Chicken Tortilla Soup Crispy Strips (Printable Version)
Comforting chicken soup with black beans, corn, and crispy tortilla strips in a zesty tomato broth.
# What You'll Need:
→ For the Soup
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→ For the Crispy Tortilla Strips
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→ Optional Toppings
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# Directions:
01 - Preheat oven to 400°F. Cut tortillas into thin strips. Toss with 2 tablespoons oil and 1/4 teaspoon salt. Spread on a baking sheet in a single layer and bake for 8-10 minutes, flipping halfway, until golden and crisp. Set aside to cool.
02 - In a large pot, heat 2 tablespoons oil over medium heat. Add onion and sauté for 4-5 minutes until soft. Add garlic and jalapeño; cook for 1 minute until fragrant.
03 - Stir in cumin, chili powder, smoked paprika, and oregano; cook for 30 seconds to release their essential oils.
04 - Add diced tomatoes with juices and chicken broth. Bring to a simmer.
05 - Add shredded chicken, black beans, corn, salt, and pepper. Simmer gently for 15 minutes to allow flavors to meld.
06 - Stir in lime juice and fresh cilantro. Taste and adjust seasoning if needed.
07 - Ladle soup into bowls. Top with crispy tortilla strips and desired toppings.
# Expert Advice:
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- Its the kind of soup that tastes like it simmered all day even though it comes together in under an hour
- The homemade tortilla strips transform everything from ordinary takeout fake into something youll crave on rainy days
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- The soup tastes better the next day so consider making it ahead and reheating gently
- Adding the cilantro and lime at the very end keeps them from cooking out and losing their punch
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- If the soup gets too thick after refrigerating, thin it with a splash of broth when reheating
- Make double the tortilla strips because they disappear faster than you expect