Tortilla Soup With Beer Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, garlic, and jalapenos, and cook until softened.
• STEP 2.Add chicken broth, diced tomatoes, tomato paste, and spices to the pot. Stir well to combine.
• STEP 3.Add shredded chicken and beer to the pot. Bring to a simmer and let cook for 20 minutes.
• STEP 4.While the soup is simmering, prepare the tortilla strips. Cut corn tortillas into thin strips and fry until crispy.
• STEP 5.Serve the soup hot, topped with tortilla strips, avocado slices, shredded cheese, and a squeeze of lime juice.

Cooking Tips

• For a spicier soup, leave the seeds in the jalapenos. For a milder version, remove the seeds.
• You can use store-bought rotisserie chicken or cook and shred your own chicken breasts for this recipe.
• If you prefer a vegetarian version, you can omit the chicken and use vegetable broth instead.
• To make the tortilla strips extra crispy, sprinkle them with salt before frying.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over medium heat until heated through.
• Garnish with fresh cilantro and additional toppings of your choice, such as sour cream or diced tomatoes.