Description
This Chicken Tortilla Soup is a comforting and flavorful Mexican-inspired dish featuring a savory blend of chicken, vegetables, beans, and spices simmered to perfection. Finished with crispy homemade tortilla strips, fresh avocado, cilantro, and lime, it’s perfect for a hearty lunch or dinner that’s both satisfying and easy to prepare in under an hour.
Ingredients
Sauté Base
- 2 Tbsp light olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1-2 jalapeno peppers, seeded and diced
Soup
- 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
- 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 to garnish)
- 1 1/2 Tbsp lime juice (from 1 lime, or to taste)
Toppings
- 1/4 cup olive oil (for frying tortilla strips)
- 8 corn tortillas (6" tortillas, cut into thin strips)
- 1 large avocado, diced
- 1 lime, cut into wedges (to serve)
Instructions
- Prepare Tortilla Strips: Cut the corn tortillas into thin strips to create the base for crispy chips.
- Heat Oil: Preheat a pan over medium-high heat and add 1/4 cup olive oil to fry the tortilla strips.
- Fry Tortilla Strips: Fry tortilla strips in batches in the hot oil until they are crisp and golden brown. Remove and drain on paper towels. Repeat, adding oil as needed. Set aside once crispy.
- Cook Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of light olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeño peppers. Sauté until the vegetables have softened and become fragrant.
- Add Soup Ingredients: Pour in the chicken broth, crushed tomatoes, chicken breasts, corn, black beans, chili powder, ground cumin, and salt. Stir to combine.
- Simmer Soup: Bring the mixture to a boil and then reduce heat to let it simmer for about 20 minutes, until the chicken is cooked through and tender enough to shred.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Finish Soup: Allow the soup to simmer for an additional 5 minutes. Then remove from heat and stir in the chopped cilantro and lime juice for brightness and flavor.
- Serve: Ladle the hot soup into bowls and top with crispy tortilla strips, diced avocado, extra cilantro, and lime wedges. Serve immediately with your favorite garnishes.
Notes
- You can use leftover rotisserie chicken instead of raw chicken breasts to reduce cooking time.
- Adjust the number of jalapeños according to your desired heat level.
- For a richer flavor, use homemade chicken broth or stock if available.
- Leftover tortilla strips can be stored in an airtight container and reheated to maintain crispiness.
- Feel free to add additional toppings like shredded cheese, sour cream, or hot sauce as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Frying and Stovetop
- Cuisine: Mexican
