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Chicken Tortilla Soup Recipe

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A comforting and flavorful Chicken Tortilla Soup with tender shredded chicken, black beans, sweet corn, aromatic spices, and crispy homemade tortilla strips, perfect for cozy dinners.

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 jalapeño pepper, seeded and diced

1 teaspoon ground cumin

1 teaspoon chili powder

1 pound chicken breasts (about 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

½ cup fresh cilantro, chopped (reserve ¼ cup for garnish)

1 lime, juiced

1 teaspoon salt (or to taste)

For the Tortilla Strips:

¼ cup olive oil

8 corn tortillas (6-inch)

For Serving:

1 large avocado, diced

1 lime, cut into wedges

Instructions

  1. Prepare the Tortilla Strips: Heat ¼ cup olive oil in a medium-sized pan over medium-high heat. Slice the corn tortillas into thin strips. In batches, fry the strips in the hot oil until golden and crispy. Transfer to paper towels to drain.
  2. Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeño. Sauté until the vegetables are softened.
  3. Cook the Chicken: Add the chicken breasts to the pot along with the crushed tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and ¼ cup of chopped cilantro. Bring to a boil, then reduce the heat and simmer for about 25 minutes.
  4. Shred the Chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the soup.
  5. Finish the Soup: Simmer the soup for an additional 5 minutes. Stir in the lime juice.
  6. Serve: Ladle the soup into bowls. Top with crispy tortilla strips, diced avocado, the remaining chopped cilantro, and lime wedges.

Notes

  • For a spicy kick, add diced chipotle peppers in adobo sauce.
  • For a creamy texture, stir in sour cream or heavy cream before serving.
  • To make vegetarian, omit chicken and use vegetable broth; add extra beans or tofu for protein.
  • Slow cooker option: cook all ingredients (except lime juice and toppings) on low for 6-8 hours or high for 3-4 hours.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Bake tortilla strips instead of frying by brushing with oil and baking at 400°F for 10 minutes.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-tortilla-soup-recipe/