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I’ve gotta share my all-time favorite soup—I seriously crave it more than any I’ve had dining out. This quick chicken tortilla soup has totally replaced takeout for me on chilly nights when I want something super flavorful and cozy, fast. After trying so many copycats, this version is the only one that nails that warm, spicy broth, juicy chicken, and those can’t-stop-eating-them crispy tortilla strips that take it over the top.
This soup came together for me on a hectic night when my craving for classic tortilla soup hit hard, but going out was not happening. I just tossed in whatever I had, and surprise—it turned out way better than I imagined.
Flavorful Ingredients Guide
- Fresh Lime: Squeezing in some juice brightens up everything
- Black Beans: Adds plenty of protein and makes each bowl hearty
- Broth: Using a low-salt option helps you salt the soup just how you like it
- Tortillas: Don’t skip frying up corn tortillas for the best crunchy topping
- Chicken: Rotisserie chicken makes this super easy, but any leftover chicken totally works
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Soup Building Steps
- Layering Up:
- When you pour in your broth, use a spoon to scrape up caramelized bits from the pan—they add so much depth. All those flavors blend for a rich taste and awesome color.
- Getting Started:
- Kick things off by softening up onions and jalapeños in the pot. Letting the onions turn a little golden brings out crazy good flavor. Once you add the garlic, it’ll smell just like that awesome spot down the street.
I found my favorite twist on this soup during a freezing winter while playing around with different heat levels. Now even my kids—who think everything spicy is scary—ask for it all the time (as long as I don’t forget extra cheese for them).
Make It Your Way
Think of this as a base formula you can riff on. Sometimes I throw in bell peppers or zucchini if the crisper drawer is overflowing. Want it meatless? Just double up the beans and add more corn. It’s super adaptable—you can’t mess it up.
Topping Time
Lay out a fun toppings bar and let folks pile on whatever they’re feeling. My top picks? Chunks of avocado, lime slices, shredded cheese, sour cream, and, of course, loads of crunchy tortilla strips. Trust me, you’ll want to make extra strips—people get competitive for them!
Keep It Fresh
This soup just gets tastier after a day or so as everything melds together in the fridge. Don’t toss in those tortilla strips until the last second—you want them crunchy, not soggy! Also, it freezes really well if you need a ready meal for later.
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Expert Kitchen Hacks
- Warm up your spices with the veggies before tossing in broth for a flavor boost
- Keep fried tortilla strips sealed separately so they stay snappy
- Double up on crispy strips—they’ll go fast, trust me
- Do your taste check and salt just before dishing up
I’ve made this meal for everyone from little kids to picky adults, and I swear it never fails. It’s my trusty choice for rushed weekdays, casual hangouts, or whenever I’m craving comfort. Whether you’re a kitchen newbie or a pro, this soup’s got you covered with a cozy bowl of tasty, Mexican-inspired goodness.
Recipe FAQs
- → How can I make this spicier?
- Leave the jalapeño seeds in, sprinkle in more cayenne, or try a serrano pepper.
- → Do I have to make my own tortilla strips?
- Nope, store-bought works, but homemade ones are crunchier and tastier. Only takes about 15 minutes!
- → What’s the best way to store leftovers?
- Store the soup and strips in separate containers. The soup lasts 5-7 days in the fridge, and the strips stay crispy for 5 days at room temp.
- → Can I freeze the soup?
- Definitely! Just freeze it without toppings. It’ll keep up to 4 months. Make fresh tortilla strips when you’re ready to serve.
- → Can I swap out the beans?
- Sure, pinto or kidney beans are good substitutes for black beans.