Restaurant-Style Chicken Tortilla Soup at Home

Chicken tortilla soup is fast to prepare, perfectly flavored, and chunky. This soup is a meal by itself because it contains shredded chicken, corn, beans, and handmade tortilla strips. It is filling, hearty, and comforting.

• 4 cups chicken stock
• 1 can or 14 1/2 ounces of tomatoes
• 2 tablespoons lime juice
• 1/2 jalapeno pepper (finely chopped)
• 1 can or 4 ounces of green chiles
• 2 tablespoons cilantro (chopped)
• 2 green onions, chopped
• 1 medium carrot, diced
• 3/4 cup corn, either fresh, canned, or frozen and drained
• 1 cup chicken (cooked, chopped)
• 1/2 teaspoon black pepper
• Optional: kosher salt to taste
• For frying, use up to 1/2 cup of vegetable oil
• 3 corn tortillas, cut into 1/2-inch-wide strips, or corn tortilla chips or strips from the store
• 1/2 cup Monterey Jack cheese

• In a sizable pot or Dutch oven, combine the tomatoes, lime juice, jalapeño, green chiles, cilantro, green onion, carrots, and corn with the chicken stock.
• 45 minutes of simmering and low-heat cooking.
• About five minutes before completion, add the chopped chicken. Black pepper that has just been freshly ground should be used to taste and flavor.
• When the soup is nearly done, bring the temperature of 1 inch of vegetable oil in a deep pot to 360 Fahrenheit.
• To make the tortilla strips crispy, cook them in batches for a little period of time.
• Serve tortilla strips and shredded cheese on the side, or top each bowl of soup with them.

You can add your own preferred toppings in addition to the tortilla strips.

• Fresh: lime juice, cilantro, and red onion
• Creamy: Avocado, sour cream, shredded cheese, Cotija cheese, and other creamy ingredients
• Other favorites: Guacamole, pico de gallo

With this chicken tortilla soup dish, you may serve a fresh corn salad, a vibrant, zesty cabbage slaw, or even straightforward cheese quesadillas.

Your leftover soup should be stored in the refrigerator in an airtight container without any toppings. It should remain fresh for 3 to 4 days.

Additionally, you can freeze soup for up to two months in an airtight container. When you're ready to consume it, let it defrost overnight in the refrigerator. In a saucepan, reheat the soup by bringing it to a boil.

Final word

This delicious chicken tortilla soup is look like a taco in soup form. Chunky vegetables, shredded chicken, beans, and sweet corn all go well with the dish's hearty tomato and chicken broth.

The soup is a great option for lunch or dinner and is especially wonderful for meals during cooler weather.