Description
A bold, zesty chicken tortilla soup featuring tender shredded chicken simmered with diced tomatoes, corn, and flavorful spices, topped with crispy tortilla strips and a fresh, bright avocado salsa for a delightful contrast.
Ingredients
Soup
- 2 cups shredded cooked chicken
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ cup corn (fresh or frozen)
- Salt & pepper to taste
Avocado Salsa
- 1 avocado, diced
- ¼ cup chopped tomatoes
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
Toppings
- Crispy tortilla strips (quantity as desired)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes. Then add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Add Main Ingredients: Stir in the can of diced tomatoes (including juices), chicken broth, shredded cooked chicken, corn, cumin, chili powder, salt, and pepper. Mix well to combine all ingredients thoroughly.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 15 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Prepare Avocado Salsa: While the soup simmers, combine the diced avocado, chopped tomatoes, lime juice, and cilantro in a small bowl. Gently mix to ensure the avocado remains chunky and fresh.
- Serve: Ladle the hot soup into bowls. Top each serving with a generous spoonful of avocado salsa and sprinkle with crispy tortilla strips for texture and added flavor. Serve immediately.
Notes
- Add black beans or pinto beans for extra protein and fiber.
- Adjust the spice level by adding diced jalapeño peppers or a few dashes of your favorite hot sauce to the soup.
- Use fresh corn when in season for enhanced sweetness and texture.
- For a creamier texture, consider blending a portion of the soup before adding the corn.
- Use gluten-free tortilla strips to ensure the recipe remains gluten-free.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
