Chicken Tortilla Soup: A Fun and Flavorful Weeknight Dinner
Turn up the fun and flavor on a weeknight with this lively twist on our Southwest Vegetable Soup. Topped with crispy homemade tortilla strips and garnished with fresh toppings, this soup is a customizable delight for the whole family.
Ingredients
- 1 container Finger Foods Farm Southwest Vegetable Soup
- 5 small flour tortillas (or 2–3 large tortillas)
- Cooking oil (canola or vegetable)
- 1/4–1/2 lb shredded chicken
- 1 lime, sliced
- Shredded or crumbled cheese (queso fresco, cheddar, or pepper jack)
- 1 avocado, diced
- 5–6 sprigs cilantro, chopped
Instructions
- Thaw the Soup: Defrost your Finger Foods Farm Southwest Vegetable Soup overnight in the fridge or quickly by placing the container in a bowl of warm water.
- Heat the Soup: Once the soup has thawed enough to slip out of the container, pour it into a saucepan. Heat over medium, stirring periodically, until it begins to simmer.
- Make the Tortilla Chips:
- Heat a thin layer of oil in a frying pan over medium-high heat.
- Slice tortillas into thin strips (2–3 inches long).
- Test the oil with a small tortilla piece; it should sizzle gently.
- Fry the strips in batches, flipping once golden brown. Remove and place on paper towels to drain excess oil. Sprinkle with salt.
- Prepare the Toppings: Arrange the shredded chicken, lime slices, cheese, avocado, and cilantro in bowls or on a serving platter.
- Serve: Pour the soup into bowls. Let everyone customize their soup with tortilla chips and toppings to their taste.
Pro Tip
Double the tortilla strips—they’re so delicious, they’ll disappear before the meal’s over!
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