Chicken Tortilla Soup

Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of shredded chicken, corn, beans. This soup is a meal in itself. It’s comforting, hearty, and filling.

Ingredients

1 Tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 jalapeno pepper , seeded and diced

1 tsp ground cumin

1 tsp chilli 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 (reserve 1/4 of it for garnish)

1 lime, juiced

1 tsp salt, or to taste

Homemade Tortilla Strips

1/4 cup olive oil

8 corn tortillas , (6″ tortillas)

I am not a fan of tortilla strips, so I did not add any to this soup.

Toppings

Cilantro

Cheese

Instructions

Tortilla Strips:

Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp.

Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.

Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good soups page.

Chicken Tortilla Soup