El Torito Chicken Tortilla Soup
Warm, hearty, and bursting with authentic Mexican flavors, El Torito Chicken Tortilla Soup is the ultimate comfort food. This zesty soup combines tender shredded chicken, aromatic spices like cumin and chili powder, and fresh ingredients such as Roma tomatoes, jalapeños, and cilantro to create a savory broth that’s full of depth. Crispy homemade tortilla strips add the perfect crunch, while creamy diced avocado, shredded cheese, and a squeeze of fresh lime elevate every bite. Ready in just 45 minutes, this easy-to-make recipe is perfect for a cozy dinner or a flavorful appetizer. Serve it piping hot and customize with toppings like sour cream and extra cilantro for a dish that’s as versatile as it is delicious. Make this classic chicken tortilla soup tonight and transport your taste buds straight to Mexico!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 4 large garlic cloves, minced
- 1 small jalapeño, minced
- 3 large Roma tomatoes, diced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 medium corn tortillas, cut into strips
- 0.25 cups vegetable oil (for frying)
- 1 large avocado, diced
- 0.25 cups cilantro, chopped
- 1 large lime, cut into wedges
- 1 cup shredded cheddar or Monterey Jack cheese
- 0.5 cup sour cream (optional)
Instructions
Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
Add diced onion, minced garlic, and minced jalapeño to the pot. Sauté until the onion is translucent, about 3-5 minutes.
Stir in diced Roma tomatoes, and cook for an additional 5 minutes until the tomatoes break down slightly.
Pour in the chicken broth and bring the mixture to a simmer.
Add shredded chicken, ground cumin, chili powder, oregano, salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld.
While the soup is simmering, heat 1/4 cup of vegetable oil in a skillet over medium heat for frying the tortilla strips.
Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Taste the soup and adjust seasoning if needed.
Serve the soup hot. Top each bowl with crispy tortilla strips, diced avocado, chopped cilantro, shredded cheese, and a dollop of sour cream if desired.
Squeeze fresh lime wedges over the soup for extra brightness before serving.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 6923 mg | 301% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 25.6 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1469 mg | 113% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4201 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
