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Cauldron Chicken Tortilla Soup with Cheese Crisps
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Baking sheet
  • Parchment paper

Ingredients
  

  • 4 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup frozen corn
  • 1 teaspoon ground cumin
  • 1/2 teaspoon mild chili powder
  • 1/4 teaspoon salt
  • 4 corn tortillas
  • 1 1/2 cups shredded cheddar cheese
  • Lime wedges for serving

Instructions
 

  • Add the chicken broth, shredded chicken, diced tomatoes, corn, cumin, chili powder, and salt to a large pot. Stir and bring to a gentle simmer over medium heat. Cook for 10 minutes so the flavors blend.
  • While the soup simmers, preheat the oven to 375°F and line a baking sheet with parchment paper. Cut each corn tortilla into thin strips.
  • Spread the tortilla strips on the baking sheet in a single layer. Sprinkle the shredded cheddar cheese evenly over the strips. Bake for 8 to 10 minutes until the cheese melts and turns golden and crisp.
  • Ladle the soup into bowls. Break the cheese crisps into pieces and place them on top of each serving. Add a lime wedge on the side for squeezing.

Notes

Break the cheese crisps right before serving so they stay crunchy instead of softening in the broth. If your kids prefer less spice, reduce the chili powder to a pinch or leave it out. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Baking sheet, Parchment paper