Classic Chicken Tortilla Soup
Traditional dish · Mexican
A rich and flavorful traditional Mexican chicken tortilla soup, featuring tender shredded chicken, a savory tomato-chile broth, and garnished with crispy tortilla strips, avocado, cheese, and cilantro.
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Ingredients
- Chicken breasts2 large
- Chicken broth6 cups
- Diced tomatoes1 can (14.5 oz)
- Onion1 medium, chopped
- Garlic3 cloves, minced
- Jalapeño pepper1, seeded and minced
- Canned chipotle peppers in adobo sauce1-2, minced
- Cumin1 teaspoon
- Dried oregano1 teaspoon
- Vegetable oil2 tablespoons
- Corn tortillas6, cut into strips
- Avocado1, diced
- Monterey Jack cheese1 cup, shredded
- Fresh cilantro1/2 cup, chopped
- Lime wedgesfor serving
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Boil chicken breasts in water until cooked through. Remove, shred, and set aside. Reserve chicken broth.
- 2
In a large pot, heat vegetable oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- 3
Add minced garlic and jalapeño, and cook for 1 minute more until fragrant.
- 4
Stir in diced tomatoes (undrained), minced chipotle peppers, cumin, and oregano. Cook for 2 minutes.
- 5
Pour in the reserved chicken broth and bring to a simmer. Reduce heat and let it simmer for at least 20 minutes to allow flavors to meld.
- 6
While the soup simmers, fry the tortilla strips in a separate pan with a little oil until golden brown and crispy. Drain on paper towels.
- 7
Add the shredded chicken to the simmering soup. Season with salt and pepper to taste.
- 8
Ladle the soup into bowls. Garnish generously with crispy tortilla strips, diced avocado, shredded cheese, and fresh cilantro. Serve with lime wedges.
