Better Homes And Gardens Tortilla Soup

Frying your own crispy tortilla strips is KEY to this recipe. It's also not as annoying as you'd think–it only takes a few minutes! Once you master the technique, you'll be making homemade chips in no time.

Yields: 6 servings

Prep Time: 0 hours 10 mins

Total Time: 0 hours 30 mins

2 tbsp.

extra-virgin olive oil

medium onion, chopped

jalapeno, seeds removed, minced

cloves garlic, minced

3 c.

shredded cooked chicken

1 1/2 c.

corn kernals

Kosher salt

Freshly ground black pepper

1 tbsp.

chili powder

2 tsp.

dried oregano

2 tsp.

ground cumin

(28-oz.) can diced fire-roasted tomatoes

4 c.

low-sodium chicken broth

bay leaf

Juice of 1 lime

small corn tortillas, sliced into thin strips

Vegetable oil, for frying

Toppings

Diced avocado

Shredded cheddar

Freshly chopped cilantro

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In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add jalapeño and garlic and cook until fragrant, about 1 minute more. Stir in chicken and season with salt, pepper, chili powder, oregano, and cumin and stir to coat.
Add tomatoes and chicken broth. Stir soup to combine, add corn, lime juice, and bay leaf and bring to a boil. Reduce to a simmer and let simmer until slightly reduced, about 15 minutes.
While soup is simmering, make crispy tortilla strips: In a large skillet over medium heat, heat a 1/8" layer of oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, 2-3 minutes. Transfer to a paper towel-lined plate and immediately season with salt.
Remove bay leaf, and serve soup with crispy tortilla strips, avocado, cheddar, and cilantro.

Brad Holland

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Rian Handler Rian Handler is a food writer, editor, and recipe developer with a fierce love for sour gummies.

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