My Personal Chicken Tortilla Soup Sopa De Tortilla
Indulge in vibrant flavors with "My Personal Chicken Tortilla Soup (Sopa de Tortilla)," a hearty and comforting dish that combines the zest of Mexican cuisine with homemade goodness. This recipe features tender, shredded chicken simmered in a rich broth infused with cumin, smoked paprika, and fire-roasted tomatoes, balanced by the brightness of lime juice and fresh cilantro. Crispy homemade tortilla strips add the perfect crunch, while creamy avocado, melted Monterrey Jack cheese, and optional sour cream create an irresistible medley of textures and flavors. Quick to prep and easy to customize, this soup is a crowd-pleasing favorite perfect for cozy nights or lively gatherings. Whether you're looking for a satisfying weeknight meal or a dish that impresses, this Chicken Tortilla Soup delivers on all fronts while celebrating authentic Mexican-inspired ingredients.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 piece jalapeño, finely diced (seeded for less heat)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 14.5 ounces canned fire-roasted diced tomatoes
- 6 cups chicken broth
- 2 tablespoons fresh lime juice
- 1 handful fresh cilantro, chopped
- 6 pieces corn tortillas
- 1 cup vegetable oil (for frying tortilla strips)
- 1 piece avocado, diced
- 1 cup shredded Monterrey Jack cheese
- 0.5 cup sour cream (optional, for garnish)
Instructions
Season the chicken breasts lightly with salt and pepper.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until it begins to soften. Stir in the minced garlic and diced jalapeño, cooking for an additional minute.
Add the ground cumin, smoked paprika, and chili powder. Stir for 1 minute to toast the spices and release their fragrance.
Pour in the canned fire-roasted diced tomatoes and chicken broth. Stir to combine. Bring the mixture to a boil.
Return the chicken breasts to the pot. Reduce the heat to a simmer, cover, and cook for 20 minutes, or until the chicken is fully cooked and tender.
While the soup simmers, cut the corn tortillas into thin strips. Heat 1 cup of vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Remove and drain on a paper towel-lined plate. Set aside.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup. Stir in the lime juice and chopped cilantro.
Taste the soup and adjust the seasoning with salt and pepper if needed.
Serve the soup hot, topped with crispy tortilla strips, diced avocado, shredded Monterrey Jack cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
4698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.1 g | 464% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 5430 mg | 236% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 28.5 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1421 mg | 109% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4616 mg | 98% | |
*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.
