Chicken Tortilla Soup Recipe

Ingredients

Chicken Tortilla Soup

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 lb chicken breasts, (2 medium)
• 20 oz can crushed tomatoes
• 32 oz chicken broth 
• 14 oz can black beans, drained and rinsed
• 14 oz can corn, drained and rinsed
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste

Homemade Tortilla Strips

• 1/4 cup olive oil
• 8 corn tortillas , (6″ tortillas)

Toppings

• 1 large avocado, diced
• 1 lime, cut into wedges, to serve

Instructions

Tortilla Strips:

1. Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
2. Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
3. Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.