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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!

Ingredients

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

Instructions

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.

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