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Chicken Tortilla Soup

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A flavorful and hearty chicken tortilla soup with tender chicken, tomatoes, beans, and a blend of spices, topped with crispy tortilla strips and fresh garnishes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups cooked shredded chicken
  • Salt and pepper to taste
  • 6 corn tortillas, cut into strips
  • Vegetable oil for frying
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 cup shredded cheddar cheese or Monterey Jack cheese
  • Sour cream for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño; sauté until softened, about 5 minutes.
  2. Stir in cumin and chili powder and cook for 1 minute until fragrant.
  3. Add chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Add shredded chicken to the soup and cook until heated through, about 5 minutes. Season with salt and pepper to taste.
  5. While soup simmers, heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips until crispy and golden. Drain on paper towels and season with salt.
  6. Ladle soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, cilantro, and a squeeze of lime. Add sour cream if desired.

Notes

For extra depth of flavor, roast the tomatoes and jalapeño before adding to the soup. Use leftover rotisserie chicken to save time. Adjust the spice level by adding more or less jalapeño.

Nutrition

Find it online: https://www.receipster.com/chicken-tortilla-soup/

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