She Strengthens

Hearty Chicken Tortilla Soup Recipe

A Flavorful Blend of Spices and Texture

This mouthwatering soup is a perfect blend of flavors, textures, and spices. With a medley of sautéed vegetables, dry spices, chicken broth, and tortillas, it’s a hearty and satisfying meal. To top it off, crispy fried tortilla strips and a dollop of cream add a delightful contrast.

Getting Started

To begin, soften a mix of onion, carrot, celery, and bell pepper in a pot. Then, add a blend of dry spices, including chili powder, coriander, cumin, oregano, paprika, and cayenne, to bring out their flavors.

Building the Soup

Next, add chicken broth, water, crushed tomatoes, and tortillas to the pot. Let the mixture simmer until the tortillas disintegrate and the soup thickens. This will take about an hour. During this time, you can prepare the crispy tortilla strips.

Crispy Tortilla Strips

Heat oil in a large frying pan until it reaches 350°F. Meanwhile, cut corn tortillas into thin strips. Fry the strips in batches until they’re golden brown and crispy. Remove them from the oil and season with salt and pepper.

Finishing Touches

Once the soup is ready, add shredded cooked chicken and heavy cream. Simmer until the flavors meld together, about 15 minutes. Taste and adjust the seasoning as needed.

Serve and Enjoy

Serve the soup hot, topped with crispy tortilla strips and your choice of garnishes, such as shredded Monterey Jack cheese, thinly sliced scallions, or a dollop of sour cream.

Tips and Variations

For a thicker soup, use 5 corn tortillas instead of 4. You can easily double this recipe to feed a crowd. If you prefer a shortcut, skip frying the tortilla strips and use regular crushed tortilla chips instead.