Chicken Tortilla Soup Recipe

 

Prep Time: 15 minutes
 
Cook Time: 30 minutes
 
Total Time: 45 minutes

chicken Tortilla Soup garnished with avocado, cilantro and lime

Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What’s even better? It comes together in one pot.

Ingredients

Chicken Tortilla Soup

  • 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 crushed tomatoes 
  • 32 oz chicken broth 
  • 14 oz black beans drained and rinsed
  • 14 oz 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

Homemade Tortilla Strips

  • 1/4 cup olive oil
  • 8 corn tortillas (6" tortillas)

Toppings

  • 1 large avocado diced
  • 1 lime cut into wedges, to serve

Instructions

Tortilla Strips: 

  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.

Chicken Tortilla Soup:

  1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add whole chicken, 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.

  3. 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. 

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

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