Tortilla Soup
A vibrant Mexican soup featuring tender chicken, tomatoes, and spices topped with crispy tortilla strips. Comforting, flavorful, and easily customizable with your favorite garnishes.
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
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1
Preheat oven to 375°F (190°C).
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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.
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3
In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat.
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4
Add 1 diced yellow onion and 1 seeded and diced jalapeño and sauté for 3-4 minutes until softened.
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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.
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6
Stir in 2 tbsp tomato paste and cook for another minute.
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7
Add 6 cups chicken broth and 1 can canned diced tomatoes (with juices). Bring to a simmer.
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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).
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9
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
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10
Add 1 can drained and rinsed canned black beans and 1 cup frozen corn kernels. Simmer for 5 minutes.
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11
Stir in 2 tbsp fresh lime juice and season with 1 tsp salt and 1/2 tsp black pepper to taste.
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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.
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13
Serve with 2 limes lime wedges (for serving) on the side.