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a bowl of red tomato-chicken broth with shredded chicken and a modest tangle of crisp corn tortilla strips resting on the soup
Melissa Hart

Chicken Tortilla Soup

Bake the tortilla strips while the soup simmers so they arrive at the bowl crisp rather than turning soft on a waiting plate. This broth gets its body from blended tomatoes and onion, with a little chipotle for smoke. There are no beans or cream hiding the chicken here. Add the strips at the table, where the first few stay crunchy and the lower ones soften into the hot broth.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 small corn tortillas cut into thin strips
  • 2 tbsp olive oil divided
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 1 can crushed tomatoes 15 oz
  • 1 chipotle pepper in adobo finely chopped
  • 1 tsp ground cumin
  • 6 cups low-sodium chicken broth
  • 1 1/4 lbs boneless skinless chicken breast
  • 3/4 tsp fine salt divided
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the oven to 400°F. Toss tortilla strips with 1 tablespoon oil and 1/4 teaspoon salt, spread on a baking sheet and bake for 8 to 10 minutes, stirring once, until crisp.
  2. Heat the remaining oil in a soup pot and cook onion for 5 minutes. Add garlic, chipotle and cumin for 30 seconds, then add tomatoes and 1 cup broth; simmer for 5 minutes.
  3. Blend the tomato mixture smooth with an immersion blender. Add the remaining broth, chicken and remaining salt.
  4. Simmer gently for 18 to 22 minutes until the chicken reaches 165°F. Remove, shred and return the meat to the pot.
  5. Stir in lime juice and divide among bowls. Add the measured baked tortilla strips just before eating.