Mexican Tortilla Soup with Crispy Toppings (Printer-Friendly)
Rich tomato-chili broth with shredded chicken, crispy tortilla strips, avocado, cheese, and fresh cilantro.
# What You'll Need:
→ Soup Base
01 - 2 tablespoons vegetable oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 jalapeño, seeded and chopped
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1 can (14 oz) diced tomatoes
10 - 4 cups chicken broth
11 - 2 cups cooked, shredded chicken breast (about 8 oz)
12 - 1 cup frozen corn kernels
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - Juice of 1 lime
→ Crispy Tortilla Toppings
16 - 6 small corn tortillas, cut into thin strips
17 - 2 tablespoons vegetable oil
18 - Salt, to taste
→ Garnishes
19 - 1 ripe avocado, diced
20 - 1/2 cup shredded cheddar or Monterey Jack cheese
21 - 1/4 cup chopped fresh cilantro
22 - 1/4 cup sour cream or Mexican crema
23 - Lime wedges
# How-To Steps:
01 - Preheat oven to 400°F. Toss tortilla strips with 2 tablespoons vegetable oil and a pinch of salt. Spread on a baking sheet and bake for 8-10 minutes, tossing halfway, until golden and crisp. Set aside.
02 - In a large pot, heat 2 tablespoons oil over medium heat. Add onion and sauté for 4 minutes until translucent. Stir in garlic and jalapeño; cook for 1 minute.
03 - Add cumin, chili powder, smoked paprika, and oregano; cook for 30 seconds until fragrant.
04 - Stir in diced tomatoes and chicken broth. Bring to a simmer.
05 - Add shredded chicken and corn. Simmer uncovered for 15-20 minutes to blend flavors.
06 - Season with salt, pepper, and lime juice. Taste and adjust seasoning if needed.
07 - Ladle soup into bowls. Top each with crispy tortilla strips, diced avocado, shredded cheese, cilantro, a dollop of sour cream, and a wedge of lime.
# Expert Advice:
01 -
- The contrast between hot broth and cold toppings creates a symphony of textures in every bite
- Its a complete meal in a bowl that somehow feels light despite being incredibly satisfying
- The crispy tortilla strips stay crunchy because we bake them separately instead of frying
02 -
- The tortilla strips will soften quickly once they hit the hot soup, so serve them separately and let people add their own
- For vegetarian version use vegetable broth and add black beans instead of chicken for protein that still feels substantial
03 -
- Crisp your tortilla strips up to a day ahead and store them in an airtight container
- The soup actually tastes better the next day as the spices continue to meld together