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Chicken Tortilla Soup with Crispy Strips

Chicken Tortilla Soup with Crispy Strips reads umami 5.2, richness 5.1 and citrus 4.4 on Palate's 0–10 flavor X-ray — a Mexican main, about 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.6 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 5.6 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 5.3 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 5.2 · Richness 5.1 · Citrus 4.4 · Allium 4.2 · Sourness 4.0 · Salinity 3.9 · Herbaceous 3.1 · Sweetness 3.0 · Heat 2.5 · Fruity 2.4 · Earthy 1.8 · Warm Spice 1.6 · Bitterness 0.9 · Floral 0.8 · Nutty 0.8

What's in it (16)

• boneless chicken — 680 g
• vegetable oil — 14 g
• salt — 5 g
• yellow onion — 110 g
• garlic — 12 g
• jalapeo peppers — 100 g
• chili powder — 30 g
• cumin — 5 g
• italian-style diced tomatoes — 411 g
• low-salt chicken broth — 1420 g
• vegetable oil — 109 g
• corn tortillas — 600 g
• frozen corn kernels — 237 g
• limes — 130 g
• cilantro — 15 g
• avocado — 150 g

Time & effort: about 42 min · effort: involved

Nutrition (per 100 g, engine-estimated): 112 kcal, 8 g protein, 2.8 g fat, 15.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the chicken thighs dry and season both sides with 1/2 teaspoon of the salt. Heat the vegetable oil in a large Dutch oven over medium-high heat; sear the chicken until deeply golden but not cooked through, 3-4 minutes per side. Transfer to a plate.
2. Add the onion to the same pot and cook, stirring occasionally, until softened and lightly golden at the edges, 5-6 minutes. Stir in the garlic and jalapeño; cook until fragrant, 1 minute.
3. Stir in the chili powder and cumin; toast until fragrant, 30 seconds. Add the tomatoes and broth, scraping up any browned bits from the bottom of the pot.
4. Return the chicken and any accumulated juices to the pot. Bring to a boil, then reduce heat and simmer, partially covered, until the chicken is cooked through and reaches 165°F, 18-20 minutes.
5. While the soup simmers, heat the frying oil in a medium skillet over medium-high heat until it shimmers, about 350°F. Fry the tortilla strips in two batches, stirring often, until crisp and deep golden, 2-3 minutes per batch; lift to a paper-towel-lined plate with a slotted spoon and salt immediately.
6. Transfer the cooked chicken to a cutting board and shred into bite-sized pieces with two forks.
7. Return the shredded chicken to the pot along with the corn and lime juice; simmer until the corn is heated through, 2-3 minutes.
8. Remove from heat and stir in the cilantro; season to taste with the remaining salt. Ladle the soup into bowls and top each with a handful of crispy tortilla strips and diced avocado.

Dishes with a similar flavor shape

• Pork Green Chile Stew — Tex-Mex · Southwestern
• Beef and Bean Chili Verde — Tex-Mex
• Steak Fajitas with Lime and Cilantro — Tex-Mex
• Spiced Lamb and Rice Stuffed Cabbage — Middle Eastern
• Pork Chile Colorado — Mexican

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.