The Best Tortilla Soup
Creamy, smoky, and deeply comforting, this tortilla soup combines crispy fried tortilla strips, tender shredded chicken, fire-roasted tomatoes, and a bright finish of avocado and cilantro.
Equipment
- Medium saucepan
- Slotted Spoon
- Paper towels
Ingredients
Tortilla Strips
- 6 pieces Corn Tortillas, cut into strips
- 1/4 cup Vegetable Oil, for frying
Aromatics
- 1 small Onion, chopped (about 1/3 cup)
- 2 cloves Garlic, finely chopped
- 1 medium Poblano or Jalapeño Pepper, seeded and chopped
Soup Base
- 32 oz Reduced-Sodium Chicken Broth 1 carton
- 14 oz Organic Fire-Roasted Diced Tomatoes, undrained 1 can
- 1/2 tsp Coarse Salt
- 1 1/2 cups Shredded Cooked Chicken
Toppings
- 1 medium Ripe Avocado, peeled, pitted, and sliced
- 1 cup Fresh Cilantro or Green Onions, chopped
- 1 cup Spicy Yogurt, for drizzling
Instructions
- Cut the tortillas in half, then into thin strips. Heat the vegetable oil in a medium saucepan over medium-high heat. Fry the tortilla strips in batches until they are light brown and crispy, about 1–2 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- In the same saucepan, add the chopped onion and cook over medium-high heat for 2 minutes, stirring occasionally so it softens but doesn’t burn. Stir in the garlic and chopped poblano or jalapeño pepper; cook until tender-crisp, about 2–3 minutes.
- Pour in the chicken broth and add the undrained fire-roasted diced tomatoes and 1/2 teaspoon coarse salt. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to allow flavors to meld.
- Stir in the shredded cooked chicken and heat through for about 2–3 minutes, ensuring the chicken is warmed evenly and the soup is steaming.
- Divide half of the fried tortilla strips among four serving bowls. Ladle the hot soup over the strips, then top each bowl with a few avocado slices.
- Garnish with the remaining tortilla strips, chopped cilantro or green onions, and a generous drizzle of spicy yogurt. Serve hot and enjoy.
Notes
Store leftover soup in an airtight container for up to 3–4 days. Keep the fried tortilla strips separate to maintain crispness.