A homemade ChickenTortilla Soup made with simple ingredients! This bold flavored soup hosts tender chicken, corn, fire roasted tomatoes and spicy jalapeno all in a rich broth. It's finally topped off with homemade crispy tortilla strips, shredded cheese and fresh cilantro.
Add about ¼ cup of vegetable oil to a skillet over medium-high heat. Add the tortilla strips, a few at a time, and fry until crisp. Transfer them to a paper-towel lined plate and season with salt. Repeat with remaining strips.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, garlic, jalapeno and cook for 4 to 5 minutes until the onion is soft and translucent.
Add the rest of the soup ingredients to the pot and bring to a boil. Turn down the heat to medium-low and simmer for 20 minutes.
Serve soup with crispy tortilla strips, cheddar cheese and cilantro.
Be sure to let your tortilla soup fully cool, then transfer to a shallow, airtight container. Store leftovers in the fridge for 3-4 days.
The tortilla strips can be placed in a bag with the air pushed out and stored for up to 3 days in the cupboard!
To freeze, let the tortilla soup cool completely. Transfer to an airtight container and store in the freezer for 4-6 months.
When ready to eat, thaw overnight in the fridge before reheating on the stove. Prepare all the garnishes when ready to serve.