Chicken Tortilla Soup

Chicken Tortilla Soup Recipe

Prep Time: 15 minutes

 

Cook Time: 30 minutes

 

Total Time: 45 minutes

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

Author: Natalya Drozhzhin

Skill Level: Easy

Cost to Make: $6-$10

Keyword: Chicken Tortilla Soup, tortilla soup

Cuisine: Mexican

Course: Soup

Calories: 540 kcal

Servings: 6 servings

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.

1. Add whole chicken, corn, beans, chilli powder, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

2. 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.

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

How To Make Chicken Tortilla Soup:

1. Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender.
2. Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes.
3. Remove the chicken to a bowl and shred it with 2 forks. Return chicken to the pot and simmer 5 minutes then add lime juice.
4. Serve the soup with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges