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Chicken Tortilla Soup Recipe

Mexican · Soup · 55 min total

A hearty and flavorful Mexican-inspired soup with shredded chicken, crispy tortilla strips, and a rich, smoky broth. Perfect for a comforting weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn kernels
• 2 cups cooked shredded chicken
• 1 tablespoon lime juice
• Salt and pepper to taste
• 4 corn tortillas, cut into thin strips
• 1/2 cup vegetable oil for frying
• Optional toppings: diced avocado, shredded cheese, sour cream, fresh cilantro

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and jalapeño, cook 1 minute more.
2. Stir in cumin and chili powder, cook for 30 seconds. Add diced tomatoes, chicken broth, black beans, corn, and shredded chicken. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Meanwhile, heat vegetable oil in a small skillet over medium-high heat. Fry tortilla strips in batches until golden and crispy, about 2 minutes. Drain on paper towels and season with salt.
4. Stir lime juice into the soup. Season with salt and pepper to taste.
5. Ladle soup into bowls and top with crispy tortilla strips and desired toppings.

Tips

• For a smokier flavor, use fire-roasted diced tomatoes.
• To make ahead, prepare soup without tortilla strips and refrigerate up to 3 days. Reheat and add fresh tortilla strips before serving.
• Leftover soup can be frozen for up to 3 months.

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