Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

from chilipeppermadness.com
45 min
4 servings

This easy chicken tortilla soup recipe is thick and hearty with black beans, corn, peppers, and crispy homemade tortilla strips, the perfect weeknight meal.

Ingredients

  • 1.5 pounds boneless chicken
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 3-4 jalapeno peppers (chopped (use hotter peppers if you'd like, or use poblano pepper for milder))
  • 1 medium onion (chopped)
  • 3 garlic cloves (chopped)
  • 2 large tomatoes (chopped (canned tomatoes are good as well - use 14.5 ounce can))
  • ½ cup corn (frozen is OK)
  • 1 tablespoon chili powder (I used a combination of ancho and Spanish paprika)
  • 1 teaspoon cumin
  • 3 cups chicken broth
  • 1 can black beans (drained)
  • 2 tablespoons chopped cilantro (+ more for serving)
  • 1/2 cup vegetable oil
  • 6 corn tortillas (cut into strips)

Directions

  1. 1

    First, heat 1 tablespoon olive oil in a large pot or Dutch oven and add the onion and peppers. Cook them down for 5 minutes to soften.

  2. 2

    Add 1/2 cup vegetable oil to a separate wide pot or pan to medium heat. Bring it to a simmer. Do not let the oil boil.