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Chicken Tortilla Soup Recipe: Easy Cozy Dinner for Cold Nights

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This Chicken Tortilla Soup is a comforting, flavorful dinner perfect for cold nights. With tender chicken, creamy avocado, crunchy tortilla strips, and a rich, smoky broth, it’s a crowd-pleaser that’s quick and easy to make.

Ingredients

Scale
  • 2 tablespoons olive oil (or canola oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground coriander (optional)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chilies
  • 6 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup frozen corn kernels
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1 lime (about 2 tablespoons)
  • 6 small corn tortillas, cut into thin strips
  • 2 tablespoons vegetable oil
  • Pinch of kosher salt
  • 1 large ripe avocado, peeled, pitted, and sliced
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • Extra lime wedges
  • Fresh jalapeño slices (optional)
  • Sour cream or Greek yogurt (optional)

Instructions

  1. Dice onion, bell pepper, and jalapeño (if using). Mince garlic.
  2. Heat olive oil in a large soup pot over medium heat. Add onion, bell pepper, and jalapeño. Cook for 4-5 minutes until softened.
  3. Add garlic and cook for 1 minute, stirring constantly.
  4. Sprinkle in cumin, chili powder, smoked paprika, oregano, and coriander. Stir and toast spices for 30 seconds.
  5. Add fire-roasted diced tomatoes and diced green chilies. Pour in chicken broth and stir, scraping the bottom of the pot.
  6. Stir in shredded chicken and frozen corn. Add salt and pepper. Simmer for 15-20 minutes, stirring occasionally.
  7. Optional: Ladle out 1 cup of soup and blend until smooth. Stir blended mixture back into the pot for a creamier broth.
  8. Squeeze in lime juice. Taste and adjust salt and pepper as needed.
  9. Cut corn tortillas into thin strips. Heat vegetable oil in a skillet over medium-high. Fry strips in batches until golden and crisp (1-2 minutes per batch). Drain on paper towels and sprinkle with salt. Alternatively, toss strips with oil and bake at 375°F for 8-10 minutes until crisp.
  10. Prepare toppings: slice avocado, chop cilantro, shred cheese, and set aside lime wedges, jalapeño slices, and sour cream.
  11. Ladle soup into bowls. Top with tortilla strips, avocado, cheese, cilantro, and desired extras. Serve immediately.

Notes

Prep toppings while the soup simmers to save time. Double the batch for leftovers—flavors deepen overnight. For vegetarian, swap chicken for beans and use vegetable broth. Watch tortilla strips closely—they burn fast. Adjust spice level to taste. Soup base can be made ahead and refrigerated for up to 2 days. Freeze soup without tortilla strips or avocado for up to 2 months.

Nutrition

Keywords: chicken tortilla soup, cozy dinner, Mexican soup, easy soup recipe, winter comfort food, family dinner, gluten-free, avocado soup, tortilla strips, spicy soup

Find it online: https://emmayum.com/chicken-tortilla-soup-recipe-easy-cozy-dinner-for-cold-nights/