Chicken Tortilla Soup



This savory, satisfying soup with a kick (courtesy of chili powder and jalapeños) is even better with a handful of crispy corn tortilla strips on top. Make a second batch of the ancho chile–dusted strips to add to salads and wraps or simply to munch on as a crunchy snack.

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4 serving(s)

Total Time:
40 mins



  • 2

    yellow corn tortillas

  • 3 tbsp.

    olive oil, divided

  • 1/4 tsp.

    ancho or chipotle chile powder, divided

  • 1

    large onion, finely chopped

  • Kosher salt

  • 3

    cloves garlic, finely chopped

  • 2 tsp.

    chili powder

  • 2

    jalapeños, seeded and finely chopped

  • 1

    28-oz can diced fire-roasted tomatoes

  • 1

    32-oz container low-sodium chicken broth

  • 2

    rotisserie chicken breasts, meat shredded

  • Diced avocado, chopped cilantro, sliced radish, crumbled cotija, and lime wedges, for serving


NUTRITIONAL INFORMATION (per serving): About 307 calories, 13 g fat (2 g saturated), 26 g protein, 900 mg sodium, 21 g carbohydrates, 3 g fiber

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