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Chicken Tortilla Soup


Chef notes

This soup reminds me of cold nights in Texas — it does get cold there! And the best thing is the ingredients are probably already in your pantry, just add some store-bought rotisserie chicken.

Technique tip: I like to slice, rather than chop, the onions, to have more texture in the soup.

Swap option: This recipe uses Greek yogurt for a lighter topping, but you can always use sour cream. You can also just buy tortilla chips and crunch them up.


Tortilla Strips
  • 1/4 cup canola oil
  • 4 corn tortillas, very thinly sliced
  • kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon hot Hungarian paprika
  • 2 jalapeños, finely chopped, seeds included
  • 1 sweet onion, thinly sliced
  • kosher salt and freshly ground black pepper
  • 6 cups chicken stock
  • 1 (10-ounce) can diced tomatoes and green chiles, such as Ro-Tel
  • shredded meat from 1/2 roasted chicken
To Serve
  • 1/2 cup plain Greek yogurt
  • hot sauce (optional)


For the tortilla strips:

Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.

For the soup:

In the same pot, add the cumin, paprika, jalapeños, onion, salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.

To serve:

Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.