How to make Chicken Tortilla Soup

 The traditional comfort food, chicken tortilla soup, is enhanced with tons of flavor and complexity from the addition of jalapeño, fire-roasted tomatoes, and chili powder. Similar to chili, this soup is all about the toppings and is a great way to warm us up for most of us at the Delish Test Kitchen.

 Add avocado, shredded cheddar cheese, handmade crunchy tortilla strips, and anything else you can think of to fill it up. This is one of our favorite low-effort dinners that tastes great and can be prepared in about 30 minutes. To learn everything you need to know, continue reading:

Ingredients:

1. 2 Tbsp. extra-virgin olive oil
2. 1 medium onion, chopped 
3. 1 jalapeño, seeds removed, finely chopped
4. 4 cloves garlic, finely chopped
5. 3 c. shredded cooked chicken breasts
6. Kosher salt
7. Freshly ground black pepper
8. 1 Tbsp. chili powder
9. 2 tsp. dried oregano 
10. 2 tsp. ground cumin 
11. 1 (28-oz.) can diced fire-roasted tomatoes
12. 4 c. low-sodium chicken broth 
13. 1 1/2 c. fresh or frozen corn
14. Juice of 1 lime
15. 1 bay leaf
16. Vegetable oil, for frying
17. 4 small corn tortillas, sliced into thin strips
18. Finely chopped avocado, shredded cheddar, and chopped fresh cilantro, for serving 

Directions:

Step No.1:

Heat the oil in a big pot over medium heat. Add the onion and simmer, stirring, for about 8 minutes, or until softened. Stir in the garlic and jalapeño and simmer for a further minute or two, or until fragrant. Add chicken and season with pepper and salt. Stir together the cumin, oregano, and chili powder.

Step No.2:

Stir together the tomatoes and broth. Bring to a boil after adding the corn, bay leaf, and lime juice. After lowering the heat to medium-low and simmering for about 15 minutes, while stirring now and again, cook the mixture until it reduces significantly.

Step No.3:

In the meantime, add enough oil to a large, heavy skillet to reach a depth of 1/8". Heat till shimmering on medium heat. Fry tortilla strips in batches for two to three minutes, or until they are crisp and golden. Move to a plate lined with paper towels and sprinkle with salt right away.

Step No.4:

Take off the bay leaf and split the soup across bowls. Add avocado, tortilla strips, cheddar, and cilantro on top.

more information:https://www.delish.com/cooking/recipe-ideas/recipes/a411/tortilla-soup-recipe/