Tortilla Soup

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 1 jalapeño, seeded and diced; 3 garlic cloves, minced; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp dried oregano; 6 cups chicken broth; 1 can canned diced tomatoes (with juices); 2 tbsp tomato paste; 1 1/2 lbs boneless, skinless chicken breasts; 1 can canned black beans, drained and rinsed; 1 cup frozen corn kernels; 2 tbsp fresh lime juice; 1 tsp salt; 1/2 tsp black pepper; 6 corn tortillas (for strips), cut into thin strips; 1 ripe avocado, diced; 1/4 cup fresh cilantro, chopped; 2 limes lime wedges (for serving); 1/2 cup sour cream

A vibrant Mexican soup featuring tender chicken, tomatoes, and spices topped with crispy tortilla strips. Comforting, flavorful, and easily customizable with your favorite garnishes.

45 minMediumServes 6310 cal/serving

MexicanSoupStovetopStandardHigh FiberHigh ProteinNut-FreeAlcohol-Free

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Ingredients

2 tbsp olive oil
1 yellow onion, diced
1 jalapeño, seeded and diced
3 garlic cloves, minced
2 tsp ground cumin
2 tsp chili powder
1 tsp dried oregano
6 cups chicken broth
1 can canned diced tomatoes (with juices)
2 tbsp tomato paste
1 1/2 lbs boneless, skinless chicken breasts
1 can canned black beans, drained and rinsed
1 cup frozen corn kernels
2 tbsp fresh lime juice
1 tsp salt
1/2 tsp black pepper
6 corn tortillas (for strips), cut into thin strips
1 ripe avocado, diced
1/4 cup fresh cilantro, chopped
2 limes lime wedges (for serving)
1/2 cup sour cream

Instructions

1

Preheat oven to 375°F (190°C).
2

Brush 6 corn tortillas (for strips) with a little oil, lightly salt them, and cut into thin strips. Arrange in a single layer on a baking sheet and bake for 10-12 minutes until crispy and golden. Set aside.
3

In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat.
4

Add 1 diced yellow onion and 1 seeded and diced jalapeño and sauté for 3-4 minutes until softened.
5

Add 3 minced garlic cloves, 2 tsp ground cumin, 2 tsp chili powder, and 1 tsp dried oregano. Cook for 1 minute until fragrant.
6

Stir in 2 tbsp tomato paste and cook for another minute.
7

Add 6 cups chicken broth and 1 can canned diced tomatoes (with juices). Bring to a simmer.
8

Add the whole 1 1/2 lbs boneless, skinless chicken breasts to the pot. Reduce heat to maintain a gentle simmer, cover, and cook for 15-20 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C).
9

Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
10

Add 1 can drained and rinsed canned black beans and 1 cup frozen corn kernels. Simmer for 5 minutes.
11

Stir in 2 tbsp fresh lime juice and season with 1 tsp salt and 1/2 tsp black pepper to taste.
12

Ladle into bowls and top with the baked tortilla strips, 1 diced ripe avocado, 1/4 cup chopped fresh cilantro, and a dollop of 1/2 cup sour cream.
13

Serve with 2 limes lime wedges (for serving) on the side.

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Questions

What temperature do I cook Tortilla Soup at?

For Tortilla Soup, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 12 minutes, in step 2. The target internal temperature is 165 F (about 75 C), given in step 8. A probe thermometer removes the guesswork.

Do I need any special equipment for Tortilla Soup?

Beyond a knife and a board, the method uses a Dutch oven (step 3) and a sheet pan (step 2). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Can I use chicken thighs instead of chicken breasts in Tortilla Soup?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Tortilla Soup uses 1 1/2 lbs boneless, skinless chicken breasts.

Is Tortilla Soup spicy?

Moderately. The heat in Tortilla Soup comes from 1 jalapeño, seeded and diced and 2 tsp chili powder. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How much protein is in Tortilla Soup?

One serving (the recipe makes 6) has 28 g of protein in about 310 calories, alongside 32 g carbohydrate and 8 g fat, plus 5 g fiber and 920 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

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