Chicken Tortilla Soup

Chicken Tortilla Soup

from spendwithpennies.com
40 min
8 servings

This chicken tortilla is hearty and comforting with just the perfect spicy kick.

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 jalapeño (seeded and diced)
  • 3 cups chicken broth
  • 14.5 ounces crushed tomatoes
  • 15 ounces canned black beans (1 can, drained and rinsed)
  • 10 ounces canned diced tomatoes with chilies (with juices, such as Rotel, 1 can)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 cup corn kernels (drained if canned)
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 lime (juiced)
  • 1 avocado (sliced, for garnish)
  • 6 small corn tortillas (cut into ¼-inch strips)
  • ¼ cup vegetable oil
  • salt

Directions

  1. 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. 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 a paper towel. While warm, sprinkle with salt to taste.

  3. 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. 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. 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. 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. 7

    Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.