Made with simple but delicious ingredients, this Chicken Tortilla Soup comes together in a few easy steps. Even better, it's made in one pot so cleaning up is a breeze.
INGREDIENTS
Tortilla Strips:
- ¼ cup olive oil (60mL)
- 4 6-inch yellow corn tortillas cut into 1/4-inch strips (95g)
- ⅛ teaspoon salt
Chicken Soup:
- 1 medium yellow onion chopped (1 1/4 cups) (160g)
- 3 cloves garlic minced
- 1 tablespoon seeded, diced jalapeno
- 4 cups chicken broth (.50L)
- 1 can crushed tomatoes (794g)(28-ounce)
- 1 can black beans rinsed and drained (432g)(15.25-ounce)
- 1½ cups frozen yellow corn (172g)
- 1 pound boneless skinless chicken breasts (454g)
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh lime juice
Toppings:
- shredded cheese
- sour cream
- sliced avocado
- chopped fresh cilantro
DIRECTIONS
For the Tortilla Strips:
- In a large Dutch oven, heat the oil over medium-high heat. In two batches, add the tortillas strips and cook until crispy, about 1 minute. Remove with a slotted spoon and drain on paper towels. Sprinkle with 1/8 teaspoon salt.
For the Chicken Soup:
- Return the pot to medium heat. Add the onion, garlic, and jalapeno. Cook, stirring frequently, until the onion is softened, about 4 minutes. Add the broth, tomatoes, beans, corn, chicken, chili powder, cumin, salt, and pepper. Bring to a boil. Reduce the heat to medium-low and continue simmering for 25 minutes, stirring occasionally.
- Remove from the heat. Remove the chicken and shred.
- Return the pot to medium-low heat. Stir the shredded chicken back into the pot. Stir in the lime juice. Simmer for an additional 5 minutes. Serve the soup with shredded cheese, sour cream, avocado, and cilantro, if desired.
NOTES
- Decrease the amount of jalapeno if you want the soup less spicy.
- When cutting the jalapeno, make sure to remove the seeds before adding them to the pot. You can wear gloves to avoid your hands feeling tingy.
- If you have leftover rotisserie chicken, you can shred it to add to the soup instead of cooking the chicken breasts in the tortilla soup. You will need approximately 3 to 4 cups of shredded chicken. You can even simmer the soup with some rotisserie bones to add more flavor to the soup.
- If you want to thicken the soup, you can whisk some masa harina with the soup before pouring it back into the soup. Masa harina gives a distinctive corn flavor to the soup. A cornstarch slurry will thicken the soup if you don’t have any masa harina.
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