Name: Chicken Tortilla Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 Tbsp olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 jalapeno pepper, seeded and diced; 1 tsp ground cumin; 1 tsp chili powder; 1 lb chicken breasts (about 2 medium); 28 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 for garnish); 1 lime, juiced; 1 tsp salt (or to taste); 1/4 cup olive oil (for tortilla strips); 8 corn tortillas (6-inch tortillas); 1 large avocado, diced; 1 lime, cut into wedges (to serve)

Description

This Chicken Tortilla Soup is a hearty, flavorful dish with tender chicken, black beans, corn, and crispy tortilla strips, perfect for a cozy meal.

Ingredients

Scale

1 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, seeded and diced
1 tsp ground cumin
1 tsp chili powder
1 lb chicken breasts (about 2 medium)
28 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 for garnish)
1 lime, juiced
1 tsp salt (or to taste)
1/4 cup olive oil (for tortilla strips)
8 corn tortillas (6-inch tortillas)
1 large avocado, diced
1 lime, cut into wedges (to serve)

Instructions

Preheat a pan over medium-high heat and fry tortilla strips in batches with olive oil until golden brown and crisp. Set aside.
In a large pot, heat 1 tablespoon of olive oil and sauté onion, garlic, and jalapeno for 5 minutes until softened.
Add chicken breasts, black beans, corn, chili powder, cumin, crushed tomatoes, chicken broth, and salt to the pot. Stir to combine and bring to a boil. Reduce heat and simmer for 25 minutes.
Remove chicken from the pot and shred using two forks. Return shredded chicken to the soup and simmer for an additional 5 minutes.
Add lime juice to the soup and stir. The Chicken Tortilla Soup is now ready to serve!

Notes

If the soup is too thick, add more chicken broth or water.
If you prefer a milder soup, reduce the amount of jalapeno or chili powder.
Store leftover soup in the fridge for 3-4 days or freeze without tortilla strips and avocado.
For extra flavor, use homemade chicken broth instead of store-bought.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 6g
Sodium: 850mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 25g
Cholesterol: 60mg

Keywords: Chicken Tortilla Soup, tortilla soup, Mexican chicken soup, hearty soup, homemade chicken soup, black bean soup