Chicken Tortilla Soup

This soup delivers bold, smoky flavor with tender chicken and a rich tomato-chili broth that comes together in minutes. The crispy tortilla strips and creamy avocado on top make every spoonful satisfying and restaurant-worthy.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs
• 1 teaspoon salt (divided)
• 1 small yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 can fire-roasted diced tomatoes (14.5 oz)
• 4 cups chicken broth
• 1 cup tortilla strips (store-bought crispy)
• 1 avocado (diced)
• 0.5 cup fresh cilantro (roughly chopped)
• 1 lime (cut into wedges)
• 0.5 cup sour cream (for serving)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season chicken thighs with half the salt. Add to pot and cook 4 minutes per side until browned. Transfer to a plate.
3. Add onion to the pot, cook 3 minutes until softened. Add garlic, chili powder, and cumin, stir 30 seconds until fragrant.
4. Pour in diced tomatoes and chicken broth. Add remaining salt. Nestle chicken back into the pot.
5. Bring to a boil, reduce heat to medium, and simmer 12 minutes until chicken is cooked through.
6. Remove chicken, shred with two forks, and return to the pot. Stir and taste for seasoning.
7. Ladle soup into bowls. Top with crispy tortilla strips, diced avocado, cilantro, a dollop of sour cream, and a squeeze of lime.

Notes