Step-by-step instructions
Start by cutting the tortillas in half, then into thin strips. Heat the vegetable oil in a medium saucepan over medium-high heat. Fry the tortilla strips in small batches until they’re light brown and crispy. Remove them and let them drain on paper towels.
In the same saucepan, sauté the chopped onion on medium-high heat for about 2 minutes. Then, add the garlic and the chopped poblano or jalapeño pepper. Cook until these are tender-crisp, around 2-3 minutes.
Now, add the chicken broth, diced tomatoes, and salt to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
After the soup has simmered, stir in the shredded chicken and heat it through.
Divide half of the crispy tortilla strips among four serving bowls. Ladle the soup into each bowl, then top with slices of avocado.
Garnish with the remaining tortilla strips, chopped cilantro, and a drizzle of spicy yogurt. Serve hot and enjoy!
Best ways to enjoy it
For an inviting presentation, serve your tortilla soup in deep bowls with crispy tortilla strips artfully arranged on top. Add a few slices of fresh avocado for color and a sprinkle of cilantro or green onions for that fresh, herbaceous lift.
Pair it with a side of homemade pico de gallo, grilled corn, or even a refreshing green salad. For a complete meal, consider serving cornbread or avocado toast on the side.
How to store
Leftover tortilla soup can be refrigerated in an airtight container for up to 3 days. Ensure the soup has cooled down before placing it in the fridge. If you wish to freeze it, store it in freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months.
When reheating, always remember to heat it thoroughly to at least 165°F (74°C) to ensure safe consumption. Add a splash of broth or water when reheating to restore its original consistency.
Helpful cooking tips
- For extra flavor, try toasting the tortilla strips in a dry skillet before frying them.
- If you’re in a rush, precooked rotisserie chicken is an excellent shortcut for this recipe.
- Always taste your soup before serving and adjust the seasoning if needed. You might want an extra pinch of salt or some lime juice for brightness.
Creative twists
Feel free to customize this tortilla soup to your taste! Swap out the poblanos for bell peppers for a milder flavor, or add a dash of cumin for an extra kick. For a creamier texture, mix in some shredded cheese at the end or use sour cream in place of spicy yogurt. If you’re looking for a vegan version, substitute chicken with black beans and use vegetable broth instead.
FAQ
What is the prep time for this recipe?
The prep time for this tortilla soup is approximately 10 minutes, with a total cooking time of about 20 minutes. So, in about half an hour, you can have a delicious and hearty meal ready!
Can I make this soup vegan?
Absolutely! Substitute the shredded chicken with black beans or lentils, and use vegetable broth instead of chicken broth. You can also omit the yogurt or replace it with a cashew cream for a creamy touch.
How do I keep my tortilla strips crispy after cooking?
To keep your tortilla strips crispy, avoid adding them directly into the soup until you are ready to serve. Instead, use them as a topping right before serving, which will prevent them from becoming soggy.
This tortilla soup recipe is more than just a meal; it’s a way to bring warmth and comfort into your home. With its satisfying flavors and quick preparation, it’s sure to become a favorite in your kitchen!
