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–+ servings

Cozy Creamy Halal Chicken Tortilla Soup with Crispy Strips

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless halal chicken breasts (or cooked shredded chicken) 100% halal certified
  • 4 cups rich halal chicken bone broth low sodium
  • 1 can (14 oz) fire-roasted diced tomatoes undrained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup sweet yellow corn kernels fresh, frozen, or canned
  • 1 can (4 oz) diced mild green chiles
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil for sautéing
  • 1/2 cup heavy whipping cream (or softened cream cheese) for velvety finish
  • 1 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1 tsp fine sea salt & cracked black pepper to taste
  • 6 small corn tortillas, sliced into thin 1/4-inch strips for crispy topping
  • 3 tbsp neutral oil for frying tortilla strips
  • 1 large ripe avocado, diced for garnish
  • 1/2 cup shredded Monterey Jack cheese for serving
  • 1/3 cup fresh cilantro leaves & lime wedges for serving

Method
 

  1. Sauté Aromatics: Heat 2 tablespoons olive oil in a large heavy Dutch oven or soup pot over medium heat. Add diced onion and cook for 4-5 minutes until translucent and fragrant. Stir in minced garlic, chili powder, ground cumin, smoked paprika, and oregano, cooking for 60 seconds until aromatic.
  2. Simmer Chicken & Broth: Pour in halal chicken bone broth, fire-roasted tomatoes with their juices, black beans, sweet corn, and diced green chiles. Season with salt and pepper. Submerge raw halal chicken breasts directly into the broth. Bring to a boil, then reduce heat to low, cover, and gently simmer for 18-20 minutes until chicken is cooked through and registers 165°F (74°C).
  3. Shred Chicken & Add Cream: Remove cooked chicken breasts to a plate and shred into bite-sized juicy shreds using two forks. Whisk heavy cream (or softened cream cheese) into the warm broth until velvety and smooth. Return shredded chicken to the soup and simmer on low for 5 minutes.
  4. Make Crispy Corn Tortilla Strips: While soup simmers, heat 3 tablespoons oil in a separate skillet over medium-high heat. Add corn tortilla strips in an even layer and fry for 2-3 minutes, tossing frequently until deeply golden and crispy. Transfer to a paper towel-lined plate and dust with a pinch of sea salt.
  5. Garnish & Serve: Ladle generous mounds of hot creamy chicken tortilla soup into deep bowls. Top with a handful of crispy tortilla strips, diced avocado, shredded Monterey Jack cheese, fresh chopped cilantro, and a big squeeze of fresh lime juice!

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