Chicken and Tortilla Soup is a comforting and hearty dish, perfect for a cozy meal. The combination of tender chicken, crispy tortilla strips, and flavorful broth makes it a family favorite.
Start by cooking the chicken. In a large pot, heat a bit of oil over medium heat. Add diced onions and cook until softened. Stir in minced garlic and cook for another minute. Add boneless, skinless chicken breasts and brown them on both sides.
Pour in chicken broth, diced tomatoes with green chilies, and a bit of corn. Add some ground cumin, chili powder, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer until the chicken is cooked through, about 20 minutes.
While the soup simmers, prepare the tortilla strips. Cut corn tortillas into thin strips. Heat oil in a skillet over medium-high heat and fry the strips until they are golden and crispy. Drain them on paper towels and sprinkle with a bit of salt.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in some black beans and a handful of chopped fresh cilantro. Let the soup simmer for another 5 minutes to let the flavors meld.
Serve the Chicken and Tortilla Soup hot, topped with crispy tortilla strips, a squeeze of lime, and a sprinkle of shredded cheese. You can also add avocado slices, sour cream, and fresh cilantro for extra flavor.
This soup is perfect for a cozy dinner and is even better the next day. Enjoy the rich, savory broth and the combination of textures from the tender chicken and crispy tortilla strips.
Chicken and Tortilla Soup
Equipment
- Large pot or Dutch oven
- Stirring spoon
- Knife and cutting board
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 jalapeño seeded and diced
- 1 bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can 14 oz diced tomatoes
- 6 cups chicken broth
- 2 cups cooked shredded chicken breast
- 1 can 15 oz black beans, rinsed and drained
- 1 cup corn kernels fresh, frozen, or canned
- Juice of 1 lime
- Salt and pepper to taste
- Tortilla strips or chips for serving
- Avocado slices for serving
- Fresh cilantro chopped, for serving
- Lime wedges for serving
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced jalapeño, and bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
- Add Spices and Tomatoes: Stir in the ground cumin and chili powder, and cook for another minute until fragrant. Add the diced tomatoes (with their juices) to the pot and cook for 2-3 minutes, stirring occasionally.
- Simmer Soup: Pour in the chicken broth and bring the soup to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
- Add Chicken and Beans: Add the shredded chicken, black beans, and corn kernels to the pot. Simmer for an additional 10-15 minutes, or until the soup is heated through and the vegetables are tender.
- Season and Serve: Stir in the lime juice and season the soup with salt and pepper to taste. Adjust the seasoning as needed.
- Serve: Ladle the soup into bowls and top each serving with tortilla strips or chips, avocado slices, chopped cilantro, and a lime wedge on the side for squeezing.