Chicken Tortilla Soup Recipe
This Chicken Tortilla Soup is a comforting, flavorful dish packed with tender chicken, black beans, corn, and a zesty tomato broth. Topped with crispy homemade tortilla strips and fresh avocado, it’s the perfect meal for any time of year.
Ingredients
Chicken Tortilla Soup:
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 lb chicken breasts (2 medium)
- 20 oz can crushed tomatoes
- 32 oz chicken broth
- 14 oz can black beans, drained and rinsed
- 14 oz can corn, drained and rinsed
- 1/2 cup cilantro, chopped (reserve 1/4 of it for garnish)
- 1 lime, juiced
- 1 tsp salt, or to taste
Homemade Tortilla Strips:
- 1/4 cup olive oil
- 8 corn tortillas (6″ tortillas)
Toppings:
- 1 large avocado, diced
- 1 lime, cut into wedges
Instructions
Tortilla Strips:
- Preheat a pan with 1/4 cup oil over medium-high heat.
- Cut tortillas into thin strips and fry them in batches in the hot oil until crisp.
- Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed. Set aside.
Chicken Tortilla Soup:
- Preheat a pot with oil over medium-high heat. Add chopped onion, garlic, and jalapeño and sauté until veggies soften.
- Add whole chicken breasts, corn, beans, chili powder, cumin, crushed tomatoes, salt, 1/4 cup of cilantro, and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
- Remove chicken from the pot and shred it using two forks. Add shredded chicken back to the soup and simmer another 5 minutes, then add lime juice.
Serve:
Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges. Enjoy this warm, flavorful Chicken Tortilla Soup with your favorite toppings!