Ya know what’s not fair? It’s not fair that chicken noodle soup gets crowned the ultimate soup comfort food. I completely disagree with this. Truth be told I actually hate chicken noodle soup. Now I know what people say, “Hate is a strong word.” But I can assure you, I truly do not like not one bit chicken noodle soup.
So I can’t try and take away chicken noodle soup’s comfort food status without replacing it with what I think is the ultimate soup comfort food. Chicken Tortilla Soup with Homemade Tortilla Strips is it. This friends, is comfort in a bowl.
What’s so comforting about this chicken tortilla soup? It’s stocked with black beans, corn, diced tomatoes, chicken stock, spices, tender rotisserie chicken then topped with homemade crispy tortilla strips and crumbled Queso Fresco. You can even take it a step further and add pepper jack cheese for a bit more kick and cheesy comfort.
This is called a soup, but it’s also bordering on a chowder. It’s thicker than a straight broth soup but not as thick as something like Creamy Mexican Corn Chowder. It’s the perfect blend between a soup and a chowder. A meal in itself, this loaded chicken tortilla soup is packed with everything you need to feel and satisfied after lunch or dinner.
How to make homemade tortilla strips
Homemade tortilla strips are so easy to make and taste fresh and perfectly seasoned.
- Take 4 flour tortillas, the size for tacos not the size for burritos. You need flour tortillas not corn. Corn tortillas don’t get the crisp you need, and you’ll be able to get the extra crispiness with flour tortillas.
- In a small bowl, mix 1 tablespoon of vegetable oil with 1/8 teaspoon of each of these seasonings: salt, garlic powder, onion powder, and paprika.
- Brush each of the 4 flour tortillas with the spiced oil mixture with a basting brush. Then, with a pizza cutter slice each tortilla into thin strips.
- Place under the broiler on high for 4 minutes, then remove and flip all the strips over, and broil for an additional 3 minutes.
Important to note, the strength of the broiler can vary by oven. Always watch something very closely when it’s under the broiler since these can go from perfect to burnt very quickly. The cooking times above were perfect for my broiler which is located under the oven with the open flame. When cooked, they should be dark brown and snap when you break them in half.
These crispy homemade tortilla strips are the perfect topper for chicken tortilla soup. So crunchy and seasoned, they add an extra warmth that you won’t get with just regular tortilla chips.
This makes the perfect leftover lunch! Just bring a side of the tortilla strips, queso freso and lime and you’ve got an easy and comforting lunch at your desk.
While I think the pepper jack cheese is optional, the Queso Fresco and extra lime juice in my opinion are note. These two additions are key ingredients that make this extra special and savory. Don’t skip these!
This recipe used shredded rotisserie chicken. This saves you cooking time from having to cook and shred a chicken breast. It also means you get the most perfectly tender and moist chicken for this soup which is so important. You don’t have to buy the rotisserie chicken the same day you want to use it either. I bought my a day ahead, popped it in the fridge, then the next day shredded it for this soup and it was perfect!Print
Chicken Tortilla Soup with Homemade Tortilla Strips
A hearty soup that’s a blend between a soup and a chowder. Packed with black beans, corn, tomatoes and rotisserie chicken then topped with lime juice and queso fresco. This is comfort food in a bowl!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
For the Homemade Tortilla Strips
4 flour tortillas, taco sized
1 tablespoon vegetable oil
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon paprika
For the Soup
2 tablespoons olive oil
2 and 1/2 cups shredded rotisserie chicken
1/2 of of white or yellow onion, diced
3 cloves of garlic, grated
1 14.5oz can petite diced tomatoes, drained
1 15oz can black beans, drained
2 and 1/2 cups corn– you can use canned or frozen. If you use frozen (which I did here) you need to cook it first. One 12oz bag worked for this recipe
3 14.5oz cans of chicken broth or stock
1 15oz can crushed tomatoes
5 teaspoons corn starch
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon oregano
2 teaspoons chopped cilantro
1 tablespoon fresh squeezed lime juice, plus lime juice for garnishing
Crumbled Queso Fresco for garnish
Optional: Pepper jack cheese
1. To make the tortilla strips, take 4 flour tortillas, the size for tacos not the size for burritos. You need flour tortillas not corn. Corn tortillas don’t get the crisp you need, and you’ll be able to get the extra crispiness with flour tortillas. In a small bowl, mix 1 tablespoon of vegetable oil with 1/8 teaspoon of each of these seasonings: salt, garlic powder, onion powder, and paprika. Brush each of the 4 flour tortillas with the spiced oil mixture with a basting brush. Then, with a pizza cutter slice each tortilla into thin strips.Place under the broiler on high for 4 minutes, then remove and flip all the strips over, and broil for an additional 3 minutes.
2. Pour the olive oil into a large pot and heat over medium heat, add the diced onion and garlic and cook for a minute, then pour in the cooked corn and cook for 10 minutes, stirring occasionally.
3. Pour in the chicken broth, diced tomatoes, crushed tomatoes, black beans, shredded chicken, corn starch, salt, pepper, cumin, chili powder, garlic powder, paprika, cilantro, lime juice, and oregano. Stir so everything is blended together then raise the heat to bring to a boil, reduce heat and simmer for 20 minutes.
4. To serve, ladle soup into a bowl and top with crumbled queso fresco, fresh squeezed lime juice, and the homemade tortilla strips.
An option serving method if you want to make this cheesy, pour soup into oven/broiler safe bowls, top with shredded pepper jack cheese ans broil several minutes until browned and bubbly.