On The Border Tortilla Soup Recipe

We adore the warmth of a hearty tortilla soup so we decided to recreate On The Border Tortilla Soup with fresh ingredients and a bright Tex Mex twist. Our version brims with tender chicken bold spices and crispy tortilla strips that soak up the flavorful broth and satisfy our craving for a taste of the Southwest.

We love topping it with creamy avocado and a squeeze of lime juice for that extra burst of freshness. This dish delivers comfort on busy weeknights or whenever we want a quick meal that’s loaded with bold flavors. Let’s gather our ingredients and dive into this crowd pleasing favorite.

On The Border Tortilla Soup Recipe Overview

We love how our On The Border Tortilla Soup combines fresh ingredients and a bold Tex Mex twist to create bright flavors in a short amount of time. We begin by sautéing onion, jalapeño, and garlic in hot oil to form a savory base. Then we stir in diced tomatoes, chili powder, and cumin for a zesty kick. Next we pour in chicken broth. We add chicken breast pieces and let them simmer until tender. Meanwhile we fry tortilla strips until crisp. Once the chicken is fully cooked we shred it and return it to the pot. We top the soup with crispy tortilla strips, creamy avocado slices, and a fresh squeeze of lime juice for a burst of freshness.

Preparation Step	Approximate Time
Sauté Vegetables	5 minutes
Simmer Chicken	15 to 20 minutes
Fry Tortilla Strips	3 to 5 minutes
Combine and Garnish	2 minutes

Tools And Equipment

We rely on these important items for our On The Border Tortilla Soup to keep every step smooth:

Tool	Use
Large pot or Dutch oven	Sautéing onions, jalapeños, and garlic then simmering the broth
Sharp chef’s knife	Chopping fresh ingredients with precision
Cutting board	Keeping our workspace stable for safe cutting
Wooden spoon	Stirring the soup to prevent sticking
Tongs	Handling chicken pieces safely and flipping tortillas
Frying pan	Crisping tortilla strips for a crunchy topping
Paper towels	Soaking up excess oil from fried strips

By keeping these tools within reach we streamline the cooking process for consistent results.

Ingredients

We rely on a handful of fresh produce and Tex Mex spices to capture the bold flavors of On The Border Tortilla Soup. These items create the perfect balance of warmth and savory goodness.

For The Soup

• 2 tablespoons olive oil
• 1 medium onion (finely chopped)
• 1 jalapeño (seeded and diced)
• 2 cloves garlic (minced)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 can diced tomatoes (14.5 oz)
• 4 cups chicken broth
• 2 boneless skinless chicken breasts
• Salt
• Black pepper

For Garnishing

• Crispy tortilla strips
• Sliced avocado
• Chopped cilantro
• Lime wedges
• Shredded cheese

Directions

Here is how we bring our On The Border Tortilla Soup to life. These steps guide us through every flavorful stage.

Step	Time (Minutes)
Prep	10
Cook	20
Total	30

Prep The Ingredients

• We chop onion and jalapeño into small pieces
• We mince garlic for a fragrant base
• We slice tortillas into thin strips
• We measure chili powder and ground cumin for an authentic Tex Mex taste
• We keep our garnishes such as sliced avocado and lime wedges ready for later

Cook The Soup

1. We heat olive oil in a large pot over medium heat
2. We add chopped onion and jalapeño and stir frequently
3. We cook until the onion appears translucent and then stir in minced garlic
4. We sprinkle chili powder and ground cumin so the flavors bloom
5. We add diced tomatoes and chicken broth then stir to combine
6. We gently place boneless chicken breasts into the simmering liquid
7. We cover the pot and let the soup simmer for 15 to 18 minutes or until the chicken is fully cooked
8. We use tongs to remove chicken and shred it using two forks then return it to the pot

Assemble And Serve

1. We crisp tortilla strips in a frying pan and place them on paper towels to remove excess oil
2. We ladle the soup into bowls and top each serving with crispy tortilla strips
3. We add sliced avocado and a sprinkle of shredded cheese
4. We finish with a squeeze of lime and chopped cilantro for brightness

Tips And Variations

We enjoy fine-tuning our On The Border Tortilla Soup to suit various tastes and dietary needs. We like to start with the basics and then adjust flavor elements for a personalized twist. Below are a few ideas:

• Punch up the heat with extra jalapeño slices or a pinch of cayenne pepper
• Use leftover rotisserie chicken for a quick option if we do not have fresh chicken on hand
• Experiment with tortillas by using flavored or whole wheat tortillas for unique homemade strips
• Go vegetarian by substituting vegetable broth for chicken broth and adding black beans or roasted corn for extra protein
• Add creaminess by folding in a dollop of sour cream or a splash of heavy cream after simmering
• Layer flavors with garnishes like crumbled queso fresco or fresh corn salsa

We rely on different variations to keep our soup exciting. Here is a quick overview:

Variation	What To Do
Extra Peppery	Toss in diced serrano peppers or drizzle hot sauce for a fiery kick
Cheesy Melt	Stir in shredded Monterey Jack or cheddar just before serving
Protein Swap	Substitute shredded beef or ground turkey for chicken
Tortilla Alternative	Use crushed tortilla chips if we want a shortcut to crispy topping

We store leftover soup in airtight containers in the fridge for up to three days. We reheat gently on the stovetop to preserve our soup’s bold Tex Mex flavors.

Conclusion

We love the warmth and versatility this soup adds to our table It’s an invitation to explore our taste buds and turn a simple meal into something unforgettable

We hope you’ll have fun making your own versions and discover new ways to spice it up as you go There’s always room for a personal touch that reflects our own style and cravings