Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion
chopped
- 3 large cloves garlic
minced
- 1 jalapeño
diced and seeded
- 3 cups chicken broth
- 14 ½ ounces crushed tomatoes
- 14 ½ ounces can black beans
rinsed & drained
- 10 ounces canned diced tomatoes with chilis
such as Rotel
- 2 chicken breasts
boneless, skinless
- 1 cup corn
drained if canned
- ¼ cup cilantro
chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 lime
juiced
- 1 avocado
sliced, for garnish
- 6 6" corn tortillas
cut into ¼" strips
- ¼ cup vegetable oil
- salt
Directions
- 1
For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.
- 2
Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on paper towel. While warm, sprinkle with salt to taste.
- 3
In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened, about 3 to 4 minutes.
- 4
Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.
- 5
Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
- 6
Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
- 7
Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Chicken Tortilla Soup
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About this Recipe
Craving a bowl of comforting warmth that’s bursting with flavor but comes together with ease? This Chicken Tortilla Soup is your answer, delivering restaurant-quality taste in about 40 minutes, perfect for any weeknight.
What makes this soup truly special is its vibrant combination of hearty chicken, tender black beans, sweet corn, and the zesty kick of crushed tomatoes and diced tomatoes with chilis. It’s a complete meal in one pot, designed for maximum flavor with minimal effort, making it a reliable favorite for busy cooks seeking satisfying, wholesome meals.
Expect a wonderfully savory and slightly spicy broth, brimming with tender pieces of chicken and creamy black beans. The addition of sweet corn brightens the profile, balanced by the rich acidity of the tomatoes and a fresh squeeze of lime. Each spoonful promises a delightful blend of textures, especially when you top it generously with crunchy homemade tortilla strips, creamy avocado, and fresh cilantro. It’s a hearty, satisfying soup that feels both comforting and invigorating.
Customizing Your Chicken Tortilla Soup
While chicken is the star, you can easily adapt this soup to your preferences. Consider swapping for cooked shredded turkey, or for a hearty vegetarian version, simply omit the chicken and use vegetable broth, adding extra beans or corn for substance. If you prefer less heat, remove all seeds from the jalapeño or skip it entirely; for more spice, a pinch of cayenne pepper can be added alongside the chili powder and cumin. For a quicker garnish, feel free to use store-bought tortilla chips instead of frying your own strips.
This Chicken Tortilla Soup is perfect for a cozy family dinner or a casual lunch with friends. Serve it hot, inviting everyone to customize their bowl with fresh cilantro, a bright squeeze of lime, creamy avocado, and those irresistible crispy tortilla strips.