Authentic Mexican Homemade Tortilla Soup
A warm and flavorful soup made with tender chicken, zesty tomatoes, and crunchy tortilla strips, perfect for any occasion.
Ingredients
For the Soup
- 2 tablespoons olive oil For sautéing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 4 cups chicken broth Use high-quality broth for best flavor
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups cooked chicken, shredded Can use leftover chicken
- 2 medium avocados, diced For topping
- 1 cup fried tortilla strips For topping
- 1/4 cup fresh cilantro, chopped For garnish
- to taste Salt and pepper
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until the onion is tender and translucent.
- Stir in the diced tomatoes and cook for about 2-3 minutes until softened.
Cooking
- Pour in the chicken broth and add the ground cumin and chili powder.
- Bring the mixture to a boil, then lower heat to a simmer.
- Add the shredded chicken, adjusting salt and pepper to taste, and let simmer for 10 minutes.
Serving
- Ladle the hot soup into bowls and top with diced avocados, tortilla strips, and fresh cilantro.
- Offer sliced jalapeños or hot sauce on the side for extra heat.
Notes
For storage, let soup cool before transferring to an airtight container. Keeps for 3-4 days in the refrigerator or can be frozen for up to 3 months.