That’s it, my friends. I hope you enjoy my recipe for chicken tortilla soup. Just how I like it! I hope you enjoy it as well. Family loved for sure! We’re talking Chicken Tortilla Soup, and it is the perfect soup. It’s filled with loads of chicken, black beans, lots of peppers and onion, tomatoes, corn, and lots of my favorite seasonings. And topped with crispy tortilla strips! I’ll show you how you can make them at home very easily from fresh corn tortillas, though you can easily skip that step and just use your favorite bag of tortilla chips. Either way, this is one of those very quick and easy soup recipes that you can have on the table pretty quickly. This comfort food will certainly fill your belly. Let’s talk about how to make chicken tortilla soup, shall we? Bring to a boil, then reduce the heat and simmer to cook the chicken through, about 20 minutes. You can simmer longer if you’d like, but don’t overcook the chicken. I usually do 30 minutes. Add the chicken to the pot and simmer another 5 minutes to warm it through. Prep the Fry Oil. Add 1/2 cup oil to a separate wide pot or pan to medium heat. Do not let the oil boil. Fry the Tortilla Strips. Add the tortilla strips and lightly fry them a few minutes per side, until they become a golden brown. Flip to fry both sides. Drain and Salt. Remove the fried tortilla strips and set them onto paper towels to drain. Lightly salt them. They will crisp up nicely. Baked Tortilla Strips. Toss the strips with 2 tablespoons olive oil and sprinkle lightly with salt. Bake at 375 degrees F (185 C) for 15 minutes, or until they turn a golden brown and crisp up. Set them aside until you are ready to use. Learn how to make crispy tortilla chips (baked or fried). You’ll enjoy the crunch, but it also looks extra delicious. Boom! Pretty easy, right? Chicken tortilla soup is ready to serve. Looks wonderful, doesn’t it? Nice and chunky and hearty and filling, and tasty! And just the right amount of spice for me. Such delicious soup! Cook the soup on low for 4 hours, or on high for 2-3 hours. Shred the chicken, then serve the soup into bowls and top with your favorite toppings! It’s also very freezer friendly. To freeze it, transfer the soup to freezer safe containers, seal them up, and freeze for up to 6 months. Let them thaw in the refrigerator when you’re ready to enjoy them again. Heat it up in a pot and you’re good to go. NOTE: This recipe was updated on 2/14/24 to include new information, photos, and video. It was originally published on 12/4/15.
