Description
A flavorful and hearty Chicken Tortilla Soup featuring tender shredded chicken thighs simmered with tomatoes, spices, and beans, topped with crispy tortilla strips, fresh cilantro, lime, and creamy cotija cheese or sour cream for a comforting and satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, minced
- 1–2 teaspoons cumin and/or chili powder
- A pinch of dried oregano (preferably Mexican oregano)
- One 28-ounce can crushed tomatoes
- 2 1/2 – 3 cups vegetable broth
- 1 pound boneless skinless chicken thighs
- 1 1/2 teaspoons salt
- 1 can pinto beans, drained and rinsed
Toppings
- Crispy tortilla strips
- Fresh cilantro leaves
- Lime wedges
- Cotija cheese or sour cream (crema)
Instructions
- Sauté Aromatics: Heat olive oil in a soup pot over medium heat. Add the diced red onion, minced garlic, minced jalapeño, cumin and/or chili powder, and dried oregano. Sauté for 5-10 minutes until the vegetables are very soft and fragrant.
- Add Liquids and Chicken: Pour in the crushed tomatoes and vegetable broth. Add the boneless skinless chicken thighs along with the salt. Bring the mixture to a simmer and cook for 10-15 minutes, or until the chicken is fully cooked through.
- Shred Chicken and Combine: Remove the chicken thighs from the pot and allow them to cool enough to handle. Shred the chicken into small, bite-sized pieces and then stir it back into the soup along with the rinsed pinto beans. Adjust the consistency by adding more broth if desired.
- Serve and Garnish: Ladle the soup into bowls and top generously with crispy tortilla strips, fresh cilantro, crumbled cotija cheese or a dollop of sour cream, and a squeeze of lime juice for added brightness and flavor.
Notes
- You can adjust the spice level by varying the amount of jalapeño and chili powder.
- Substitute vegetable broth with chicken broth for a richer flavor if desired.
- For a gluten-free version, ensure tortilla strips are made from corn tortillas.
- The soup can be made ahead and reheated; flavors improve after resting.
- Leftover soup freezes well for up to 3 months.
- Feel free to add corn or chopped bell peppers for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 270
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg
Keywords: Chicken tortilla soup, Mexican chicken soup, spicy chicken soup, tortilla strips, comfort food
