Chicken Tortilla Soup Recipe

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.

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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

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Instructions

Tortilla Strips:

1. Preheat a pan with 1/4 cup oil over medium-high heat.
2. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp.
3. 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:

1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic, and jalapeño and sauté until veggies soften.
2. 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.
3. 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!