Chicken Tortilla Soup
Shredded chicken in a quick tomato broth with crispy tortilla strips, bright lime, and avocado. Weeknight comfort that feels restaurant-quality in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 2.5 cups rotisserie chicken, shredded
- 1 can (14.5 oz) diced tomatoes (canned)
- 4 cups chicken broth
- 4 whole corn tortillas
- 1 whole lime
- 1 whole avocado
- 1 to taste salt and pepper
Instructions
- 1
Heat oil in a large pot over medium. Cut tortillas into thin strips and fry in batches until crispy and golden, ~3 minutes per batch. Transfer to paper towels.
- 2
Pour broth and diced tomatoes (with juice) into the same pot. Bring to a boil, then add shredded chicken.
- 3
Simmer for 5 minutes until flavors blend. Taste and season with salt and pepper.
- 4
Ladle soup into bowls. Top with crispy tortilla strips, a slice of avocado, and a squeeze of fresh lime juice.
Tools you’ll need
- large pot
- skillet or shallow pan
- tongs
- paper towels
- ladle
- cutting board
- sharp knife
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