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Crispy Tortilla Soup Recipe Easy Homemade with Fresh Avocado and Cheddar

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A comforting and flavorful crispy tortilla soup featuring homemade tortilla strips, fresh avocado, and melted cheddar cheese. Ready in under 45 minutes, this soup is perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and diced (adjust for heat preference)
  • 1 (14.5 oz) can fire-roasted diced tomatoes, drained slightly
  • 6 cups chicken broth or vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder or chipotle in adobo
  • Salt and freshly ground black pepper to taste
  • 2 cups cooked shredded chicken (optional)
  • 6 to 8 small corn tortillas, sliced into thin strips
  • Vegetable or canola oil for frying
  • Salt for sprinkling on tortilla strips
  • 1 fresh avocado, diced
  • 1 cup sharp cheddar cheese, shredded
  • Fresh cilantro, chopped
  • Fresh lime wedges
  • Optional: Sour cream or Mexican crema

Instructions

  1. Prepare the tortilla strips by heating about 1/2 inch of vegetable oil in a skillet over medium-high heat. Slice corn tortillas into thin strips about 1/4 inch wide.
  2. When the oil shimmers, fry the tortilla strips in batches for 2 to 3 minutes until golden and crispy. Use a slotted spoon to transfer to a paper towel-lined plate and immediately sprinkle with salt. Set aside.
  3. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add chopped onion and cook for 5 to 6 minutes until soft and translucent.
  4. Add minced garlic and diced jalapeño; sauté for 1 to 2 minutes until fragrant, avoiding browning the garlic.
  5. Stir in fire-roasted diced tomatoes, ground cumin, smoked paprika, and chipotle powder. Cook for 3 to 4 minutes to bloom spices and soften tomatoes.
  6. Slowly add 6 cups of chicken or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Season with salt and pepper to taste.
  7. If using, stir in cooked shredded chicken during the last 5 minutes of simmering to warm through.
  8. While soup simmers, prepare garnishes: dice avocado, shred cheddar, chop cilantro, and slice lime wedges.
  9. Ladle hot soup into bowls. Top with crispy tortilla strips, diced avocado, shredded cheddar, cilantro, and a squeeze of fresh lime. Add sour cream if desired.

Notes

For a smoother soup, puree part of the soup with an immersion blender before adding chicken. Fry tortilla strips in batches to avoid overcrowding and ensure maximum crispiness. Baking tortilla strips at 375°F for a healthier option is possible but frying yields the best crunch. Store leftover soup and tortilla strips separately to keep strips crispy. Re-crisp leftover strips in a hot skillet before serving.

Nutrition

Keywords: tortilla soup, crispy tortilla strips, avocado soup, cheddar cheese soup, easy tortilla soup, homemade tortilla soup, Mexican soup, comfort food

Find it online: https://fizzlefork.com/crispy-tortilla-soup-recipe-easy-homemade-with-fresh-avocado-and-cheddar/