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Creamy Chicken Tortilla Soup with Crispy Tortilla Strips Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/creamy-chicken-tortilla-soup-with-crispy-tortilla-strips-recipe/