This is an easy chicken tortilla soup that can be on your table in less than an hour. A rich tomato broth with a bit of spice and large chunks of chicken make this a hearty and comforting meal!
Heat the oil in a large pot or dutch oven. Add the onions and garlic and sauté on medium heat until onions are almost translucent.
Stir in the broth, tomatoes, chicken, corn,chipotle peppers and adobo sauce, chile powder, cumin, salt and pepper.
Increase the heat to high and bring soup to a gentle boil, then reduce heat to medium and simmer for 15-20 minutes.
Serve topped with tortilla strips and an assortment of toppings.
Tortilla Strips
Preheat the oven to 350°F.
Place the sliced tortillas in a bowl and toss with the olive oil and salt.
Spread the strips on a parchment lined baking sheet and bake for approximately 10 minutes then toss them and bake another 5-10 minutes until lightly golden.
Remove from the oven and allow to cool before serving.
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