Easy Chicken Tortilla Soup

Name: Easy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 1.5 pounds boneless skinless chicken breasts; 1 yellow onion; 1 poblano pepper; 1 jalapeño pepper; 1 tbsp chipotle peppers in adobo; 1 tbsp tomato paste; 1 tsp chili powder; 1 tsp cumin; 1 tsp adobo seasoning; 14.5 oz cans fire roasted tomatoes; 6 cups chicken broth; 1 tsp salt; 1 tbsp olive oil; 5 corn tortillas; 2 tablespoons neutral oil; 0.5 tsp salt; 0.5 tsp chili powder; Tortilla strips; Jack cheese; Mexican crema or sour cream; 0.25 cup cilantro; 1 medium avocado; Green onions; Lime wedges

Cooking with Conks

This Easy Chicken Tortilla Soup is easy to make and packed with flavor. It has a smooth and smoky base made from chicken broth, peppers, tomatoes, and a little spice. Filled with shredded chicken and topped with homemade baked tortilla strips and whatever other toppings you like, this soup is a winner. It also comes together in less than an hour, so it’s perfect for weeknights or weekends.

Original sourcecookingwithconks.com/easy-chicken-tortilla-soup

Easy Chicken Tortilla Soup

Cooking with Conks

Cookingwithconks.com

Difficultyeasy

Ingredients

Soup:

Tortilla Strips:

Optional Toppings:

Instructions

0 of 8 done

Step 1
Preheat the oven to 400°F for the baked tortilla strips. You’ll make these while the soup cooks.
Step 2
Add olive oil to a large soup pot and cook the onions, poblanos, and jalapeños until they’re starting to get a little translucent, about 5 minutes.
Step 3
Mix in the chipotle peppers in adobo, tomato paste, salt, and spices and cook for about a minute more.
Step 4
Add the fire roasted tomatoes and broth and bring the liquid to a boil. Add the chicken breasts, cover the pot, and cook for about 20 to 25 minutes or until the chicken is cooked through.
Step 5
While the chicken is cooking, mix the cut tortilla strips, oil, and spices together and place the strips on an unlined baking sheet. Bake for 7 to 10 minutes or until golden. Remove from the oven and allow to cool (they’ll crisp as they cool).
Step 6
Remove the cooked chicken from the pot and shred it with 2 forks or chop it. Set the chicken aside.
Step 7
With an immersion blender, blend the soup until mostly smooth. Add the shredded chicken back to the pot and remove the soup from the heat.
Step 8
Ladle it into your favorite soup bowl and top with the baked tortilla strips and your desired toppings.

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Nutrition

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