Kelly's Most Amazing (best ever) Chicken Tortilla Soup
One of the best Chicken Tortilla Soups you will ever make. The crunchy toppings make this soup a flavor-fest of savory textures that you won't get enough of.
Ingredients
- 2-3 cups vegetable oil, for frying
- 8 corn tortillas, thinly sliced
- 1 small onion, diced
- 2 large garlic cloves, minced
- 1 tbsp chili powder
- 2 tsp cumin
- ½ tsp dried oregano
- 1 bay leaf
- 8 cups chicken broth
- 8 oz tomato sauce
- salt, to taste
- 1 tsp sugar
- ½ tsp pepper
- 2 large boneless, skinless, chicken breasts
- 1⅔ cup frozen corn kernels, thawed
Toppings:
- chopped fresh cilantro
- sliced radishes
- diced red onion
- sour cream
- shredded cheddar cheese, optional
- diced avocado, optional
Instructions
- Pour oil into a sauce pan to a depth of about 1½ to 2 inches.
- Heat oil over medium heat.
- Cut corn tortillas in half and then into thin strips using a sharp knife.
- Once oil is hot fry tortilla strips until golden brown and crisp. Fry them in batches and drain them on a paper towel lined plate. Set aside while you prepare the soup.
- Transfer 2 tablespoons of the oil into a large heavy bottomed pan.
- Add diced onion and cook until onions are soft and translucent, about 5 minutes.
- Add cumin, chili powder, oregano and bay leaf to the pot. Stir to "bloom" the spices and coat them with the onions and oil in the pan, about 2 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add chicken broth, tomato sauce, salt, sugar, and pepper to the pot. Stir to combine.
- Increase heat and bring the mixture to a boil.
- Once broth comes to a boil, add the chicken breasts.
- Cover pot and simmer for 15 minutes or until chicken is cooked through.
- Remove chicken from the pot and shred using two forks.
- Add corn to the pot and simmer for 5 minutes or until corn is heated through.
- Add the shredded chicken breasts to the pot and simmer for an additional 5 minutes.
- Ladle soup into bowls.
- Top each bowl with toppings of your choice; fried tortilla strips, cilantro, sliced radishes, diced red onion, cheddar cheese, sour cream and diced avocado to serve.