Make this easy soup even easier with purchased tortilla chips or the tortilla strip salad toppings you can find in the salad dressing aisle.
The soup makes a fabulous lunch or dinner soup, and it's an especially nice choice for cooler weather meals.
- 4 cups chicken stock
- 1 can (14 1/2 ounces) tomatoes (diced; with juice)
- 2 tablespoons lime juice (fresh from 1 lime)
- Optional: 1/2 jalapeno pepper (finely chopped)
- 1 can (4 ounces) green chiles (undrained)
- 2 tablespoons cilantro (chopped)
- 2 green onions (with most of the green, chopped)
- 1 medium carrot (diced)
- 3/4 cup corn (frozen, fresh, or canned and drained)
- 1 cup chicken (cooked, chopped)
- 1/2 teaspoon black pepper (or to taste)
- Optional: kosher salt to taste
- 1/2 cup vegetable oil (more or less as needed for frying)
- 3 corn tortillas (cut into strips about 1/2-inch wide or purchased corn tortilla chips or strips)
- 1/2 cup Monterey Jack cheese (shredded or a shredded Mexican blend)
Combine the chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn in a large saucepan or Dutch oven.
Bring to a simmer and cook over low heat for 45 minutes.
Add the chopped chicken about 5 minutes before done. Taste and season with kosher salt and freshly ground black pepper.
When the soup is almost ready, heat about 1 inch of vegetable oil in a deep saucepan to approximately 360 F.
Cook tortilla strips in batches until crispy–just a few seconds for each batch.
Top each bowl of soup with tortilla strips and shredded cheese or serve on the side.