Chicken Tortilla Soup
A rich, flavorful chicken tortilla soup made in one pot. Perfect for cozy dinners with a touch of spice and lots of texture.
Equipment
- - Large pot
- - Knife & board
- - Tongs or forks
- Ladle
Ingredients
- - 2 tbsp vegetable oil
- - 1 medium onion diced
- - 3 garlic cloves minced
- - 1 jalapeño minced (optional)
- - 1 tsp cumin
- - 1 tsp chili powder
- - ½ tsp smoked paprika
- - 6 cups chicken broth
- - 1 14 oz can diced tomatoes (with juice)
- - 1 15 oz can black beans, rinsed
- - 1 cup corn
- - 2 boneless chicken breasts
- - Salt & pepper
- - Juice of 1 lime
- **Toppings**
- - Tortilla strips
- - Avocado slices
- - Cilantro
- - Sour cream
- - Shredded cheese
Instructions
- Heat oil in a soup pot. Sauté onion for 5 mins. Add garlic & jalapeño.
- Stir in cumin, chili powder, paprika. Cook 30 seconds.
- Add broth, tomatoes, beans, corn. Bring to a boil.
- Add chicken breasts. Reduce heat and simmer covered 20–25 mins.
- Shred chicken and return to soup. Add lime juice, season to taste.
- Serve hot with tortilla strips and desired toppings.
Notes
- Use rotisserie chicken to save time
- Add zucchini or bell pepper for more veggies
- Top with crushed tortilla chips if short on strips
- Add zucchini or bell pepper for more veggies
- Top with crushed tortilla chips if short on strips