Ingredients
- 3 tbsp olive oil
- 1/2 cup canola oil, for frying
- ~1.5 lbs shredded rotisserie chicken, skin removed
- ~1 cup chopped carrots
- ~1 cup chopped red bell pepper
- ~3/4 cup chopped yellow onion
- 4 large garlic cloves, whole
- 1 1/2 tbsp tomato paste
- 3 tbsp taco seasoning
- 5 cups chicken broth
- 1/3 cup heavy cream
- 3/4 cup corn, fresh or frozen
- 3/4 cup tomato sauce
- 8 small corn tortillas, sliced into strips
- 1 lime, juiced
- Kosher salt, to taste
- Toppings: shredded cheddar cheese, green onions, avocado, cilantro, jalapeños, sour cream
Sauté the Vegetables and Build the Soup Base
Heat the olive oil in a large Dutch oven or pot over medium heat. Add the carrots, red bell pepper, and onion and cook for ~7-10 minutes, stirring occasionally, until they have softened.
Add the whole garlic cloves and tomato paste. Cook for ~2-3 minutes more, stirring until the tomato paste darkens slightly.
Stir in the taco seasoning, corn, tomato sauce, and chicken broth. Bring the mixture to a light boil, then reduce the heat and let it simmer for ~10-15 minutes, until the vegetables are very tender.
Fry the Tortilla Strips
While the soup simmers, prepare the tortilla strips. Heat the canola oil in a large pan over medium-high heat. Once the oil is hot, add the tortilla strips in a single layer, working in batches if necessary.
Fry for ~6-8 minutes, stirring often, until they are golden brown and crispy. Use a slotted spoon to transfer the strips to a paper towel-lined plate and immediately sprinkle them with salt.
Blend the Soup and Serve
Once the vegetables in the soup are tender, turn off the heat. Use an immersion blender to blend the soup directly in the pot until it’s completely smooth.
Stir in the heavy cream, shredded chicken, and fresh lime juice. Taste the soup and add more salt if needed.
Ladle the soup into bowls and top with the crispy tortilla strips and your desired garnishes.
Creamy Chicken Tortilla Soup
Ingredients
- 3 tbsp olive oil
- 1/2 cup canola oil for frying
- ~1.5 lbs shredded rotisserie chicken skin removed
- ~1 cup chopped carrots
- ~1 cup chopped red bell pepper
- ~3/4 cup chopped yellow onion
- 4 large garlic cloves whole
- 1 1/2 tbsp tomato paste
- 3 tbsp taco seasoning
- 5 cups chicken broth
- 1/3 cup heavy cream
- 3/4 cup corn fresh or frozen
- 3/4 cup tomato sauce
- 8 small corn tortillas sliced into strips
- 1 lime juiced
- Kosher salt to taste
- Toppings: shredded cheddar cheese green onions, avocado, cilantro, jalapeños, sour cream
Instructions
- Heat olive oil in Dutch oven over medium heat. Sauté carrots, bell pepper, and onion for 7-10 minutes until soft.
- Add garlic cloves and tomato paste, cook 2-3 minutes until paste darkens.
- Stir in taco seasoning, corn, tomato sauce, and chicken broth. Bring to light boil, reduce heat and simmer 10-15 minutes.
- Meanwhile, heat canola oil in large pan over medium-high heat. Fry tortilla strips 6-8 minutes until golden. Drain on paper towels and salt immediately.
- Blend soup until smooth with immersion blender.
- Stir in heavy cream, shredded chicken, and lime juice. Season with salt to taste.
- Serve topped with crispy tortilla strips and desired garnishes.
