Chicken Tortilla Soup (Crunchy Strips, Ready in 35 Minutes)

What Makes This Recipe Work

Simmering the chicken right in the broth keeps it juicy and seasons the soup at the same time, and the strips go on at serving so they stay crisp.

Ingredients for Chicken Tortilla Soup (Crunchy Strips, Ready in 35 Minutes)

• 1 tbsp olive oil
• 1 lb (450 g) boneless, skinless chicken thighs or breasts
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chiles
• 4 cups (950 ml) chicken broth
• 8 corn tortillas, cut into 1-inch strips
• 2 tbsp neutral oil, for the tortilla strips
• 1 avocado, sliced, plus fresh cilantro and lime wedges, for serving

How to Make Chicken Tortilla Soup (Crunchy Strips, Ready in 35 Minutes)

1. Heat the olive oil in a large pot over medium-high heat, add the onion, and cook 4 minutes until softened.
2. Add the garlic, chili powder, and cumin and cook 30 seconds until fragrant.
3. Add the chicken, diced tomatoes, green chiles, and broth, bring to a boil, then reduce the heat and simmer 15 to 20 minutes until the chicken reaches 165°F (74°C).
4. Meanwhile, heat the neutral oil in a skillet over medium-high and fry the tortilla strips in a single layer 2 to 3 minutes until crisp and golden, then drain on paper towels and salt them right away.
5. Lift the chicken out, shred it with two forks, and return it to the pot; simmer 2 minutes more.
6. Taste the broth and adjust the salt and a squeeze of lime.
7. Ladle into bowls and top with the tortilla strips, avocado, and cilantro; serve with lime wedges.

Tips for the Best Chicken Tortilla Soup (Crunchy Strips, Ready in 35 Minutes)

• Fry the strips in a single layer so they crisp instead of steaming; for a hands-off option, bake them at 400°F for 10 to 12 minutes, turning once.
• Keep the strips in a warm oven while you finish the soup so they stay crunchy.
• Thighs shred more easily and stay juicy; take breasts out as soon as they hit 165°F.
• Add a squeeze of lime to each bowl right before serving to brighten the broth.

Variations and Substitutions

• Slow cooker chicken tortilla soup: add everything except the strips to the slow cooker, cook on low 6 to 7 hours, shred the chicken, then top with fresh strips to serve.
• Spicier: swap the green chiles for a diced jalapeño and add a pinch of cayenne with the chili powder.
• Make it heartier with a can of rinsed black beans stirred in with the tomatoes.
• Top each bowl with a dollop of sour cream or sliced radishes.

How to Store and Reheat

• Refrigerate the soup for up to 4 days and store the tortilla strips separately in an airtight container at room temperature.
• Crisp leftover strips in a dry skillet over medium heat for 2 minutes, or freeze the soup without strips for up to 3 months.

Chicken Tortilla Soup (Crunchy Strips, Ready in 35 Minutes) FAQ