Description
This Chicken Tortilla Soup is a hearty and flavorful one-pot meal perfect for chilly evenings. Tender chicken simmers with spices, tomatoes, beans, and corn, complemented by homemade crispy tortilla strips, fresh avocado, and lime wedges for a zesty finish. Easy to prepare and packed with comforting Southwest flavors, it’s an ideal weeknight dinner that brings both warmth and satisfaction.
Ingredients
Scale
Sauté
- 2 Tbsp light olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1-2 jalapeno peppers, seeded and diced
Soup Base
- 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)
- 1/4 cup olive oil
Garnishes
- 8 corn tortillas (6″ tortillas)
- 1 large avocado, diced
- 1 lime, cut into wedges (to serve)
Instructions
- Prepare the Tortilla Strips: Preheat oven to 375°F (190°C). Cut the corn tortillas into thin strips. Toss with olive oil and a pinch of salt, then spread on a baking sheet. Bake for 10-12 minutes, turning once halfway through, until crispy and golden. Set aside for garnish.
- Sauté Aromatics: Heat 2 Tbsp light olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced jalapeno peppers. Cook, stirring frequently, until onions are translucent and soft, about 5-7 minutes.
- Build the Soup Base: Add the chicken broth, crushed tomatoes, chili powder, cumin, and salt to the pot. Stir to combine. Bring the mixture to a simmer.
- Add Chicken: Place chicken breasts into the simmering soup. Cover and cook for about 15-20 minutes until chicken is cooked through. Remove chicken and shred it using two forks.
- Combine Ingredients: Return shredded chicken to the pot along with drained corn, black beans, chopped cilantro, and lime juice. Stir and allow to heat through for an additional 5 minutes. Adjust seasoning with salt or lime juice as desired.
- Serve: Ladle soup into bowls. Top each serving with crispy tortilla strips, diced avocado, additional cilantro, and lime wedges on the side for squeezing. Enjoy warm.
Notes
- Use leftover rotisserie chicken to save time without sacrificing flavor.
- Adjust jalapeno quantity to control the heat level of the soup.
- Make the tortilla strips ahead and store them in an airtight container to maintain crispness.
- If preferred, use vegetable broth for a lighter flavor or to make it pescatarian.
- This soup stores well and tastes even better the next day as flavors meld.
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
