3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Looking for a warm and comforting dish to cozy up with on a chilly evening? This Hearty Chicken Tortilla Soup is your answer. Packed with tender shredded chicken, zesty spices, and crispy tortilla strips, it’s a flavor-packed bowl of goodness that’s easy to whip up for a weeknight dinner. Perfectly garnished with fresh cilantro and a sprinkle of cheese, this soup is sure to become a favorite in your household.
Why You’ll Love This Recipe
This Chicken Tortilla Soup is not only delicious but also quick to prepare. Here’s why it’s a must-try:
6 Kitchen Finds You May Be Able to Get for $0
Temu is currently showing these kitchen products as $0 gifts for eligible app users with qualifying orders. Tap any item below to check the current offer.
- Flavorful: A delightful blend of spices and fresh ingredients.
- Easy to Make: Perfect for busy weeknights with minimal prep time.
- Customizable: Adjust the heat and toppings to suit your taste.
- Comforting: A warm and hearty meal that feels like a warm hug.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced (seeds removed for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- Salt and pepper, to taste
- 1 cup tortilla strips
- ½ cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
How to Make Chicken Tortilla Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and diced jalapeño, cooking for an additional 2 minutes until fragrant.
- Add the ground cumin and chili powder, stirring to combine, and cook for 1 minute.
- Pour in the diced tomatoes and chicken broth, bringing the mixture to a boil.
- Reduce heat to a simmer, then add the shredded chicken. Season with salt and pepper to taste. Let it cook for 15 minutes to allow the flavors to meld.
- While the soup simmers, prepare the tortilla strips in a skillet over medium heat until crispy, about 5 minutes.
- Once the soup is ready, ladle it into bowls and top with crispy tortilla strips, shredded cheese, and fresh cilantro.
- Serve with lime wedges on the side for an extra zesty kick.
Tips for the Best Results
- For extra depth of flavor, let the soup simmer longer if time allows.
- If you prefer a spicier soup, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- Use rotisserie chicken to save time and add more flavor.
Easy Variations
- Swap out the chicken for cooked ground turkey or black beans for a vegetarian version.
- Add corn or bell peppers for an additional crunch and sweetness.
- Use homemade tortilla chips instead of strips for a fresher touch.
What to Serve With It
- Warm crusty bread or cornbread for dipping.
- A fresh side salad with a light vinaigrette.
- Guacamole and salsa for a complete Mexican-inspired meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of broth if the soup thickens. For longer storage, freeze the soup without the tortilla strips for up to 3 months, and add them fresh when serving.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- Salt and pepper, to taste
- 1 cup tortilla strips
- ½ cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and diced jalapeño, cooking for an additional 2 minutes until fragrant.
- Add the ground cumin and chili powder, stirring to combine, and cook for 1 minute.
- Pour in the diced tomatoes and chicken broth, bringing the mixture to a boil.
- Reduce heat to a simmer, then add the shredded chicken. Season with salt and pepper to taste. Let it cook for 15 minutes to allow the flavors to meld.
- While the soup simmers, prepare the tortilla strips in a skillet over medium heat until crispy, about 5 minutes.
- Once the soup is ready, ladle it into bowls and top with crispy tortilla strips, shredded cheese, and fresh cilantro.
- Serve with lime wedges on the side for an extra zesty kick.
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
Notes: For extra flavor, let the soup simmer longer if time allows. Enjoy!




















