Chicken Tortilla Soup
Savor the essence of comfort with our Chicken Tortilla Soup, a heartwarming blend of tender shredded chicken, corn, and beans, embraced by homemade crispy tortilla strips. This one-pot, easy-to-make soup is a perfect pick for brisk evenings, promising both warmth and a burst of flavors in every spoonful.
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.