Chicken Tortilla Soup

4 from 5 votes

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!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dinner, Lunch, Soup

Cuisine: Mexican

Servings:

Calories: 512kcal

Author: Joanna Cismaru

Ingredients

Crispy Tortilla Strips

6 medium corn tortillas cut into 1/4 inch strips
1/4 cup olive oil
salt to taste

Soup

2 tablespoon olive oil
1 large onion chopped
3 cloves garlic minced
1 medium jalapeno pepper diced and needed1
1 teaspoon cumin ground
1 teaspoon chili powder
29 ounce 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 ounce black beans (1 can)
1 lime juiced

Optional Toppings

2 tablespoon cilantro chopped
1 avocado diced for serving
cheddar cheese shredded
sour cream

US Customary - Metric

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