Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What’s even better? It comes together in one pot.
Chicken Tortilla Soup
- 1 Tbsp olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 jalapeno pepper seeded and diced
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 lb chicken breasts (2 medium)
- 20 oz crushed tomatoes
- 32 oz chicken broth
- 14 oz black beans drained and rinsed
- 14 oz corn drained and rinsed
- 1/2 cup cilantro chopped, divided (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)
- 1 large avocado diced
- 1 lime cut into wedges, to serve
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 then set aside.
Chicken Tortilla Soup:
Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ 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 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.