South of the Border Chicken Soup
Quick Mexican-style chicken tortilla soup with crispy fried corn tortilla strips, bell peppers, chili powder, and mixed vegetables. A warming, hearty bowl from pantry staples in 40 minutes.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
40 minWhen you want tortilla soup without the all-day simmer, this gets you there fast.
Corn tortilla strips get fried until crispy and golden, then the same skillet builds a quick broth with onions, bell peppers, garlic, and a flour-thickened chicken broth base spiked with chili powder.
Cooked chicken and canned mixed vegetables round it out into a filling, chunky soup that comes together in about 40 minutes from start to bowl.
It’s comfort food with a Tex-Mex accent, and nearly everything comes from the pantry.
Pro Tips
- Fry the tortilla strips until they’re deeply golden and crisp. They soften in the soup, so starting them extra crunchy means they hold some texture.
- Stir the flour into the vegetables before adding the broth. This prevents lumps and creates a slightly thickened, silky base.
- Use leftover rotisserie chicken to make this even faster. Just shred or cube and stir it in at the end.
- Top with sour cream, shredded cheese, or a squeeze of lime for a more loaded bowl.
Ingredients
Directions
Heat oil in skillet; add tortilla strips and fry, stirring constantly, until golden.
Drain on paper towel-lined plate.
Add onion and pepper to skillet and cook until soft.
Add garlic and stir in flour; then gradually stir in chicken broth.
Add remaining ingredients and heat through.
Comments
