Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

from natashaskitchen.com
45 min
6 servings

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

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 can crushed tomatoes
  • 32 oz chicken broth
  • 14 oz can black beans (drained and rinsed)
  • 14 oz can 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)
  • 1/4 cup olive oil
  • 8 corn tortillas ((6" tortillas))
  • 1 large avocado (diced)
  • 1 lime (cut into wedges, to serve)

Directions

  1. 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.

  2. 2

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