American🥣 Soups & stews

Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Total time: 45 min
Cuisine: American
Ingredients: 4 yellow corn tortillas; ¼ cups olive oil; 1 medium to large onion; 1-2 jalapeño; 3 cloves garlic cloves; 4 cups chicken broth; 1 can canned black beans, drained and rinsed; 1½ cups frozen corn; 1 can canned crushed tomatoes; 1 tsp ground cumin; 1½ tsp chili powder; ½ tsp salt; ½ tsp cracked black pepper; 1 lb chicken breasts; 1 lime; 1/8 tsp salt for tortilla strips

⏱ 45 min

A flavorful one-pot chicken tortilla soup made with shredded chicken, black beans, corn, and crispy tortilla strips. Hearty and comforting, this soup is perfect for a weeknight dinner. Topped with generous garnishes like avocado, sour cream, cilantro, and lime, it becomes a complete and satisfying meal.

Adapted from a video by Preppy Kitchen

Easy Chicken Tortilla Soup Recipe

Watch on YouTube

Ingredients

yellow corn tortillas4
olive oil¼ cups
medium to large onion1
jalapeño1-2
garlic cloves3 cloves
chicken broth4 cups
canned black beans, drained and rinsed15 oz can1 can
frozen corn1½ cups
canned crushed tomatoes28 oz can1 can
ground cumin1 tsp

Steps

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1
Prepare the tortilla strips by cutting four yellow corn tortillas into thin strips and set aside.
2
Pour 1/4 cup of olive oil into a Dutch oven and heat over medium-high heat until hot.
3
Add the tortilla strips to the hot oil and cook until crispy, about one minute, stirring occasionally. Transfer to a paper-towel-lined plate to drain and sprinkle with 1/8 teaspoon of salt.
4
While the tortilla strips cook, dice one medium to large onion and chop one to two jalapeños, depending on desired spice level.
5
Return the pan to medium heat and add the diced onion, jalapeño, and three cloves of garlic (crushed with a garlic press or minced). Stir frequently for about 4 minutes until the onion softens.
6
Add four cups of chicken broth, one 15-ounce can of drained and rinsed black beans, 1.5 cups of frozen corn, one 28-ounce can of crushed tomatoes, one teaspoon of ground cumin, 1.5 teaspoons of chili powder, 1/2 teaspoon of salt, 1/2 teaspoon of cracked black pepper, and one pound of chicken breasts.
7
Stir to combine, bring to a boil, then reduce to medium-low heat and simmer. Stir occasionally, allowing the chicken to cook through and the soup to reduce and concentrate in flavor for about 15-20 minutes.
8
Remove the chicken breasts and shred them into smaller pieces using two forks.
9
Return the shredded chicken to the pot and stir to coat with the soup base.
10
Squeeze the juice of at least one lime into the soup and stir to combine all flavors. Taste and adjust seasoning as needed.
11
Ladle into bowls and garnish generously with sour cream, avocado, cilantro, cheese, crispy tortilla strips, and any other desired toppings.

Chicken Tortilla Soup

Ingredients

Steps

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