This recipe for chicken tortilla soup is quick, easy, and delicious. It is bursting with flavor and the perfect way to use up leftover roast chicken. How can such simple ingredients combine to create such a satisfying meal? I like to serve this luscious chicken tortilla soup with homemade corn muffins but warm tortillas or cheese quesadillas would be great too.
The recipe calls for making your own tortilla chips from fresh corn tortillas but to make this chicken tortilla soup even easier, feel free to substitute crushed tortilla chips. I hope you enjoy this deliciously easy recipe for chicken tortilla soup as much as we do.
******************************************Easy Chicken Tortilla Soup Recipe
6 corn tortillas (6 inch)
1/4 cup vegetable oil
1/3 cup chopped onion
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeņo chile, seeded, chopped
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
To make your own tortilla chips, preheat oven to 350 degrees. Brush tortillas on both sides with the oil, reserving the remaining oil for the soup. Cut tortillas in half then cut the halves into 1/4-inch strips. Put the corn strips on a foil lined baking sheet and bake until lightly golden brown and crisp, about ten minutes.
In a large saucepan over medium-high heat, heat the remaining oil (about 1 tablespoon). Add the chopped onion and kosher salt and cook for 2 to 3 minutes, stirring often. Add the garlic and chile and cook for 2 to 3 minutes, stirring frequently, until the vegetables are crisp-tender. Stir in the chicken broth and diced tomatoes. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Add chicken and cook until heated through.
To serve, peel and pit the avocado then chop it into large chunks. Divide half of the tortilla strips among 4 individual soup bowls. Ladle in the chicken tortilla soup. Top with avocado and cheese. Garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Makes four generous servings of chicken tortilla soup
