If you’re looking for a quick and easy dinner idea, you can’t go wrong with this Amazing Crunchy Tortilla and Chicken Soup. This delicious soup is packed with shredded chicken, corn, beans, and homemade tortilla strips, making it a complete and satisfying meal. It’s the perfect choice for those chilly nights when you want something comforting and hearty to warm you up. The best things about this recipe are that it is so easy to make, is a delicious and filling meal, and is sure to be a hit with the whole family!
Making Crunchy Tortilla Strips
I love different, complimentary textures when enjoying a hearty soup. For this soup, I like to add some crispy crunchy tortilla strips. If you’re also looking to add some crunch and texture to this soup, there are two easy ways to prepare tortilla strips: pan frying and baking.
For pan frying, begin by preheating a pan with some oil over medium-high heat. Take 8 small corn tortillas and cut them into thin strips. Fry the strips in a couple of batches, adding more oil as needed to prevent sticking. Once the strips are golden brown and crispy, remove them from the pan and let them drain on a paper-towel-lined plate.
If you prefer a healthier alternative, baking is a great option! Start by tossing the tortilla strips in a bowl with 1-2 tablespoons of oil until they are well coated. Spread the strips out on a cookie sheet in a single layer and bake them at 350ËšF for 10-15 minutes. You’ll know they’re done when they’re crispy and lightly golden.
Hacks for the Best Soup
Do you have some leftover chicken in your fridge that you don’t know what to do with? Or maybe you have a rotisserie chicken you’ve already enjoyed but still have some meat left over. A great way to use up that chicken is by making a fresh batch of this soup! To make the soup even more delicious, consider using low-sodium bone broth or making your own chicken broth. If you love spicy food, don’t be afraid to add some extra jalapeños to the mix. To save time, you can use canned corn and beans instead of cooking them from scratch. Finally, to prevent your avocado from browning, cut it right before you serve the soup. And remember, depending on the type of tomatoes and broth you use, you may need to adjust the salt to taste at the end.
Dealing with Leftovers
When it comes to storing leftover soup, it’s important to keep it fresh and safe for consumption. One of the best ways to do this is by placing it in an airtight container and storing it in the refrigerator. Your soup will stay fresh for a few days, giving you enough time to enjoy it again later.
However, if you find yourself with more soup than you can eat within that timeframe, you can easily freeze it in an airtight container for about 2 months. This is a great way to extend the life of your soup and ensure that you always have a delicious meal ready to go.
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4-6
What do you need to make Crunchy Tortilla & Chicken Soup
3 tbsp. butter
1 small white onion, diced
1 small red bell pepper, chopped
2 large Jalapenos, chopped (seeds optional)
1 tsp. cumin
1 tbsp. garlic, minced
½ tsp. chili powder
1 tsp. paprika
¼ cup fresh oregano, chopped
Squeeze of fresh lime juice
1 15 oz can Rotel
4 cups shredded chicken breast
1 liter chicken broth
1 large tortilla
How to make Crunchy Tortilla & Chicken Soup
Prepare the tortilla and cut into strips.
Add the butter to a medium-sized pot with the peppers, onions, and jalapenos. Cook until soft and tender.
Season the softened vegetables by adding the cumin, garlic, chili powder, paprika, cumin, oregano, and lime juice to the pot.
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Pour in the chicken broth and can of Rotel and stir everything together.
Finally, add in the chicken breast. Cook for 40-50 minutes.
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Serve the tortilla strips on top
Enjoy!
Crunchy Tortilla & Chicken Soup
Ingredients
- 3 tbsp. butter
- 1 small white onion, diced
- 1 small red bell pepper, chopped
- 2 large Jalapenos, chopped (seeds optional)
- 1 tsp. cumin
- 1 tbsp. garlic, minced
- ½ tsp. chili powder
- 1 tsp. paprika
- ¼ cup fresh oregano, chopped
- Squeeze of fresh lime juice
- 1 15 oz can Rotel
- 4 cups shredded chicken breast
- 1 liter chicken broth
- 1 large tortilla
Instructions
Prepare the tortilla and cut into strips.
Add the butter to a medium-sized pot with the peppers, onions, and jalapenos. Cook until soft and tender.
Season the softened vegetables by adding the cumin, garlic, chili powder, paprika, cumin, oregano, and lime juice to the pot.
Pour in the chicken broth and can of Rotel and stir everything together.
Finally, add in the chicken breast. Cook for 40-50 minutes.
Serve the tortilla strips on top
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 258Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 86mgSodium: 812mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 25g
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