Authentic Chicken Tortilla Soup

“Discover the ultimate Authentic Chicken Tortilla Soup recipe, a flavorful and hearty dish packed with shredded rotisserie chicken, crispy tortilla strips, and a spicy, aromatic broth. Perfect for cozy dinners, this easy chicken soup recipe is ready in under 30 minutes and customizable with your favorite toppings like avocado, cheese, or fresh lime. Whether you’re looking for a comforting winter meal or a crowd-pleasing Tex-Mex dish, this chicken tortilla soup delivers on taste and simplicity. Learn how to make the best homemade chicken tortilla soup with step-by-step instructions and pro tips!”

Ingredients

• 1 medium yellow onion, chopped
• 1/4 cup jalapeño peppers, diced
• 1/2 cup fresh cilantro, chopped
• 4 cups chicken stock
• 1 tablespoon tomato paste
• 6 soft corn tortillas
• 2 cups shredded rotisserie chicken
• 1 tablespoon butter
• 3 teaspoons minced garlic
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1/4 teaspoon red cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon adobo all-purpose seasoning

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Instructions

1. Prepare the Tortilla Strips:
   • Heat 1 inch of oil in a shallow pan over medium heat.
   • Cut the tortillas into strips and fry for about 2 minutes, or until golden and crispy. Remove and drain on paper towels. Set aside.
2. Sauté the Aromatics:
   • Drain the excess oil from the pan, leaving a thin layer. Add butter and melt over medium heat.
   • Sauté the chopped onion for 3 minutes or until softened.
   • Add minced garlic, diced jalapeños, and half the chopped cilantro. Cook for an additional 2 minutes, stirring occasionally.
3. Season and Build the Flavor:
   • Mix in the chili powder, paprika, cayenne pepper, black pepper, garlic powder, and adobo seasoning. Stir to combine.
   • Add the tomato paste and mix thoroughly.
4. Simmer the Soup:
   • Pour in the chicken stock and add the shredded rotisserie chicken. Stir well to combine.
   • Reduce the heat to medium-low and simmer for 15 minutes, allowing the flavors to meld.
5. Serve:
   • Ladle the soup into bowls and top with the fried tortilla strips.
   • Garnish with extra chopped cilantro, if desired. Serve hot.

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Tips

• Adjust the Spice Level: Increase or decrease the amount of jalapeño and cayenne pepper based on your preference.
• Crispy Tortilla Strips: Ensure they are fully cooled before adding them to the soup to maintain crispiness.
• Use high-quality chicken stock for the best flavor.

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Variations and Substitutions

• Protein Options: Replace the chicken with turkey, shrimp, or black beans for a vegetarian version.
• Seasoning Alternatives: Substitute adobo seasoning with cumin and a pinch of oregano if unavailable.
• Additional Toppings: Try adding avocado slices, shredded cheese, sour cream, or a squeeze of fresh lime juice for extra flavor.

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FAQs

Q: Can I make the soup ahead of time?
A: Yes, the soup can be made in advance and stored in the refrigerator for up to 2 days. Add the tortilla strips just before serving to keep them crispy.

Q: Can I freeze this soup?
A: Absolutely! Freeze the soup base (without the tortilla strips) in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before serving.

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Serving Suggestions

• Pair with cornbread or a side of guacamole and tortilla chips for a complete meal.
• Serve with a light, refreshing drink like lime-infused sparkling water or iced tea.

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Why You’ll Love This Recipe

• Easy and Quick: Ready in under 30 minutes for a convenient meal.
• Rich and Flavorful: Packed with aromatic spices and fresh toppings.
• Versatile: Easily adaptable to different tastes and dietary preferences.