Chicken Tortilla Soup Recipe
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.99 out of 5 stars
(1760)
Ingredients
6 servings
- 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 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, divided (reserve 1/4 of it for garnish)
- 1 lime, juiced
- 1 tsp salt, or to taste
- 1/4 cup olive oil
- 8 corn tortillas (6" tortillas)
- 1 large avocado, diced
- 1 lime, cut into wedges, to serve
How would you rate this recipe?
Preparation
Chef’s notes
Use leftover chicken:
Utilize rotisserie chicken or leftover chicken breasts.
Bone broth makes all the difference:
Opt for low-sodium bone broth or make your own chicken broth.
Adjust the spice:
Add extra jalapeños for more spice.
Save time with canned corn and beans.
Cut avocado right before serving to prevent browning.
Season to taste:
Adjust the salt based on the tomatoes and broth used.