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A steaming bowl of Chicken Tortilla Soup topped with avocado, cheese, and crispy tortilla strips.

Chicken Tortilla Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 1 jalape ño, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 corn tortillas , cut into strips and fried or baked

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Sauté the diced onion, minced garlic, and jalapeño until the onion is translucent, approximately 5 minutes.
  3. Stir in the cumin and chili powder, cooking for 1 minute until fragrant.
  4. Add the chicken broth, diced tomatoes, and whole chicken breasts to the pot.
  5. Bring the liquid to a boil, then reduce heat to low and simmer for 20 minutes or until the chicken is cooked through.
  6. Remove the chicken from the pot and shred into bite-sized pieces using two forks.
  7. Return the shredded chicken to the pot and add the black beans and corn kernels.
  8. Simmer for an additional 5 to 10 minutes to heat through.
  9. Remove from heat and stir in the fresh cilantro and lime juice.
  10. Season with salt and black pepper to taste.
  11. Serve hot, topped with crispy tortilla strips and optional garnishes like avocado or cheese.