Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

from natashaskitchen.com
45 min

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.