Chicken Tortilla Soup Recipe
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.99 out of 5 stars
(1.76k)
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
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Preparation
Step 1
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.
Step 2
Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
Step 3
Add whole chicken breasts, 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.
Step 4
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.
Step 5
Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
Step 6
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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.
