Description
This hearty Chicken Tortilla Soup with Baked Tortilla Strips is loaded with tender chicken thighs, vegetables, black beans, corn, and bold Mexican-inspired spices, all finished with a touch of sour cream and fresh lime for a silky, flavorful broth. Crispy homemade baked tortilla strips add the perfect crunch, while avocado, queso fresco, and cilantro make every bowl feel restaurant-worthy.
Ingredients
1 tablespoon olive oil
1/2 medium onion, chopped
1 small zucchini, chopped
1 medium potato, peeled and chopped
3 garlic cloves, minced
1 jalapeño pepper, seeded and diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 1/2 pound chicken thighs (about 4 - 5), trimmed
kosher salt, to taste
black pepper, to taste
28 ounces no-salt-added crushed tomatoes
10 ounces Rotel tomatoes with cilantro and lime
32 ounces low-sodium chicken broth
14 ounces no-salt-added black beans, drained and rinsed
14 ounces no-salt-added corn, drained and rinsed
1/4 cup cilantro, chopped, divided (reserve 2 tablespoons for garnish)
1/2 cup sour cream
1-2 teaspoons lime zest
1 lime, juiced
Homemade Tortilla Strips
2 tablespoons extra-virgin olive oil
8 corn tortillas (6")
pinch kosher salt
Instructions
- Preheat oven to 350°F/175°C. Cut tortillas into ½-inch strips, toss with 2 tablespoons olive oil, spread on a sheet pan, lightly salt, and bake 15 minutes (stir once if needed) until crisp and lightly golden; sprinkle with a pinch of salt as they come out and let cool.
- Season chicken thighs all over with kosher salt and black pepper and set aside at room temperature while you start the soup.
- Warm 1 tablespoon olive oil in a large pot over medium heat. Add onion and jalapeño and cook 3–4 minutes until softened; stir in zucchini and potato and cook 2 minutes.
- Stir in garlic, cumin, chili powder, and smoked paprika and cook 30 seconds until fragrant.
- Add crushed tomatoes, Rotel, and chicken broth; bring to a lively simmer. Nestle in the seasoned chicken thighs in the pot, cover partially, and simmer 18–22 minutes until the thighs are very tender (about 175°F/79°C).
- Transfer the thighs to a board, shred or chop them into bite-size pieces, and return them to the pot with the black beans and corn. Simmer 5–7 minutes until the zucchini is tender and flavors have melded; stir in half of the cilantro and adjust salt and pepper.
- Turn off the heat. In a small bowl, whisk the sour cream with a ladle of hot soup to temper, then stir it back into the pot; add the lime zest and lime juice and stir gently (do not boil after adding dairy).
- Ladle into bowls and top with avocado, queso fresco, and remaining cilantro; add tortilla strips on top just before serving, with lime wedges on the side.
Notes
Dice the potato and zucchini into about ½ inch pieces so they become tender in the stated simmer time.
Stir in half the cilantro before serving and scatter the rest on top for a fresh aroma.
Add tortilla strips right at the end so they stay crisp.
Leftovers make great lunches; keep strips separate and add just before eating.
For a smokier bowl, add a teaspoon of chipotle in adobo sauce during the bloom step to enhance the spices.
Since you’re using low-sodium broth and no-salt-added crushed tomatoes/beans/corn, season to taste at the end—remember, queso fresco adds salt, too.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Mexican