Description
This Chicken Tortilla Soup is a hearty and flavorful meal featuring tender chicken, a rich tomato and chili-spiced broth, and homemade crispy tortilla strips. Perfect for chilly evenings, this one-pot recipe comes together quickly and is packed with wholesome ingredients like black beans, corn, and fresh cilantro, garnished with creamy avocado and lime wedges for a balanced and satisfying dinner.
Ingredients
Scale
Spoonfuls of Goodness
- 2 Tbsp light olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1-2 jalapeno peppers, seeded and diced
Soup Base
- 32 oz chicken broth
- 28 oz can crushed tomatoes
- 1 lb chicken breasts (2 medium) or leftover rotisserie chicken
- 15 oz can corn, drained and rinsed
- 15 oz can black beans, drained and rinsed
Seasonings & Finishers
- 1 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp salt, or to taste
- 1/3 cup cilantro, chopped, plus more for garnish
- 1 1/2 Tbsp lime juice (from 1 lime), or to taste
- 1/4 cup olive oil
Crispy Tortilla Strips & Garnishes
- 8 corn tortillas (6" size)
- 1 large avocado, diced
- 1 lime, cut into wedges, for serving
Instructions
- Prepare the base: Heat 2 tablespoons of light olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and diced jalapeno peppers, cooking for another 1-2 minutes until fragrant.
- Add liquids and spices: Pour in the chicken broth and crushed tomatoes. Stir in chili powder, ground cumin, and salt. Bring the mixture to a gentle simmer.
- Cook the chicken: Add the chicken breasts to the pot. Cover and simmer for about 20 minutes, or until the chicken is fully cooked through and tender.
- Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Add beans and corn: Stir in the drained black beans and corn, allowing the soup to heat through for 5 more minutes.
- Make crispy tortilla strips: While the soup simmers, preheat a skillet over medium heat. Cut the corn tortillas into strips and add them to the skillet with 1/4 cup olive oil. Fry the strips, stirring often, until crisp and golden brown. Remove and drain on paper towels.
- Finish with lime and cilantro: Stir the chopped cilantro and lime juice into the soup. Adjust seasoning with salt and additional lime juice as desired.
- Serve: Ladle the soup into bowls and garnish with crispy tortilla strips, diced avocado, extra cilantro, and lime wedges on the side for squeezing.
Notes
- Use leftover rotisserie chicken for a quicker preparation time.
- The recipe is perfect for cold-weather dinners and comes together in one pot for an easy cleanup.
- Adjust the jalapeno quantity depending on your preferred spice level.
- Serve with a dollop of sour cream or shredded cheese if desired, though the soup is great on its own.
Nutrition
- Serving Size: 1 serving
- Calories: 539 kcal
- Sugar: 8 g
- Sodium: 1112 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.01 g
- Carbohydrates: 55 g
- Fiber: 13 g
- Protein: 30 g
- Cholesterol: 48 mg
