El Torito Chicken Tortilla Soup

Warm, hearty, and bursting with authentic Mexican flavors, El Torito Chicken Tortilla Soup is the ultimate comfort food. This zesty soup combines tender shredded chicken, aromatic spices like cumin and chili powder, and fresh ingredients such as Roma tomatoes, jalapeños, and cilantro to create a savory broth that’s full of depth. Crispy homemade tortilla strips add the perfect crunch, while creamy diced avocado, shredded cheese, and a squeeze of fresh lime elevate every bite. Ready in just 45 minutes, this easy-to-make recipe is perfect for a cozy dinner or a flavorful appetizer. Serve it piping hot and customize with toppings like sour cream and extra cilantro for a dish that’s as versatile as it is delicious. Make this classic chicken tortilla soup tonight and transport your taste buds straight to Mexico!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 4 large garlic cloves, minced
• 1 small jalapeño, minced
• 3 large Roma tomatoes, diced
• 6 cups chicken broth
• 2 cups cooked chicken breast, shredded
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 4 medium corn tortillas, cut into strips
• 0.25 cups vegetable oil (for frying)
• 1 large avocado, diced
• 0.25 cups cilantro, chopped
• 1 large lime, cut into wedges
• 1 cup shredded cheddar or Monterey Jack cheese
• 0.5 cup sour cream (optional)

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a large pot over medium heat.

Step 2

Add diced onion, minced garlic, and minced jalapeño to the pot. Sauté until the onion is translucent, about 3-5 minutes.

Step 3

Stir in diced Roma tomatoes, and cook for an additional 5 minutes until the tomatoes break down slightly.

Step 4

Pour in the chicken broth and bring the mixture to a simmer.

Step 5

Add shredded chicken, ground cumin, chili powder, oregano, salt, and black pepper. Stir well to combine.

Step 6

Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld.

Step 7

While the soup is simmering, heat 1/4 cup of vegetable oil in a skillet over medium heat for frying the tortilla strips.

Step 8

Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Step 9

Taste the soup and adjust seasoning if needed.

Step 10

Serve the soup hot. Top each bowl with crispy tortilla strips, diced avocado, chopped cilantro, shredded cheese, and a dollop of sour cream if desired.

Step 11

Squeeze fresh lime wedges over the soup for extra brightness before serving.

Nutrition Facts

Serving size	3009 grams (3009.0g)

Amount per serving	% Daily Value*
Calories	2965

Total Fat 168.70g	216%
Saturated Fat 55.30g	276%
Polyunsaturated Fat 16.80g
Cholesterol 586mg	195%
Sodium 6923mg	301%
Total Carbohydrate 155.90g	57%
Dietary Fiber 23.90g	85%
Total Sugars 25.60g
Protein 219.50g	439%

Vitamin D 30IU	148%
Calcium 1469mg	113%
Iron 19mg	105%
Potassium 4201mg	89%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 29.1%

Carbs: 20.6%