fbpx

Chicken Tortilla Soup

The soup has slightly spicy broth with tender chicken, corn, black beans, juicy tomatoes, creamy avocado, and addictively good tortilla strips. It's ready in 30 minutes, easy, hearty, comforting, and better than restaurant versions.

Chicken Tortilla Soup

Print Grocery List Print Recipe
Serves: 8 Total Time: 30 minutes

Ingredients


  • Tortilla Strips
  • 10 small corn tortillas, cut into 1/4-inch wide strips or you may purchase them in bag.
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, or to taste

  • Soup
  • 2 tablespoons olive oil
  • 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
  • 1 large jalapeno pepper diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
  • one 15-ounce can black beans, drained and rinsed
  • 2 cups shredded cooked chicken (use store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • 1 1/2 cups corn (I used fresh)
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (regular paprika may be substituted)
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced

  • Toppings:

  • Diced avocado for serving
  • Shredded cheese
  • Sour cream


Instructions

Please login or register to view instructions.

 

 

Add to Recipe Box

Newsletter

You Might Also Like

No Comments

Leave a Reply

s2Member®