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EASY Tortilla Soup Recipe

This Tortilla Soup Recipe is rich, hearty, and easy to make.Loaded with chicken, corn, tomatoes, and crispy tortilla strips.Perfect for cozy family dinners and meal prep.
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Prep Time 20 minutes
Course Soup
Cuisine American

Ingredients
  

  • For the Soup
  • 1/2 cup neutral oil such as grapeseed or canola, plus more as needed
  • 6 corn tortillas halved and thinly sliced into strips
  • 1 large yellow or white onion finely diced
  • 2 medium poblano peppers seeded and finely diced
  • 3 cloves garlic finely grated or minced
  • 2 tablespoons fresh cilantro stems chopped
  • 2 teaspoons ground ancho chili powder or regular chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 carton low-sodium chicken broth
  • 4 cups shredded cooked chicken
  • 2 cups frozen corn kernels
  • 1 can fire-roasted crushed tomatoes
  • 1 cup water
  • 2 tablespoons fresh lime juice
  • Optional Toppings
  • Shredded Colby Jack cheese
  • Chihuahua cheese
  • Mild cheddar cheese
  • Diced avocado
  • Chopped cilantro leaves
  • Lime wedges

Instructions
 

  • Heat the neutral oil in a Dutch oven or large pot over medium heat until shimmering.
  • Line a plate with paper towels. Fry the tortilla strips in batches, stirring often, until crisp and golden brown, about 45 to 60 seconds per batch.
  • Transfer the fried tortilla strips to the prepared plate and lightly sprinkle with kosher salt.
  • Carefully discard all but 3 tablespoons of oil from the pot.
  • Add the diced onion, poblano peppers, garlic, and cilantro stems to the pot. Cook over medium-high heat until softened and lightly browned, about 8 minutes.
  • Stir in the chili powder, cumin, oregano, and salt. Cook for 1 minute until fragrant.
  • Add the chicken broth, shredded chicken, frozen corn, crushed tomatoes, and water.
  • Bring the Tortilla Soup Recipe to a boil, then reduce the heat and simmer for 15 to 20 minutes.
  • Remove the soup from the heat and stir in the fresh lime juice.
  • Taste and adjust seasoning with additional salt if needed.
  • Serve hot topped with crispy tortilla strips, avocado, cheese, cilantro, and lime wedges.

Notes

  • Add black beans for extra protein and texture.
  • Monterey Jack cheese also works well as a topping.
  • Serve with warm cornbread or Mexican rice for a complete meal.
  • For a lighter version, reduce the oil slightly and bake the tortilla strips instead of frying.