Chicken Tortilla Soup

This chicken tortilla soup is super easy to make, but very flavorful and is the perfect comfort food.

Equipment Needed

Ingredients and Recipe

Chicken Tortilla Soup

Recipe Credit
Publisher – Spending with Pennies 'Broccoli Cheddar Soup with Cheesy Croutons'
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 6 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Equipment

  • Chefs Knife
  • Measuring Spoons
  • Measuring Cups
  • Mise en Place Bowls
  • Can Opener
  • Lime Juicer
  • Colander
  • Dutch Oven or Large Pot
  • Rubber spatula
  • Cooking Thermometer
  • Medium Saucepan
  • Spider
  • Serving Spoon

Ingredients

For the Soup

  • 2 tbsp extra virgin olive oil
  • 1 yellow onion chopped
  • 3 large garlic cloves minced
  • 1 jalapeño seeded and diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 14½ oz can crushed tomatoes
  • 1 oz can diced tomatoes with chilis such as Muir Glen
  • 1 14½ oz can black beans rinsed and drained
  • 3 cups chicken broth preferably homemade
  • 1 cup corn (from about 4 corncobs) preferably cut off the cob, drained if canned
  • 2 chicken breasts boneless, skinless
  • ¼ cup cilantro (25g) chopped
  • 1 lime juiced

For the Crispy Tortilla Strips

  • 6 corn tortillas cut into ¼ inch strips
  • ½ cup olive oil
  • kosher salt to taste

For the Toppings

  • 1 avocado sliced, for garnish
  • 1 tbsp cilantro leaves for garnish
  • lime wedges sliced or quartered, for garnish

Instructions

For the Soup

  • Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened, about 5-10 minutes.
  • Add remaining ingredients and turn heat to high until simmering. Reduce heat to medium-low and simmer for 20 minutes or until chicken is cooked through (165°F).

For the Crispy Tortilla Strips

  • While the soup is simmering, line a plate with paper towels.
  • Heat ½ cup olive oil over medium-high heat in a small saucepan. Once the temperature reaches 350°F, about 3-5 minutes, add tortilla strips in small batches and fry until crisp, about 2-3 minutes. Remove from the saucepan using a spider or slotted spoon and transfer to the plate with paper towels. Salt immediately so the tortilla strips hold onto the seasoning. Repeat for remaining batches.

Assembly

  • Spoon soup into bowls and and top with cilantro leaves, tortilla strips, lime wedges and sliced avocado. Enjoy!
Author: Holly at Spending with Pennies
Course: Dinner
Cuisine: Mexican

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Equipment

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