Chicken Tortilla Soup
A hearty and flavorful chicken tortilla soup that's perfect for any occasion.
Ingredients
Base Ingredients
- 2 Tbsp light olive oil
- 1 large yellow onion (chopped)
- 1-2 pieces jalapeno peppers (seeded and diced)
- 4 cloves garlic (minced)
- 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)
- 1.5 tsp chili powder
- 1.5 tsp ground cumin
- 1 tsp salt (or to taste)
- 1/3 cup cilantro (chopped, plus more to garnish)
- 1.5 Tbsp lime juice (from 1 lime, or to taste)
- 1/4 cup olive oil
- 8 pieces corn tortillas (6" tortillas)
- 1 large avocado (diced)
- 1 piece lime (cut into wedges, to serve)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, jalapenos, and garlic; sauté until softened.
- Add chicken broth, crushed tomatoes, corn, black beans, chili powder, cumin, and salt. Bring to a boil.
- Add chicken and simmer for 20 minutes. Remove chicken, shred, and return to the pot.
- Stir in cilantro and lime juice. Adjust seasoning if needed.
- Fry tortillas until crispy, then cut into strips.
- Serve soup topped with avocado, tortilla strips, and lime wedges.
Notes
For extra flavor, use leftover rotisserie chicken.