Description
This Chicken Tortilla Soup is a hearty and flavorful one-pot meal featuring tender chicken, zesty spices, and fresh ingredients. With homemade crispy tortilla strips, creamy avocado, and a touch of lime, it’s perfect for a comforting weeknight dinner that comes together easily on the stovetop.
Ingredients
Scale
Sauce and Soup Base
- 2 Tbsp light olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1-2 jalapeno peppers, seeded and diced
- 32 oz chicken broth
- 28 oz can crushed tomatoes
- 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)
- 1/4 cup olive oil
Proteins and Vegetables
- 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
Toppings and Garnishes
- 8 corn tortillas (6" tortillas)
- 1 large avocado, diced
- 1 lime, cut into wedges (to serve)
Instructions
- Prepare the base: Heat 2 tablespoons of light olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and diced jalapenos and cook for another 1-2 minutes until fragrant.
- Add liquids and seasoning: Pour in the chicken broth and crushed tomatoes. Stir well to combine the flavors. Add chili powder, ground cumin, and salt, adjusting seasoning to taste.
- Cook the chicken: Add the chicken breasts to the pot and bring the soup to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through.
- Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Add vegetables and cilantro: Stir in the drained corn and black beans along with the chopped cilantro and lime juice. Let the soup continue to simmer for another 5 minutes to blend the flavors.
- Make tortilla strips: While the soup simmers, preheat the oven to 375°F (190°C). Cut corn tortillas into thin strips. Toss the strips in 1/4 cup of olive oil and spread them evenly on a baking sheet. Bake for 10-12 minutes or until crispy and golden brown, shaking the pan halfway through for even cooking.
- Serve the soup: Ladle the hot soup into bowls. Top each serving with crispy tortilla strips, diced avocado, and additional cilantro. Serve with lime wedges on the side for an extra burst of fresh flavor.
Notes
- This Chicken Tortilla Soup is perfect for cold-weather meals and comes together in one pot for easy cleanup.
- Use leftover rotisserie chicken for a time-saving option without sacrificing flavor.
- Adjust jalapeno quantity based on your preferred spice level or omit for less heat.
- Homemade tortilla strips add a wonderful crunch but you can substitute with store-bought if preferred.
- For a thicker soup, simmer longer or add a small amount of masa harina or cornstarch slurry.
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
