Dive into the flavors of coziness with our Chicken Tortilla Soup! A blend of warmth and zest, this soup is a symphony of shredded chicken, crunchy corn, protein-rich beans, and crispy homemade tortilla strips.
Perfect for chilly evenings, this one-pot wonder is not just a dish but a comforting embrace in a bowl. It’s hearty, satisfying, and a delightful spin on classic comfort food, making it an ideal choice for any weeknight dinner.
Join us as we explore the simplicity and richness of this soul-warming soup!
How to Prepare Chicken Tortilla Soup
Creating Crispy Tortilla Strips
- Heat and Fry: Warm up a medium-sized pan with a quarter cup of olive oil over medium-high heat. Slice your corn tortillas into slender strips.
- Crisp to Perfection: In batches, fry these strips in the hot oil until they turn golden and crisp.
- Drain and Set Aside: Once crispy, transfer them onto paper towels to drain. Continue this process with the rest of the strips, adding more oil if necessary.
Crafting the Soup
- Sauté the Base: In a large pot over medium-high heat, swirl in some olive oil. Toss in the chopped onion, garlic, and diced jalapeño, sautéing until the vegetables soften.
- Simmer with Flavors: Introduce the chicken breasts, corn, black beans, a mix of chilli powder and cumin, crushed tomatoes, a pinch of salt, a sprinkle of cilantro, and the chicken broth.
- Cook and Shred: Let this concoction boil and then simmer for about 25 minutes. Afterward, take the chicken out, shred it finely, and return it to the pot.
- Final Touches: Let it simmer for an additional 5 minutes before stirring in the fresh lime juice.
Serving
Ladle the soup into bowls, garnishing with the crispy tortilla strips, diced avocado, a sprinkle of fresh cilantro, and lime wedges on the side. Enjoy the harmony of flavors in every spoonful!
Chicken Tortilla Soup
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
Tortilla Strips
- 1/4 cup olive oil
- 8 corn tortillas (6″ tortillas)
Toppings
- 1 large avocado diced
- 1 lime cut into wedges, to serve
Instructions
For Tortilla Strips
- Start Frying: Begin by heating a pan with olive oil over a medium-high flame. Slice the corn tortillas into narrow strips.
- Achieve Crispiness: Fry these strips in the hot oil in batches until they’re crisped to your liking.
- Drain and Reserve: Remove them to a paper towel to drain excess oil. Continue this process for all strips, adding oil if needed, and then put them aside.
For the Soup
- Begin Sautéing: In a large pot, heat some oil over medium-high heat. Add in the onion, garlic, and jalapeño, cooking until they become tender.
- Combine and Simmer: Add the chicken breasts, corn, beans, spices, tomatoes, salt, cilantro, and chicken broth to the pot. Bring this to a boil, then reduce to a simmer for about 25 minutes.
- Shred the Chicken: Remove the chicken, shred it, and then return it to the soup.
- Finish with Lime: Continue simmering for another 5 minutes before adding the juice of one lime.
To Serve
- Serve this heartwarming soup in bowls, topped with the crispy tortilla strips, fresh avocado, cilantro, and lime wedges for an extra zing.
Storing Chicken Tortilla Soup
To keep your Chicken Tortilla Soup tasting fresh, store the soup and tortilla strips separately. Place the cooled soup in an airtight container and refrigerate it; it will stay good for up to 4 days. For the tortilla strips, keep them in a sealed bag at room temperature; they should remain crisp for a few days. When reheating the soup, do so gently on the stove or in a microwave, and add the tortilla strips right before serving to maintain their crunch.
