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Best Hearty Lentil & Kale Soup You’ll Ever Try

ByWendy Carter
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Cold weather? Bad day? Existential dread?

Classic Chicken Tortilla Soup fixes everything. This isn’t just soup—it’s a hug in a bowl, packed with flavor, crunch, and just enough spice to make you feel alive. Forget bland, watery disappointments.

This recipe delivers smoky, savory, crispy perfection every time. Why settle for mediocre when greatness takes under an hour? Let’s get cooking.

Why This Recipe Slaps

This isn’t your abuela’s tortilla soup (no offense, abuela).

We’re talking deep, layered flavors—charred tomatoes, tender chicken, crispy tortilla strips, and a broth that’s rich but not heavy. The secret? Toasting the spices and using homemade chicken stock.

Store-bought broth works, but why cheat yourself? Plus, the toppings? Legendary.

Avocado, cheese, lime, cilantro—it’s a party in your mouth.

Best Hearty Lentil & Kale Soup You’ll Ever Try
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Best Hearty Lentil & Kale Soup You’ll Ever Try

Recipe by Wendy CarterCourse: Chicken, Dinner, Soup
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

350

kcal

Ingredients

  • 2 tbsp olive oil

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1 jalapeño, seeded and diced (unless you like pain)

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 4 cups chicken stock (homemade if you’re fancy)

  • 1 can (14 oz) fire-roasted tomatoes

  • 2 cups shredded cooked chicken (rotisserie chicken = cheat code)

  • Salt and pepper to taste

  • 6 corn tortillas, cut into strips

  • Toppings: avocado, cilantro, lime, cheese, sour cream (go wild)

Step-by-Step Instructions

  • Sauté the aromatics: Heat oil in a pot over medium heat. Add onion, garlic, and jalapeño. Cook until soft (about 5 mins).
  • Toast the spices: Stir in cumin, paprika, and chili powder. Let them toast for 30 seconds—this wakes up the flavors.
  • Build the broth: Add chicken stock and tomatoes. Bring to a simmer, then let it cook for 15 mins.
  • Blend (optional): For a smoother soup, blend half the mixture. Or don’t. We’re not the soup police.
  • Add chicken: Stir in shredded chicken and simmer for 5 more mins. Season with salt and pepper.
  • Crisp the tortillas: Fry tortilla strips in oil until golden, or bake at 400ºF for 10 mins if you’re health-conscious (eyeroll).
  • Serve: Ladle soup into bowls, top with tortilla strips and your favorite toppings. Devour.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days.

The broth soaks into the tortillas, so add fresh strips when reheating. Freeze without toppings for up to 3 months. Pro tip: freeze in portions for lazy-day meals.

Why This Soup is Basically a Superfood

Besides being delicious, this soup packs protein, fiber, and vitamins.

Chicken = lean protein. Tomatoes = lycopene. Avocado = healthy fats.

Tortillas = carbs (because joy matters). It’s balanced, filling, and won’t leave you in a food coma. Unless you eat the whole pot.

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Nutrition Facts (Per Serving)

  • Calories: 350
  • Protein: 25g
  • Carbs: 30g
  • Fiber: 5g
  • Fat: 15g (mostly the good kind)

Common Mistakes to Avoid

  • Overcrowding the tortilla strips: Fry in batches, or they’ll steam instead of crisp.
  • Skipping spice toasting: Raw cumin tastes like dirt. Toast it.
  • Using sad, watery broth: Low-quality broth = low-quality soup. Spend the extra $2.
  • Drowning it in cheese: Toppings should enhance, not suffocate.

    Balance, people.

Alternatives for the Adventurous

  • Vegetarian? Swap chicken for black beans and use veggie broth.
  • Spice fiend? Add chipotle peppers or extra jalapeño.
  • Low-carb? Skip tortillas and add zucchini noodles. (But seriously, live a little.)

FAQs

Can I use store-bought tortilla strips?

Sure, if you enjoy the texture of cardboard. Fresh is always better, but in a pinch, go for it.

How do I make it creamier?

Blend in a splash of heavy cream or a dollop of sour cream. Or add cheese.

Always add cheese.

Can I make this in a slow cooker?

Yes, but the flavors won’t be as deep. Sauté the aromatics first, then dump everything in and cook on low for 4–6 hours.

Why is my soup bland?

You didn’t season it enough. Taste as you go.

Salt is your friend.

Can I freeze the soup with toppings?

No. Freeze the base only. Toppings go on fresh unless you enjoy mushy avocado (ew).

Final Thoughts

This Classic Chicken Tortilla Soup is a flavor bomb, a crowd-pleaser, and a weeknight hero.

It’s flexible, fast, and foolproof—unless you burn it. (Pay attention.) Make it once, and it’ll become a staple. Now go forth and soup.

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