Chicken Tortilla Soup

When it starts to cool down outside, its time to heat things up in the kitchen. If you’re anything like me, the start of fall means that my FAVORITE season is finally here! I can’t wait to cuddle up with my family to a good movie while a warm, savory soup is bubbling away in the other room. And I love to make this Chicken Tortilla Soup when it’s especially chilly outside, because it warms up the whole house. While the tortilla chips are crisping in the oven, the rest is slowly simmering away on the stove. Just thinking about it warms my soul.

Now, don’t let the long ingredient list deter you. It’s really not too bad! Most of the items should be things you already have on hand at home. I know that we keep our spice rack well-stocked, and chicken broth, Greek yogurt, limes, and avocados are pretty much staples on our grocery list. I do recommend cooking your chicken ahead of time, or even picking up some pre-cooked from the grocery store. That will save you TONS of time! Want to make yours at home? Try this easy Slow Cooker Roast Chicken for perfect, flavorful chicken.

I love taking the time to make my own tortilla chips. They take on a different texture, and you can completely customize the flavor. I kept it simple in this recipe with just a little paprika, but you could go a little crazy and try chili powder and lime, or maybe classic salt? And, these chips come out even crunchier than store-bought. Cutting them small means that not only will they look adorable in your bowl, but they will actually fit on your spoon too! They will add a little crunch to each bite.

You can also up the flavor by adding a little heat. Now personally, I’m a wimp. I can’t even handle a little jalapeno, hence the “optional” note next to it in the ingredients. But my husband loves spicy, and the hotter, the better in his opinion. So if you’re more like Zach, then add the jalapeno, and even keep the seeds in if you’re a daredevil! And I’m sure that means you always have a bottle of hot sauce in your fridge, so go to town.

So there you have it. Delicious, FLAVORFUL, chicken tortilla soup that the whole family will love. And if you enjoy recipes like this, be sure to check out my Slow Cooker Chicken Posole too! It has just as much flavor, but comes together in your slow cooker for the ultimate easy dinner!

Chicken Tortilla Soup

Print Recipe

A warm, savory soup that provides just the right amount of heat. Add a little spice to your night with a recipe the whole family will love!

• Author: Samantha Elaine
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 8 corn tortillas
• cooking spray
• 1 tsp paprika
• 4 tsp vegetable oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 jalapeno, seeded and minced (optional: add if you like it spicy!)
• 5 cups low-sodium chicken broth
• 1/4 cup cilantro leaves, roughly chopped
• 1 cup canned hominy, drained and rinsed
• 3 cups shredded, cooked chicken
• 1/2 red bell pepper, diced

Toppings:

• 4 radishes, thinly sliced
• 4 tbsp nonfat Greek yogurt *
• 1 lime, cut into 8 wedges
• 4 tbsp shredded jack cheese *
• 1 avocado, thinly sliced

Instructions

1. Preheat oven to 350F. Cut tortillas in half, then slice into thin strips. Line a baking sheet with aluminum foil, and spray generously with cooking spray. Scatter half the tortilla strips on the foil, spray again, and sprinkle with paprika. Bake 15 min until crispy, stirring halfway through.
2. In a 6 qt saucepan, heat oil over medium heat. Add onions, garlic, and cumin, and season with salt and pepper. Cook 5 min, stirring. Then add in jalapeno, if using, and cook for an additional minute.
3. Stir in 3 cups broth and the remaining tortilla strips, bring to a boil, then reduce heat and simmer 5 minutes. Pour into a blender along with half the cilantro, and blend into a chunky puree.
4. Add puree back to saucepan along with remaining broth, hominy, chicken, and bell pepper. Cook over medium heat for 10 minutes, and season with salt and pepper to taste.
5. Serve in 4 bowls, each topped with 1 tbsp yogurt, radishes, 1 tbsp cheese, lime wedge, avocado, and remaining cilantro.

Notes

*To make this dish lactose free, try using a plain, nondairy yogurt and nondairy cheese.

If you want to add even more heat, top your bowl of Chicken Tortilla Soup off with some habanero hot sauce!

I hope that you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.

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