Chicken Tortilla Soup
A hearty Mexican soup featuring tender chicken, vegetables, and spices in a flavorful tomato broth, topped with crispy tortilla strips and fresh garnishes.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp dried oregano
- 2 cans canned diced tomatoes
- 4 cups chicken broth
- 2 boneless, skinless chicken breast, cooked, shredded
- 1 can black beans, drained, rinsed
- 1 cup frozen corn kernels
- 2 tbsp fresh lime juice
- to taste salt
- to taste black pepper
- 6 corn tortillas, cut into strips
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 2 limes lime wedges, for serving
Instructions
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1
Preheat oven to 375°F (190°C). Arrange the 6 cut into strips corn tortillas on a baking sheet and bake for 10-12 minutes until crispy and golden brown. Set aside.
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2
In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper and sauté for 5 minutes until softened.
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3
Add 3 minced garlic cloves and 1 seeded, minced jalapeño pepper and cook for another minute until fragrant.
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4
Stir in 2 tsp ground cumin, 2 tsp chili powder, and 1 tsp dried oregano. Cook for 30 seconds to toast the spices.
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5
Add 2 cans canned diced tomatoes with their juice and bring to a simmer, stirring occasionally.
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6
Pour in 4 cups chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes to allow flavors to meld.
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7
Add 2 cooked, shredded boneless, skinless chicken breast, 1 can drained, rinsed black beans, and 1 cup frozen corn kernels. Simmer for another 5 minutes.
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8
Stir in 2 tbsp fresh lime juice and season with to taste salt and to taste black pepper to taste.
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9
To serve, ladle soup into bowls and top with baked tortilla strips, 1 diced avocado, 1/4 cup chopped fresh cilantro, a dollop of 1/2 cup sour cream, and 2 limes for serving lime wedges on the side.