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Fall-Inspired Chicken Tortilla Soup

This chicken tortilla soup features a smoky, spicy flavor profile with the comforting aroma of roasted peppers, cumin, smoked paprika, and a hint of cinnamon. It is a hearty, chunky stew with tender shredded chicken, ripe tomatoes, and crispy tortilla strips, finished with vibrant toppings. The final dish has a rich, flavorful broth with a satisfying balance of spice and freshness, topped with crunchy chips and fresh lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil for sautéing
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 red bell peppers bell peppers roasted and chopped
  • 1 can (14 oz) fire-roasted tomatoes drained
  • 4 cups chicken broth low sodium preferred
  • 2 cups cooked chicken shredded or chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon ground
  • Salt and pepper to taste Salt and pepper for seasoning
  • 4 tortillas corn tortillas cut into strips
  • 2 tablespoons vegetable oil for frying
  • Lime lime for serving, sliced into wedges
  • Cilantro cilantro chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender

Method
 

  1. Heat olive oil in a large pot over medium heat until shimmering. Add the diced onion and sauté until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the roasted bell peppers to the pot and stir for a minute, allowing their smoky aroma to infuse the base. Pour in the canned fire-roasted tomatoes and cook for 2 minutes, breaking up the tomatoes slightly with your spatula.
  3. Pour in the chicken broth, then stir in the shredded cooked chicken, cumin, smoked paprika, and cinnamon. Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 15 minutes, allowing the flavors to meld and the soup to thicken slightly.
  4. While the soup simmers, heat vegetable oil in a skillet over medium-high heat. Fry the tortilla strips until crispy and golden brown, about 3-4 minutes. Use a slotted spoon to transfer them to a paper-towel-lined plate to drain excess oil.
  5. Taste the soup and season with salt and pepper as needed. Use an immersion blender to blend a portion of the soup directly in the pot for a slightly creamier texture—leave some chunks for texture if desired.
  6. Ladle the hot soup into bowls and top generously with the crispy tortilla strips, a squeeze of lime, and chopped cilantro for freshness. Serve immediately while steaming hot.

Notes

For added depth, include a dash of hot sauce or diced avocados on top. You can prepare the chicken ahead of time for quicker assembly. Adjust spice levels by adding more smoked paprika or cinnamon according to taste.