Chicken Tortilla Soup
Chicken Tortilla Soup is a satisfying, comforting, and stick to your ribs soup that is perfect for any time of year. You'll love this complex broth full of rich flavor topped with crisp tortilla strips!
Servings: 6
Calories: 512kcal
Ingredients
Crispy Tortilla Strips
- 6 medium corn tortillas cut into 1/4 inch strips
- 1/4 cup olive oil
- salt to taste
Soup
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 medium jalapeno pepper diced and needed1
- 1 tsp cumin ground
- 1 tsp chili powder
- 29 oz crushed tomatoes (2 14.5 oz cans)
- 4 cups chicken broth low sodium or no sodium added
- 2 cups cooked chicken shredded
- 1 cup corn frozen or canned
- 14.5 oz black beans (1 can)
- 1 lime juiced
Optional Toppings
- 2 tbsp cilantro chopped
- 1 avocado diced for serving
- cheddar cheese shredded
- sour cream
Instructions
- Heat 1/4 cup olive oil in a skillet over medium high heat. Add tortilla strips and fry, you will have to do this in batches. Transfer to a paper towel lined plate to soak up the oil then season with salt to taste.
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add onion, garlic and jalapeño and cook for 3 minutes or until onion is softened.
- Add remaining soup ingredients and simmer for 15 minutes. Garnish with cilantro.
- Spoon soup into bowls and top with tortilla crisps and other optional toppings.
Notes
This recipe will last for 3 - 4 days in the fridge if stored in an airtight container. Be sure to let it cool fully in a shallow container before placing it in the fridge. The tortilla strips can be placed in a bag with the air pushed out and stored for up to 3 days in the cupboard.
Nutrition
Calories: 512kcal | Carbohydrates: 53g | Protein: 27g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 288mg | Potassium: 1222mg | Fiber: 14g | Sugar: 9g | Vitamin A: 600IU | Vitamin C: 25.7mg | Calcium: 117mg | Iron: 5.2mg