Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is an ideal choice for chilly evenings, making it a perfect weeknight dinner. What adds to its appeal? The convenience of preparing it all in just one pot.
Ingredients
Chicken Tortilla Soup
- 1 Tbsp olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 jalapeno pepper seeded and diced
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 lb chicken breasts (2 medium)
- 20 oz can crushed tomatoes
- 32 oz chicken broth
- 14 oz can black beans drained and rinsed
- 14 oz can corn drained and rinsed
- 1/2 cup cilantro chopped, divided (reserve 1/4 of it for garnish)
- 1 lime juiced
- 1 tsp salt or to taste
Homemade Tortilla Strips
- 1/4 cup olive oil
- 8 corn tortillas (6" tortillas)
Toppings
- 1 large avocado diced
- 1 lime cut into wedges, to serve
Instructions
To make tortilla strips:
- Warm up a pan with 1/4 cup of oil on medium-high heat. Slice tortillas into slender strips and fry them in small batches until they turn delightfully crispy in the hot oil. Carefully take them out of the pan and allow any extra oil to drain off on a paper towel. Continue this process with the rest of the tortilla strips, adjusting the oil as needed, and then set aside.
- Now, you have a batch of perfectly crispy tortilla strips ready to add a delightful crunch to your dish.
Chicken Tortilla Soup:
- Sure, here's a simplified version in plain language:
- 1- Heat oil in a pot over medium-high heat. In the soup pot, sauté chopped onion, garlic, and jalapeño until the vegetables soften.
- 2- Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup cilantro, and chicken broth. Bring it to a boil, then simmer for at least 25 minutes.
- 3- Remove the chicken, shred it with two forks, and return the shredded chicken to the soup. Simmer for an additional 5 minutes. Add lime juice.
- 4- Serve the soup with tortilla strips, avocado pieces, fresh cilantro, and lime wedges.