What you'll need
Ingredients
Tortilla Strips
- 8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
- 1 tablespoon vegetable oil
Soup
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 1 red bell pepper, seeded and chopped fine
- 1 jalapeño chile, seeded and chopped fine
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne or red pepper flakes
- 2 sprigs epazote, fresh or ½ teaspoon dried Epazote (optional)
- 3 cloves garlic, minced
- 2 quarts low-sodium chicken broth
- 1 rotisserie chicken,
- 1 can diced tomatoes (14.5-ounce), drained
- 1 tablespoon chopped fresh cilantro leaves
- 2 tablespoons lime juice
- Salt and pepper
The method
Directions
- 01
Optional garnishes: avocado, cotija cheese, crumbled, shredded Monterey Jack cheese, sour cream, salsa, chopped tomatoes, pickled red onion, minced jalapeno pepper
- 02
Adjust oven rack to middle position; heat oven to 425 degrees.
- 03
Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
- 04
Heat oil in large Dutch oven over medium heat. Add onion, bell pepper, and jalapeno and cook, stirring frequently, until softened, about 8 minutes. Stir in chili powder, cumin, (optional Epazote) and garlic and cook until fragrant, about 30 seconds.
- 05
Add broth and shredded chicken to pot along with tomatoes, cilantro, and lime juice. Season the soup with salt and pepper, to taste.
- 06
Place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls and add optional garnishes.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Chicken Tortilla Soup is a great choice during the winter months – hearty and packed with flavor with just enough heat to warm you on the coldest days. Using a store bought rotisserie chicken makes it quick to make, so it’s great for a weeknight meal. On a…
Ingredients
Tortilla Strips
- 8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
- 1 tablespoon vegetable oil
Soup
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 1 red bell pepper, seeded and chopped fine
- 1 jalapeño chile, seeded and chopped fine
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne or red pepper flakes
- 2 sprigs epazote, fresh or ½ teaspoon dried Epazote (optional)
- 3 cloves garlic, minced
- 2 quarts low-sodium chicken broth
- 1 rotisserie chicken,
- 1 can diced tomatoes (14.5-ounce), drained
- 1 tablespoon chopped fresh cilantro leaves
- 2 tablespoons lime juice
- Salt and pepper
Cook Like James · The method
Directions
- 1
Optional garnishes: avocado, cotija cheese, crumbled, shredded Monterey Jack cheese, sour cream, salsa, chopped tomatoes, pickled red onion, minced jalapeno pepper
- 2
Adjust oven rack to middle position; heat oven to 425 degrees.
- 3
Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
- 4
Heat oil in large Dutch oven over medium heat. Add onion, bell pepper, and jalapeno and cook, stirring frequently, until softened, about 8 minutes. Stir in chili powder, cumin, (optional Epazote) and garlic and cook until fragrant, about 30 seconds.
- 5
Add broth and shredded chicken to pot along with tomatoes, cilantro, and lime juice. Season the soup with salt and pepper, to taste.
- 6
Place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls and add optional garnishes.
Chicken Tortilla Soup is a great choice during the winter months – hearty and packed with flavor with just enough heat to warm you on the coldest days. Using a store bought rotisserie chicken makes it quick to make, so it’s great for a weeknight meal. On a…
Ingredients
Tortilla Strips
- 8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
- 1 tablespoon vegetable oil
Soup
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 1 red bell pepper, seeded and chopped fine
- 1 jalapeño chile, seeded and chopped fine
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne or red pepper flakes
- 2 sprigs epazote, fresh or ½ teaspoon dried Epazote (optional)
- 3 cloves garlic, minced
- 2 quarts low-sodium chicken broth
- 1 rotisserie chicken,
- 1 can diced tomatoes (14.5-ounce), drained
- 1 tablespoon chopped fresh cilantro leaves
- 2 tablespoons lime juice
- Salt and pepper
Directions
- 1
Optional garnishes: avocado, cotija cheese, crumbled, shredded Monterey Jack cheese, sour cream, salsa, chopped tomatoes, pickled red onion, minced jalapeno pepper
- 2
Adjust oven rack to middle position; heat oven to 425 degrees.
- 3
Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
- 4
Heat oil in large Dutch oven over medium heat. Add onion, bell pepper, and jalapeno and cook, stirring frequently, until softened, about 8 minutes. Stir in chili powder, cumin, (optional Epazote) and garlic and cook until fragrant, about 30 seconds.
- 5
Add broth and shredded chicken to pot along with tomatoes, cilantro, and lime juice. Season the soup with salt and pepper, to taste.
- 6
Place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls and add optional garnishes.
