Chicken Tortilla Soup

Chicken Tortilla Soup

from delish.com
Gluten-free
10 min
783 kcal / serving

This isn’t a plain chicken soup—chili powder, fire-roasted tomatoes, and jalapeño all pack heaps of flavor and depth into this classic comfort food.

Ingredients

  • 2 tbsp.extra-virgin olive oil
  • 1 mediumyellow onion, finely chopped
  • 1jalapeño, seeds removed, finely chopped
  • 4garlic cloves, finely chopped
  • 3 c.shredded cooked boneless, skinless chicken breasts
  • kosher salt
  • freshly ground black pepper
  • 1 tbsp.chili powder
  • 2 tsp.dried oregano
  • 2 tsp.ground cumin
  • 1can diced fire-roasted tomatoes
  • 4 c.low-sodium chicken broth
  • 1 ½ c.fresh or frozen corn
  • 1juice of lime
  • 1bay leaf
  • vegetable oil, for frying
  • 4 smallcorn tortillas, sliced into thin strips
  • finely chopped avocado, shredded cheddar, and finely chopped fresh cilantro, for serving

Directions

  1. 1

    In a large pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 8 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more. Stir in chicken; season with salt and pepper. Add chili powder, oregano, and cumin and stir to combine.

  2. 2

    Add tomatoes and broth and stir to combine. Add corn, lime juice, and bay leaf and bring to a boil. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until slightly reduced, about 15 minutes.

  3. 3

    Meanwhile, into a large, heavy skillet, pour oil to a depth of 1/8". Heat over medium heat until shimmering. Working in batches, fry tortilla strips until golden and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate; immediately season with salt.

  4. 4

    Remove bay leaf from soup, then divide among bowls. Top with tortilla strips, avocado, cheddar, and cilantro.