Description
A warm and comforting Chicken Tortilla Soup packed with flavor from tender chicken, fresh vegetables, and Mexican spices. This easy-to-follow recipe will guide you through making a rich, hearty soup topped with crispy tortilla strips, creamy avocado, and fresh cilantro. Perfect for a family meal or a cozy night in!
Ingredients
Scale
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili 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)
- 1 lime, juiced
- 1 tsp salt, or to taste
For Tortilla Strips:
- 1/4 cup olive oil
- 8 corn tortillas, (6″ tortillas)
Toppings:
- 1 large avocado, diced
- 1 lime, cut into wedges, for serving
Instructions
- Sauté the Aromatics:
Heat a large soup pot over medium-high heat. Add 1 tablespoon olive oil, then sauté the chopped onion, garlic, and jalapeño until softened, about 4-5 minutes. - Cook the Soup:
Add the chicken breasts, crushed tomatoes, chicken broth, black beans, corn, cumin, chili powder, half the cilantro (reserve the rest for garnish), and salt to the pot. Stir to combine, then bring the soup to a boil. Reduce heat and simmer for 25 minutes. - Shred the Chicken:
Remove the chicken breasts from the soup and shred with two forks. Return the shredded chicken to the pot and simmer for another 5 minutes. Stir in lime juice. - Prepare Tortilla Strips:
While the soup is simmering, prepare the tortilla strips. Cut corn tortillas into thin strips. Heat 1/4 cup olive oil in a skillet over medium heat. Fry the tortilla strips until crispy, about 1-2 minutes per side. Drain on paper towels. - Serve and Garnish:
Serve the soup hot, topped with homemade tortilla strips, diced avocado, fresh cilantro, and lime wedges on the side.
Notes
- Make it vegetarian: Replace the chicken with plant-based protein like tofu or additional beans, and use vegetable broth instead of chicken broth.
- Storage tips: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chicken Tortilla Soup, Mexican Soup, Easy Soup Recipe, Healthy Chicken Soup