Save The first snowfall of winter had turned our neighborhood into a winter wonderland, and I found myself craving something that would chase away the chill. My kitchen became a sanctuary of warmth as the aroma of simmering spices filled the air while making this chicken tortilla soup. What started as an attempt to recreate my favorite restaurant version quickly evolved into something even better – a soul-warming bowl that balanced smoky heat with bright, fresh flavors.
Last Cinco de Mayo, I invited friends over without any real plan for dinner. With just an hour before they arrived, I rummaged through my pantry and discovered I had everything for this soup. The kitchen filled with laughter as everyone took turns crushing the homemade tortilla strips to top their bowls, and by the end of the night, three people had photographed my hastily scribbled recipe.
Ingredients
- Fire-roasted diced tomatoes: The smokiness in these tomatoes creates the foundation of flavor without any extra work on your part, and I never substitute regular diced tomatoes anymore after tasting the difference.
- Corn tortillas: Making your own strips is worth the minimal effort, as they stay crunchier than store-bought chips and develop a beautiful toasty flavor that complements the soup perfectly.
- Smoked paprika: This unassuming spice brings a subtle campfire essence that ties all the flavors together, and I actually started using it in other Mexican dishes after discovering how much dimension it adds.
- Fresh lime juice: Always add this at the end as heat diminishes its brightness, and if possible, roll your lime firmly under your palm before juicing to extract every last drop.
- Chicken breasts: Poaching them directly in the broth infuses the meat with flavor while simultaneously enriching the soup base, creating a beautiful cycle of flavor development.
Instructions
- Crisp up your tortilla strips:
- Preheat your oven to 180°C and toss those tortilla strips with just enough olive oil to make them glisten. They transform into crunchy treasures after about 10 minutes, filling your kitchen with a toasty corn aroma.
- Build your flavor base:
- As your onions, bell pepper, and jalapeño soften in the pot, watch for that moment when they become translucent and slightly sweet. Adding the garlic at this perfect moment rather than earlier prevents any bitterness.
- Bloom the spices:
- This quick 30-second dance of the spices in the hot oil awakens their essential oils. Youll know its working when the aroma suddenly intensifies and fills your kitchen.
- Simmer to perfection:
- As the soup bubbles gently, the chicken will gradually become tender enough to shred easily with two forks. The broth will deepen in color as it reduces slightly, concentrating all those beautiful flavors.
- Bring it all together:
- That final addition of lime juice and cilantro transforms the soup from good to magnificent. Watch how the bright green flecks of cilantro float beautifully against the rich red background.
Save On a particularly difficult Wednesday last winter, I came home exhausted and made this soup on autopilot, barely paying attention to what I was doing. My partner walked in just as I was ladling it into bowls, took one spoonful, and suddenly the conversation turned from work troubles to childhood stories about comfort food. Theres something about this recipe that creates space for connection, making it more than just dinner.
Make-Ahead Options
This soup actually improves overnight as the flavors meld together in the refrigerator. Ive discovered that making it a day ahead for gatherings reduces my stress significantly, though I always store the tortilla strips separately in an airtight container to maintain their crunch. When reheating, I add a splash of fresh broth or water if its thickened too much, and a tiny squeeze of lime juice revives all the bright notes.
Serving Suggestions
Transforming this soup into an interactive experience elevates any casual dinner. I set out little bowls of toppings so everyone can personalize their serving – avocado slices for creaminess, shredded cheese that melts into the hot broth, dollops of sour cream that create beautiful swirls, and extra lime wedges for those who love brightness. For a complete meal, warm some additional corn tortillas wrapped in a cloth napkin and serve alongside for dipping into the flavorful broth.
Variations to Try
This recipe welcomes adaptation based on what you have available or your dietary preferences. During summer months, I often add diced zucchini or yellow squash in the last 5 minutes of cooking for extra vegetables and texture. Winter variations might include sweet potatoes, which add a lovely counterpoint to the spice.
- For a heartier version, add a can of drained and rinsed black beans when returning the shredded chicken to the pot.
- Vegetarians can skip the chicken entirely, double the beans, and use vegetable broth for a soup thats equally satisfying.
- If fresh corn is in season, cut kernels from two cobs and add them in the last 5 minutes for a wonderfully sweet crunch.
Save This chicken tortilla soup has become my kitchen ambassador, welcoming friends and family into my home with open arms regardless of season. In each spoonful, theres comfort, vibrancy, and a reminder that good food doesnt have to be complicated to be memorable.
Recipe FAQs
- → How do I make this soup spicier?
Leave the seeds in the jalapeño when chopping, or add a pinch of cayenne pepper along with the other spices. You can also serve with hot sauce on the side for customizing heat levels.
- → Can I use rotisserie chicken?
Absolutely. Skip the raw chicken simmering step and add shredded rotisserie chicken during the last 5 minutes of cooking just to warm through. This cuts the total time down to about 25 minutes.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Keep tortilla strips separate in a sealed bag to maintain their crunch. Reheat gently on the stovetetop, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, freeze the soup without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Make fresh tortilla strips when serving for the best texture.
- → What other toppings work well?
Sliced avocado, shredded cheese, sour cream, extra cilantro, radishes, or a dollop of Greek yogurt all complement the flavors. Warm tortillas or crusty bread make excellent sides for soaking up the broth.
- → How do I make it vegetarian?
Omit the chicken and use vegetable broth instead of chicken broth. Add a can of drained black beans with the corn for protein, and consider adding extra vegetables like zucchini or carrots for more substance.