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Chicken Tortilla Soup Recipe

Chicken Tortilla Soup is the perfect cold weather weeknight dinner that comes together in one pot. This easy Mexican-inspired soup is packed with flavor and ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 511
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil For sauteing vegetables
  • 1 medium Onion Chopped
  • 3 cloves Garlic Minced
  • 1 whole Jalapeno pepper Seeded and diced for less heat
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 1 lb Chicken breasts 2 medium
  • 28 oz Crushed tomatoes Canned
  • 32 oz Chicken broth Low-sodium
  • 14 oz Black beans Canned, drained and rinsed
  • 14 oz Corn Canned, drained and rinsed
  • 0.5 cup Cilantro Chopped, divided (reserve 1/4 cup for garnish)
  • 1 whole Lime Juiced
  • 1 tsp Salt Or to taste
  • 0.25 cup Olive oil For frying tortilla strips
  • 8 whole Corn tortillas 6 inch tortillas
  • 1 large Avocado Diced for topping
  • 1 whole Lime Cut into wedges for serving

Equipment

  • large pot
  • Frying pan
  • Paper towels
  • Two forks for shredding
  • Slotted spoon
  • cutting board

Method
 

  1. Preheat a frying pan with 1/4 cup olive oil over medium-high heat for about 2 minutes until shimmering.
  2. Cut corn tortillas into thin strips about 1/4-inch wide.
  3. Fry tortilla strips in batches until golden and crispy (2-3 minutes per batch), being careful not to overcrowd the pan.
  4. Remove crispy strips with a slotted spoon and drain on paper towels to remove excess oil.
  5. In a large pot, heat 1 tablespoon olive oil over medium-high heat until shimmering.
  6. Add chopped onion, minced garlic, and diced jalapeno to the hot oil and saute for 3-4 minutes until vegetables soften and become fragrant.
  7. Add ground cumin and chili powder to the softened vegetables and stir constantly for about 30 seconds to toast the spices.
  8. Add whole chicken breasts, crushed tomatoes, chicken broth, drained black beans, drained corn, 1/4 cup cilantro, and salt. Stir together and bring to a boil.
  9. Reduce heat to medium and let the soup simmer for at least 25 minutes to cook the chicken through and allow flavors to meld.
  10. Remove chicken breasts from the pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  11. Return shredded chicken to the soup and simmer for another 5 minutes. Add lime juice and taste for salt, adjusting as needed.
  12. Serve hot soup in bowls topped with crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges.

Notes

Seed and dice jalapeno for less heat. Reserve 1/4 cup cilantro for garnish. Fry tortilla strips in batches until crisp. Store soup and tortilla strips separately in the refrigerator for up to 3-4 days. Freezer: Can freeze soup (without toppings) for up to 3 months. Reheating: Reheat on stovetop over medium heat until hot.