Cozy and comforting, this tortilla chicken soup is topped with lime, avocado and crispy tortilla strips to be in the running for the most flavorful bowl you’ve had in awhile.
New year’s resolutions are now in full swing, which calls for some healthy eats around here! As I’m sure you’ve realized, I love tasty food, and I don’t think good for you has to equal bland or boring. Enter, this Crispy Chicken Tortilla Soup! This delicious, filling soup has lean chicken breast and tons of veggies, but the real star is the crispy tortilla strips you top it with. Instead of having limp, soggy tortilla pieces in the soup, you quickly fry some corn tortilla strips and throw those in instead. Texture heaven.
I have to admit that I haven’t had too much chicken tortilla soup in my day, but I think part of the reason is because I’m so picky. And I don’t like the aforementioned soggy tortilla pieces. But, much like tomato soup, I realized I actually loved this once I tried making it myself! The other advantage of making this yourself is, of course, you can make it as healthy as you want, and you know exactly what goes in it! 
If you’re looking for more yummy homemade soup recipes, look no further! Check out my Slow-Cooker French Onion Soup, Green Pea Soup with Crispy Prosciutto, Chicken Mushroom Orzo Soup, and Baked Potato Soup!
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Creamy Homestyle Chicken Tortilla Soup
- Total Time: 80 minutes
- Yield: 6 servings 1x
Description
A comforting and hearty chicken soup, thickened to a creamy consistency and packed with vegetables. Serve with homemade crispy tortilla strips and your favorite toppings for a perfect cold-weather meal.
Ingredients
- 1 tablespoon (15ml) olive oil
- 4 boneless skinless chicken thighs or breasts (cut into chunks)
- 2 stalks celery
- 1/2 cup (118ml) diced onion
- 1/2 cup (118ml) diced carrot
- 1 cup (237ml) diced bell pepper
- 1 14 ounce (397g) can diced tomatoes
- 1 teaspoon (5ml) paprika
- 1 teaspoon (5ml) turmeric
- 1 teaspoon (5ml) garlic powder
- 1 teaspoon (5ml) onion powder
- salt and pepper (as needed)
- 1/4 cup (59ml) milk
- 2 tablespoons (30ml) cornstarch
- 4-5 thin corn tortillas
- 2-3 cups (473ml - 710ml) vegetable oil (for frying)
- shredded Mexican blend cheese
- sour cream
- diced avocado
- lime slices
Instructions
- In a large soup pot, heat the olive oil over medium-high heat.
- Add the pieces of chicken, and season with salt and pepper. Cook until lightly browned on all sides.
- Add the celery, onion, carrot, and bell pepper. Sprinkle in the paprika, turmeric, garlic powder, and onion powder, and mix everything together. Continue to cook until vegetables are soft and fragrant, 5-6 minutes.
- Add the can of diced tomatoes. In a small bowl, whisk together the milk and cornstarch, and add that into the pot as well. Finally, add enough water to the pot to just cover all the vegetables and chicken.
- Cover, and allow soup to cook for at least one hour.
- Meanwhile, prepare the crispy tortilla strips. First, cut your corn tortillas into strips.
- In a small pot, heat the vegetable oil over medium-high. A tip for checking if the oil is hot enough is to float a toothpick in the oil; once small bubbles form around it, the oil is ready.
- Add the tortilla strips a handful at a time, making sure to not crowd the pan. Cook until lightly golden brown, then transfer to a plate lined with a paper towel to drain. Sprinkle with salt and set aside until needed.
- When ready to serve, pour some soup into a bowl. Top with tortilla strips, shredded cheese, sour cream, diced avocado, and a squeeze of lime juice. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Frequently Asked Questions
How do I make the crispy tortilla strips for the soup?
To make the crispy tortilla strips, slice corn tortillas into thin strips and quickly fry them in hot oil until golden brown and crispy.
Can I substitute chicken breast with another type of meat?
Yes, you can substitute chicken breast with shredded rotisserie chicken or even turkey if you prefer.
What vegetables work best in this tortilla chicken soup?
You can use a variety of vegetables such as bell peppers, corn, and zucchini to add flavor and nutrition to the soup.
