Chicken Tortilla Soup Recipe
This chicken tortilla soup features juicy shredded chicken and sautéed veggies in a perfectly seasoned broth. Top with homemade crispy tortilla strips for the ultimate fiesta!
Servings 6 servings
Calories 330kcal
Ingredients
Chicken Tortilla Soup
- 1 medium onion finely chopped
- 3 garlic cloves finely chopped
- 1 jalapeno seeded and diced
- 1 lb chicken breasts boneless, skinless
- 15 oz canned black beans rinsed and drained
- 15 oz canned corn rinsed and drained
- 1/4 cup cilantro chopped
- 4 cups chicken broth
- 20 oz crushed tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt adjust to preference
- 2 tbsp lime juice freshly squeezed
Instructions
Tortilla Strips
- Preheat a deep frying pan with 1/4 cup oil over medium-high heat. Cut 8 (6″ sized) corn tortillas into thin strips and fry them in batches until crispy, about 1-2 minutes. Add more oil as needed.
- Remove the strips from the pot and drain on a paper towel-lined plate. Sprinkle with salt.
Chicken Tortilla Soup
- In a separate pot or Dutch oven, heat 1 Tbsp oil over medium-high heat. Add the chopped onion, garlic, and jalapeño. Sauté until softened, about five minutes.
- Add the chicken breasts, beans, corn, cilantro, chicken broth, crushed tomatoes, and seasonings to the pot. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes, stirring occasionally.
- Remove the cooked chicken and shred it with two forks. Return the chicken to the pot and add the lime juice. Simmer for an additional 5 minutes.
- Serve the soup with the homemade tortilla strips and your favorite toppings. Enjoy!
Video
Nutrition
Calories: 330kcal | Carbohydrates: 47g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1689mg | Potassium: 1004mg | Fiber: 9g | Sugar: 6g | Vitamin A: 409IU | Vitamin C: 19mg | Calcium: 107mg | Iron: 4mg