until the chicken is tender and cooked through.
- Serve hot in bowls topped with crispy tortilla strips and any additional garnishes like cilantro or avocado.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 95mg
Keywords: For a vegetarian version, substitute chicken with black beans or tofu and use vegetable broth. Adjust spice levels by adding more chili powder or incorporating jalapeños. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.