Spicy Chicken Tortilla Soup with Avocado and Crispy Tortilla Strips Recipe
A flavorful and comforting Chicken Tortilla Soup featuring fire-roasted tomatoes, tender shredded chicken, black beans, and corn, topped with crispy tortilla strips, fresh avocado, cheese, and cilantro. Perfect for a cozy meal that combines smoky and spicy flavors with a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 onion, roughly chopped
- 3-4 cloves garlic, roughly chopped
- 1 jalapeno pepper, stem and seeds removed, roughly chopped
- Kosher salt and freshly cracked black pepper, to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 (14-ounce) can fire roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
Toppings
- Shredded cheese (colby jack, monterey jack, or pepper jack - your choice)
- Quartered limes
- Cubed avocado
- Cilantro leaves
- Sliced green onions
- 2 small corn tortillas, cut into thin strips
- Sliced jalapenos (optional)
For Frying Tortilla Strips
- Vegetable oil (for frying)
Instructions
- Sauté aromatics: Heat a large saucepan over medium-high heat. Add olive oil, then the chopped onion, garlic, and jalapeno. Sauté until the onion turns translucent and the jalapeno softens. Season with salt, black pepper, dried oregano, cumin, and ground chipotle pepper. Stir to combine and cook for 1-2 minutes to toast the spices and develop their flavor.
- Simmer the soup base: Add the can of fire roasted tomatoes and green chiles along with the chicken stock. Bring the mixture to a boil, then reduce the heat and simmer gently for 30 minutes to let the flavors meld.
- Blend the soup: Using an immersion blender, carefully blend the soup until smooth. Taste and adjust seasoning by adding more salt or pepper as needed. Stir in black beans, frozen corn, and shredded rotisserie chicken to incorporate protein and texture.
- Prepare tortilla strips: In a small skillet, heat vegetable oil over medium-high heat. Once hot, add the thinly cut tortilla strips in a single layer. Fry them quickly for about 30-45 seconds, flipping once to crisp both sides evenly. Remove the strips using tongs and transfer to a paper towel-lined plate to drain excess oil.
- Serve and garnish: Divide the soup evenly among four bowls. Top each with shredded cheese, cubed avocado, fresh cilantro, sliced green onions, and crispy tortilla strips. Add extra lime wedges and sliced jalapenos on the side for additional flavor and heat. Serve immediately while hot.
Notes
- You can substitute chicken stock with vegetable stock for a lighter flavor.
- If you prefer a chunkier soup, blend only half the mixture and leave the rest intact.
- Adjust the chipotle pepper amount to control the spice level.
- For gluten-free, ensure the corn tortillas are certified gluten-free.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.
