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Crispy Chicken Tortilla Soup with Creamy Toppings

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A quick and easy tortilla soup featuring a smoky broth, crispy chicken topping, and tangy creamy garnishes. Perfect for cozy nights and crowd-pleasing meals.

Ingredients

Scale
  • 4 cups chicken broth or stock (950 ml)
  • 14 oz canned diced tomatoes (400 g)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 medium boneless skinless chicken breasts, cut into bite-sized strips
  • 1/4 cup cornstarch (30 g)
  • Vegetable oil (for frying, such as canola oil)
  • Salt and pepper for seasoning
  • 1/2 cup Greek yogurt (120 ml) or dairy-free coconut yogurt
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro
  • 1 jalapeño, finely diced (optional)
  • Fresh corn tortilla strips (homemade or store-bought)
  • Shredded sharp cheddar or Monterey Jack cheese
  • Avocado slices
  • Fresh lime wedges

Instructions

  1. Prepare the Soup Base (15 minutes): Heat 1 tablespoon of oil in a large soup pot over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add canned diced tomatoes with juices, chicken broth, ground cumin, chili powder, salt, and pepper. Stir well and bring to a gentle simmer. Cook uncovered for 10 minutes to meld flavors.
  3. Cook the Crispy Chicken (10 minutes): Pat chicken strips dry and season with salt and pepper. Toss chicken pieces in cornstarch until evenly coated.
  4. Heat 1/2 inch of vegetable oil in a deep skillet over medium-high heat. Test oil by dropping a small piece of chicken; it should sizzle immediately. Fry chicken strips in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
  5. Make the Creamy Toppings (5 minutes): In a small bowl, combine Greek yogurt, lime juice, chopped cilantro, and jalapeño if using. Mix well and refrigerate until serving.
  6. Assemble and Serve: Ladle hot soup into bowls. Top each with crispy chicken strips, a dollop of creamy cilantro-lime topping, avocado slices, tortilla strips, and shredded cheese. Serve with lime wedges on the side.

Notes

Fry chicken just before serving to keep it crispy. Do not overcrowd the pan when frying. For a smoother soup, blend before adding toppings. Use organic chicken and fresh cilantro for best flavor. Can prepare soup base a day ahead and reheat gently. Baking chicken is a healthier alternative but less crispy.

Nutrition

Keywords: tortilla soup, crispy chicken, creamy toppings, quick soup, easy dinner, Mexican soup, weeknight meal, comfort food

Find it online: https://sofiaspice.com/crispy-chicken-tortilla-soup-recipe-easy-5-ingredient-creamy-toppings/