This Chicken Tortilla Soup is a delicious dinner that the entire family will love. It's full of veggies and sprinkled with the most delicious homemade tortilla strips.
Course Main Dish, Soup
Cuisine Mexican
Keyword chicken, tortilla
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 6people
Calories 386kcal
Equipment
soup pot
wooden spoon
10-inch skillet
Slotted spoon
ladle
Ingredients
FOR THE SOUP:
3Tablespoonsolive oil
2cupschopped white onionfrom about 2 medium onions
2cupschopped carrotsfrom about 4 carrots
1cupchopped celeryfrom 2 stalks
4largegarlic clovesminced
10cupschicken stock
214.5-ounce canspetite diced tomatoes
2largejalapeño peppersseeded and minced
1teaspoonground cumin
1teaspoonground coriander seed
1teaspoonsalt
½teaspoonblack pepper
¼cupchopped fresh cilantro leaves
86-inchyellow corn tortillasslightly stale
3cupsshredded rotisserie chicken
FOR THE HOMEMADE TORTILLA STRIPS:
66-inchcorn tortillassliced into 2-inch strips
1cupcanola oilor enough oil to cover up to a ¼ inch of your skillet
In a large, heavy-bottomed pot heat the olive oil over medium heat. Once shimmering, add the onions, carrots, and celery and cook, stirring often, until the onions are translucent and the edges begin to brown, about 7-8 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
Stir in the chicken stock, tomatoes, jalapeños, ground cumin, ground coriander, salt, pepper, and chopped cilantro.
Cut 8 corn tortillas in half, and then cut the tortillas crosswise into 1/2-inch strips. Stir them into the soup along with the rotisserie chicken. Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the temperature to low and simmer for 25 minutes. This will give the soup time to thicken a bit. While the soup simmers, make the tortilla strips.
MAKE THE TORTILLA STRIPS:
Pour the canola oil into a 10-inch skillet and heat over medium heat. Test to see if the oil is ready by flicking a couple of drops of water into the oil. If it sizzles, then the oil is ready. Add half of the tortillas to the hot oil and cook until golden brown, about 1-2 minutes. Use a slotted spoon to remove the tortilla strips to a paper towel-lined plate and sprinkle the strips with salt. Repeat with the remaining tortilla strips.
TO FINISH:
Ladle to soup into bowls and serve with the tortilla strips, cheese, sour cream, cilantro, and avocado.