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Saltgrass Chicken Tortilla Soup
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Chicken Tortilla Soup Recipe

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 jalapeño seeded and minced (optional for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups cooked shredded chicken rotisserie works fine
  • 4 cups chicken broth
  • 1 can 14.5 oz crushed tomatoes
  • 1 cup corn kernels fresh or frozen
  • 1/2 cup cilantro chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1 small tortilla cut into strips (for tortilla strips or chips)
  • Optional toppings: shredded cheddar avocado, sour cream, lime wedges

Instructions

  • Heat the olive oil in a large pot over medium heat. Sauté the onion until it’s soft and a little translucent, about 3–4 minutes.
  • Add the garlic and jalapeño. Cook for another 1–2 minutes until fragrant. Don’t burn the garlic—we’re aiming for perfume, not a campfire.
  • Stir in cumin and chili powder. Toast briefly to wake up the spices—about 30 seconds.
  • Pour in the chicken broth and crushed tomatoes. Bring to a gentle simmer.
  • Add shredded chicken, corn, and cilantro. Simmer for 8–10 minutes to meld the flavors.
  • Stir in lime juice, and season with salt and pepper to taste. Taste and adjust—seasoning is what makes it sing.
  • For tortilla strips, heat a little oil in a skillet and fry strips until crisp, or bake them for a lighter option. Top the soup with the crispy strips just before serving.