Description
A comforting and hearty Chicken Tortilla Soup featuring tender chicken, a flavorful tomato and chili broth, and homemade crispy tortilla strips. This one-pot soup combines a blend of spices, fresh lime, and avocado to create a deliciously satisfying cold-weather weeknight dinner.
Ingredients
Scale
Sauce and Soup Base
- 2 Tbsp light olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1-2 jalapeno peppers, seeded and diced
- 32 oz chicken broth
- 28 oz can crushed tomatoes
- 1 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp salt (or to taste)
- 1/3 cup cilantro, chopped (plus more to garnish)
- 1 1/2 Tbsp lime juice (from 1 lime, or to taste)
- 1/4 cup olive oil
Proteins and Vegetables
- 1 lb chicken breasts (2 medium) or leftover rotisserie chicken
- 15 oz can corn, drained and rinsed
- 15 oz can black beans, drained and rinsed
Toppings and Garnishes
- 8 corn tortillas (6″ tortillas)
- 1 large avocado, diced
- 1 lime, cut into wedges (for serving)
Instructions
- Prepare the base: Heat 2 tablespoons of light olive oil in a large pot over medium heat. Add in the chopped yellow onion, minced garlic, and diced jalapeno peppers. Sauté until the onions are translucent and fragrant, about 5-7 minutes.
- Add liquids and spices: Pour in the chicken broth and crushed tomatoes. Stir in the chili powder, ground cumin, and salt. Bring the mixture to a simmer to meld the flavors together.
- Cook the chicken: Submerge the chicken breasts in the simmering soup. Cover and cook until the chicken is cooked through and tender, about 20 minutes. Alternatively, shred leftover rotisserie chicken and add it in later.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred them finely with two forks. Return the shredded chicken to the soup along with the drained corn and black beans. Stir well to combine.
- Add fresh ingredients: Mix in the chopped cilantro and freshly squeezed lime juice. Adjust seasoning with additional salt or lime juice if needed.
- Make crispy tortilla strips: While the soup simmers, cut the corn tortillas into thin strips. Heat 1/4 cup olive oil in a skillet over medium-high heat. Fry the tortilla strips until crispy and golden brown, about 2-3 minutes per batch. Drain on paper towels to remove excess oil.
- Serve and garnish: Ladle the hot soup into bowls. Top with crispy tortilla strips, diced avocado, extra cilantro, and lime wedges on the side for squeezing. Enjoy immediately for the best texture and flavor.
Notes
- This soup is perfect for cold-weather meals and comes together quickly in one pot.
- Using leftover rotisserie chicken saves cooking time and adds extra flavor.
- Adjust the amount of jalapeno pepper to suit your preferred spice level.
- The crispy tortilla strips add a delightful crunch and can be made ahead and stored briefly in an airtight container.
- Serve with extra lime wedges and avocado to personalize each bowl.
Nutrition
- Serving Size: 1 serving
- Calories: 539 kcal
- Sugar: 8 g
- Sodium: 1112 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.01 g
- Carbohydrates: 55 g
- Fiber: 13 g
- Protein: 30 g
- Cholesterol: 48 mg
