Chicken Tortilla Soup

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Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of shredded chicken, corn, beans, and homemade tortilla strips, this soup is a meal in itself. It’s comforting, hearty, and filling.

Chicken tortilla soup is like a taco in soup form. Its rich tomato and chicken broth pairs perfectly with chunky veggies, shredded chicken, beans and sweet corn. You can sprinkle some tortilla strips right on top with a healthy handful of cheese, or pair the dish with soft Dinner Rolls.

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Chicken Tortilla Soup

Chicken Tortilla Soup


  • Author: makihojo
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Easy
  • Cuisine: Mexican

Description

Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of shredded chicken, corn, beans, and homemade tortilla strips, this soup is a meal in itself. It’s comforting, hearty, and filling.


Scale

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 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, 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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