Chicken Tortilla Soup Recipe

Rinse the rice under cold water until the water runs mostly clear. In a small saucepan, combine rinsed rice, 2 cups water, 1/4 tsp salt and 1 tsp butter or oil. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.

Prep vegetables and chicken

Peel and finely dice the onion. Mince the garlic. Peel and dice carrots (about 1 cup). Dice celery. Pat chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Sauté aromatics

Heat 1 tablespoon olive oil in a large heavy pot over medium heat. Add diced onion, carrots and celery and cook, stirring, until softened, 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown chicken

Push vegetables to the sides of the pot. Add the seasoned chicken breasts and brown 1–2 minutes per side just to develop color (they will finish cooking in the broth).

Simmer soup

Pour in 6 cups chicken broth and the 14.5 oz diced tomatoes with their juices. Stir in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp oregano, remaining 1/2 tsp salt and 1/4 tsp black pepper, and 1.5 tablespoons hot sauce. Bring to a simmer, reduce heat to medium-low, cover, and simmer gently 15–20 minutes until chicken is cooked through and vegetables are tender.

Shred chicken and finish

Remove the chicken to a cutting board. Use two forks to shred into bite-sized pieces. Return shredded chicken to the pot along with 1 cup corn. Simmer uncovered 5 minutes to heat corn and concentrate flavors. Taste and adjust seasoning and hot sauce as desired.

Prepare toppings: shred cheese if needed, make or warm tortilla strips. Dice the avocado and toss gently with a squeeze of lime to prevent browning if not serving immediately. If using store-bought pico de gallo, measure 1/2 cup; otherwise make fresh by combining diced tomato, onion, cilantro, lime juice and salt to taste.

To serve, spoon about 1/2 cup cooked rice into each bowl (optional). Ladle hot chicken tortilla soup over the rice or directly into bowls. Top each bowl with shredded cheese, a handful of tortilla strips, 2–3 tablespoons pico de gallo, diced avocado, and a sprinkle of chopped cilantro. Serve with lime wedges and optional sour cream or extra hot sauce on the side.