Creamy Chicken Tortilla Soup with Crispy Tortilla Strips Recipe

Introduction

This Chicken Tortilla Soup is a hearty, flavorful meal perfect for cozy dinners. Loaded with tender chicken, smoky bacon, and a blend of spices, it offers a satisfying combination of textures and tastes. Crispy tortilla strips add the perfect crunchy finish.

Ingredients

• 5 strips uncooked bacon, cut into small pieces
• 1 cup chopped onion (about one medium onion)
• 1 cup diced red pepper (about one red pepper)
• 1 finely chopped jalapeno, seeds removed
• 1 Tablespoon minced garlic (about 4-5 cloves)
• 3 ½ cups low sodium chicken stock
• 14 oz can fire roasted diced tomatoes, undrained
• 14 oz can black beans, rinsed and drained
• 10 oz mild enchilada sauce
• 1 cup frozen sweet corn
• 7 oz can diced green chilis
• 1 Tablespoon chili powder (½ Tbsp ancho chili powder and ½ Tbsp regular chili powder recommended)
• 1 teaspoon sugar
• ¾ teaspoon cumin
• ½ teaspoon kosher salt
• ½ teaspoon paprika
• ½ teaspoon ground black pepper
• 3-4 cups shredded or diced cooked chicken (rotisserie chicken works well)
• 4 oz cream cheese, cut into cubes
• 1 Tablespoon fresh lime juice
• Optional toppings: avocado, cotija cheese, cilantro, sour cream, etc.
• 10 corn tortillas
• Olive oil (for drizzling)
• Kosher salt (for sprinkling)

Instructions

1. Step 1: Preheat your oven to 415°F (215°C) to prepare it for cooking the tortilla strips later.
2. Step 2: In a large heavy-bottomed pot or Dutch oven, cook the bacon pieces over medium heat until browned and crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. Step 3: Add the chopped onion, red pepper, and jalapeno to the pot and sauté until translucent, about 3-5 minutes.
4. Step 4: Stir in the garlic and cook for an additional 30 seconds until fragrant.
5. Step 5: Pour in the chicken stock, fire roasted tomatoes with juices, black beans, enchilada sauce, corn, diced green chilis, chili powder, sugar, cumin, ½ teaspoon kosher salt, paprika, black pepper, and the cooked chicken. Stir well to combine and bring to a simmer. Let it simmer gently for 20 minutes, stirring occasionally.
6. Step 6: While the soup simmers, prepare the tortilla strips. Cut the corn tortillas into strips about ¼ inch thick and 2 inches long. Spread them evenly on a parchment-lined baking sheet.
7. Step 7: Drizzle the tortilla strips lightly with about 1 tablespoon of olive oil and sprinkle with kosher salt. Toss gently to coat them evenly.
8. Step 8: Bake the tortilla strips in the preheated oven for about 10 minutes, or until crisp. Let them cool on the baking sheet.
9. Step 9: Once the soup has finished simmering, stir in the cream cheese cubes and fresh lime juice until the cream cheese is melted and fully incorporated. Return the cooked bacon to the pot and stir to combine.
10. Step 10: Serve the soup hot, topped with the crispy tortilla strips and your choice of optional toppings like avocado, cotija cheese, cilantro, or sour cream.

Tips & Variations

• For a spicier soup, leave the seeds in the jalapeno or add a pinch of cayenne pepper.
• Use rotisserie chicken for a quick and flavorful protein addition.
• Add a handful of fresh chopped cilantro to the soup before serving for extra brightness.
• Substitute cream cheese with sour cream for a tangier finish.
• To make tortilla strips ahead, store baked strips in an airtight container to keep them crunchy.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Keep tortilla strips separate and add them fresh when serving to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the bacon and chicken and use vegetable stock instead of chicken stock. You can add extra beans or vegetables for protein and texture.

How can I make this soup less spicy?

Remove the jalapeno seeds completely, reduce or omit the chili powder, and use mild enchilada sauce to control the heat level.

Creamy Chicken Tortilla Soup with Crispy Tortilla Strips Recipe

Print Recipe

★★★★★

4.8 from 123 reviews

A hearty and flavorful Chicken Tortilla Soup featuring crispy bacon, a medley of vegetables, black beans, enchilada sauce, and tender shredded chicken, topped with creamy cheese and zesty lime. This comforting soup is finished with oven-baked tortilla strips for a satisfying crunch and customizable toppings like avocado, cotija cheese, and sour cream.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Soup Ingredients

• 5 strips uncooked bacon, cut into small pieces
• 1 cup chopped onion (about one medium onion)
• 1 cup diced red pepper (about one red pepper)
• 1 finely chopped jalapeno, seeds removed
• 1 Tablespoon minced garlic (about 4–5 cloves)
• 3 ½ cups low sodium chicken stock
• 14 oz can fire roasted diced tomatoes, undrained
• 14 oz can black beans, rinsed and drained
• 10 oz mild enchilada sauce
• 1 cup frozen sweet corn
• 7 oz can diced green chilis
• 1 Tablespoon chili powder (½ Tbsp ancho chili powder and ½ Tbsp regular chili powder)
• 1 teaspoon sugar
• ¾ teaspoon cumin
• ½ teaspoon kosher salt
• ½ teaspoon paprika
• ½ teaspoon ground black pepper
• 3–4 cups shredded or diced cooked chicken (rotisserie chicken recommended)
• 4 oz cream cheese, cut into cubes
• 1 Tablespoon fresh lime juice

Optional Toppings

• Avocado slices
• Cotija cheese
• Fresh cilantro
• Sour cream

Tortilla Strips

• 10 corn tortillas
• Olive oil, about 1 Tablespoon for drizzling
• Kosher salt, for sprinkling

Instructions

1. Preheat Oven for Tortillas: Begin by preheating your oven to 415°F (215°C). This high temperature will ensure your tortilla strips become perfectly crisp and golden.
2. Cook Bacon: In a large heavy-bottomed pot or Dutch oven, add the bacon pieces and cook over medium heat until browned, crispy, and cooked through. Remove the bacon with a slotted spoon onto a paper towel-lined plate to drain and set aside.
3. Sauté Vegetables: Add the chopped onion, diced red pepper, and jalapeno to the pot. Cook over medium heat until the vegetables are translucent, about 3 to 5 minutes.
4. Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
5. Add Liquid and Seasonings: Pour in the chicken stock, fire roasted diced tomatoes with their juices, black beans, mild enchilada sauce, frozen corn, and diced green chilis. Then add chili powder, sugar, cumin, ½ teaspoon kosher salt, paprika, black pepper, and shredded cooked chicken. Stir everything well to combine and bring the mixture to a simmer.
6. Simmer Soup: Allow the soup to simmer gently for 20 minutes, stirring occasionally to meld the flavors.
7. Prepare Tortilla Strips: While the soup simmers, cut the corn tortillas into ¼-inch thick by 2-inch long strips. Spread the strips evenly on a parchment paper-lined baking sheet.
8. Drizzle and Season Tortilla Strips: Lightly drizzle about 1 tablespoon of olive oil over the tortilla strips and sprinkle with kosher salt. Use a spatula to toss and coat the strips evenly with olive oil and salt.
9. Bake Tortilla Strips: Transfer the baking sheet to the preheated oven and bake for about 10 minutes until the tortilla strips are crisp and golden. Remove from oven and let cool on the baking sheet.
10. Finish Soup: Once the soup has simmered, stir in the cubed cream cheese and fresh lime juice until the cheese has melted completely and incorporated into the soup.
11. Add Bacon and Serve: Return the cooked bacon pieces to the pot and stir well. Serve the soup hot, topped with crispy tortilla strips and your choice of optional toppings such as avocado, cotija cheese, cilantro, and sour cream.

Notes

• Removing seeds from the jalapeno reduces heat; leave seeds for spicier soup.
• Using rotisserie chicken saves time and adds great flavor.
• Low sodium chicken stock helps control salt level; adjust salt to taste.
• Crisp tortilla strips can be stored in an airtight container for up to 2 days.
• Feel free to substitute cream cheese with a dairy-free alternative for a different twist.
• For a thicker soup, reduce chicken stock slightly or simmer uncovered longer.

Keywords: Chicken Tortilla Soup, Mexican soup, comfort food, chicken soup with tortillas, easy chicken soup, bacon tortilla soup