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Fall Chicken Tortilla Soup

This Fall Chicken Tortilla Soup is a hearty, comforting dish featuring shredded chicken, roasted peppers, tomatoes, and spices simmered into a thick, flavorful broth. Topped with crispy tortilla strips and zesty garnishes, it has a rustic appearance with vibrant colors and a rich, smoky aroma. The final texture is thick yet smooth, with crunchy tortillas adding contrast to the warm, spiced soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie or poached
  • 4 roasted red peppers chopped
  • 1 can (14 oz) diced tomatoes with juices
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1.5 cups chicken broth low sodium
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste seasoning
  • 4 large tortillas cut into strips
  • 2 tablespoons vegetable oil for frying tortillas
  • optional cilantro for garnish
  • optional lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Baking sheet
  • Blender or Immersion Blender
  • Tongs

Method
 

  1. Preheat your oven to 400°F (200°C). Toss tortilla strips with a tablespoon of vegetable oil and spread evenly on a baking sheet. Bake for 8-10 minutes until crispy and golden, then set aside.
  2. While the tortillas bake, heat a large pot over medium heat. Add a splash of oil and sauté the diced onion until translucent and fragrant, about 3-4 minutes.
  3. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Pour in the diced tomatoes with their juices, chopped roasted peppers, ground cumin, chili powder, salt, and pepper. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for 8 minutes to develop flavor.
  5. Blend the soup using an immersion blender or transfer to a blender in batches, blending until smooth and creamy. Return to the pot if using a traditional blender.
  6. Add the shredded chicken and chicken broth to the blended soup. Stir well and simmer for an additional 10 minutes, adjusting seasoning as needed.
  7. Divide the hot soup among bowls and top generously with crispy tortilla strips. Garnish with chopped cilantro and lime wedges if desired for added brightness.
  8. Serve immediately, enjoying the warm, smoky, and hearty flavors of this seasonal soup.

Notes

To intensify smoky flavor, char the peppers over an open flame before roasting. For extra depth, add a pinch of smoked paprika. Ensure tortillas are crisp for a satisfying crunch topping.