Can I use boneless chicken breasts instead of bone-in chicken thighs?

Absolutely! While bone-in chicken thighs add extra flavor, boneless chicken breasts will work just as well. Simply cook the chicken breasts until they reach an internal temperature of 165°F (75°C), then shred them.

Can I make this soup ahead of time?

Yes! This soup can be made ahead and stored in the refrigerator for up to 3 days. The flavors will actually deepen as it sits. Just reheat it on the stove and add the crispy tortilla strips right before serving.

Can I freeze the soup?

Yes, this soup freezes well. Let it cool completely, then store it in an airtight container for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat it on the stove. Make sure to fry the tortilla strips fresh for the best crunch!

Can I add other vegetables to the soup?

Definitely! You can add veggies like zucchini, corn, or even carrots to the soup for added texture and flavor. Just chop them small and add them when you’re simmering the soup.

Roasted Pepper and Chicken Tortilla Soup Perfect for Cozy Dinners

Description

This flavorful, comforting Roasted Pepper and Chicken Tortilla Soup combines smoky roasted peppers, tender chicken, and crispy tortilla strips. A family-friendly recipe that’s simple to make and bursting with flavor.

Ingredients

Scale

3 large bell peppers (red or orange)
1.5 lbs bone-in chicken thighs (or breasts)
2 tsp cumin seeds
4 cloves garlic (minced)
1 medium onion (chopped)
4 cups chicken broth
1 tsp ground cumin
2 tortillas (corn or flour, cut into strips for topping)
2 tbsp vegetable oil
Salt and pepper to taste
Optional: Lime wedges, chopped cilantro, sliced jalapeños, or shredded cheese for garnish

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Instructions

Preheat the oven to 425°F (220°C). Roast the peppers for 20 minutes until charred. Peel, remove seeds, and blend with 1 cup of chicken broth until smooth.
Season chicken with salt, pepper, and cumin. Cook in a skillet over medium heat for 8-10 minutes per side until golden. Shred once cool.
Sauté onion and garlic in oil until translucent, then add the blended peppers, remaining chicken broth, and shredded chicken. Simmer for 15-20 minutes.
Fry tortilla strips until golden and crispy. Remove and drain on paper towels.
Adjust soup seasoning to taste. Serve with tortilla strips and optional garnishes like lime, cilantro, and cheese.

Notes

For added heat, include jalapeños while simmering. For a creamier soup, blend a portion before returning it to the pot. Add beans, zucchini, or corn for extra texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering, Roasting, Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 28g
Cholesterol: 90mg