25 Steps to the Best Chicken Tortilla Soup Stove Top

Dice 1 large white onion (about 200 g / 7 oz), mince 4 garlic cloves, and seed and finely dice 1 jalapeño. Set all three aside in separate small bowls so they are ready to add in sequence.

Heat 30 ml (2 tbsp) olive oil in a large heavy-bottomed pot or Dutch oven over medium heat for 1-2 minutes, until the oil shimmers and moves easily across the pan when tilted.

Add the diced onion to the hot oil and cook, stirring occasionally, for 4-5 minutes until it turns translucent and soft but not browned.

Stir in the minced garlic and diced jalapeño and cook for 30-60 seconds, stirring constantly, until fragrant. Watch closely, as garlic scorches quickly and turns bitter.

Sprinkle in 8 g (1 tbsp) chilli powder, 2 g (1 tsp) ground cumin, and 1 g (1 tsp) dried oregano. Stir constantly for 30 seconds until the spices smell toasty and coat the vegetables evenly.

Add 400 g (14 oz) crushed tomatoes to the pot, stir to combine with the spiced onion mixture, and simmer for 2-3 minutes to concentrate the flavour and darken the colour slightly.

Add 1.4 litres (6 cups) low-sodium chicken broth and stir well, scraping up any browned bits stuck to the bottom of the pot for extra flavour.

Lower 450 g (1 lb) boneless, skinless chicken breasts into the broth so they are fully submerged.

Increase the heat to high and bring the soup to a rolling boil, which should take about 5-7 minutes depending on your pot and stove top.

Reduce the heat to medium-low, cover the pot, and simmer gently for 15-18 minutes, until the chicken reaches an internal temperature of 74°C (165°F) and shows no pink in the centre when cut.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Shred it into bite-sized pieces using two forks pulled in opposite directions.

Stir the shredded chicken back into the simmering broth so it heats through evenly with the rest of the soup.

Stir in 300 g (10 oz) frozen corn kernels and simmer for 5 minutes, until the corn is heated through and tender with a slight bite.

Let the soup simmer uncovered over low heat for 8-10 minutes, stirring occasionally, until the flavours meld and the broth thickens slightly and turns a deeper reddish-orange.

Taste the soup and add salt and black pepper as needed. If you prefer more heat, stir in an extra pinch of chilli powder or a dash of hot sauce.

Add 30 ml (2 tbsp) fresh lime juice, stir through, and taste again; the acidity should brighten the broth without making it taste sour.

Stack 6 corn tortillas (15 cm / 6-inch), cut them in half, then slice crosswise into strips about 0.5 cm (¼ inch) wide.

Pour 240 ml (1 cup) vegetable oil into a small skillet and heat over medium-high heat until it reaches 180°C (350°F), or until a test strip dropped in sizzles immediately and floats to the surface.

Fry the tortilla strips in small batches for 60-90 seconds each, stirring gently, until golden brown and crisp. Avoid overcrowding the pan, which drops the oil temperature and makes the strips soggy.

Lift the fried strips out with a slotted spoon onto a paper-towel-lined plate and sprinkle immediately with a pinch of salt while they are still hot, so it sticks.

While the soup finishes simmering, chop a small handful of fresh cilantro, dice one avocado, and grate cheese if using, so everything is ready to serve.

If the soup looks thicker than you like, thin it with a splash of extra chicken broth. If it looks too thin, simmer uncovered a further 3-4 minutes to reduce it slightly.

Divide the hot soup evenly among 6 bowls, about 350 ml (1½ cups) per serving.

Top each bowl with a handful of crispy tortilla strips, diced avocado, chopped cilantro, and a lime wedge on the side.

Serve the chicken tortilla soup stove top style right away while it is hot and the tortilla strips are still crisp, with extra lime wedges passed at the table.