Chicken Tortilla Soup: The ideal quick weeknight supper is chicken tortilla soup. This soup is a meal in and of itself, loaded with shredded chicken, corn, beans, and handmade tortilla strips. It’s filling, substantial, and soothing.
Chicken Tortilla Soup
IngredientsÂ
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 brothÂ
- 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 teaspoon 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
Tortilla Strips
Heat a pan over medium-high heat with 1/4 cup of oil. Tear tortillas into thin strips, then cook them in hot oil in batches until they become crisp. Take them out of the pan and place on a paper towel to drain. Continue with the leftover tortilla strips, adding extra oil as necessary, and then put them aside.
Chicken Tortilla Soup
- Heat up an oil-filled pot to a medium-high temperature. Add chopped jalapeño, garlic, and onion, and sauté until the vegetables become tender.
- Add the smashed tomatoes, cumin, chili powder, ¼ cup of cilantro, corn, beans, and chicken broth along with the whole chicken breasts. After bringing to a boil, simmer for at least twenty-five minutes.
- After taking the chicken out of the pot, shred it with two forks. Return the chicken shreds to the soup, simmer for an additional five minutes, and then squeeze in the lime.
- Along with some tortilla strips, avocado chunks, fresh cilantro, and lime wedges, serve the soup.
NUTRITIONS
- 540 calories; Daily Value: * Fat
- 22 g or 34% Saturated Fat
- 3 grams, or 19% cholesterol
- 48 mg 16 % of sodium
- 673 mg, or 29%, of potassium
- 1368 mg, or 39%, of carbohydrates
- 62 g, or 21%, of fiber
- 15 g, or 63% Sugar
- 10% of 9 g of protein
- 32 g, 64 % of vitamin A
- 13 % (663 IU) of vitamin C
- 34 % and 28 mg of calcium
- 111 milligrams, or 11% of
- iron 5 mg (28%).
ALSO SEE
FAQs AND QUESTION’SÂ
How To Make Chicken Tortilla Soup?
Place a soup pot or Dutch oven over medium-high heat. Add 1 tablespoon of oil and sauté the chopped onion, garlic, and jalapeno until tender.
Add chicken breasts and the remaining soup ingredients to the pot. Bring to a boil, then simmer for 25 minutes.
Remove the chicken to a bowl and shred it with 2 forks. Return the chicken to the pot and simmer for 5 minutes, then add lime juice.
Serve the soup with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges.
Serving Chicken Tortilla Soup:
The only thing that makes chicken tortilla soup taste even better are the toppings. These are our favorites:
- Sour cream
- Homemade tortilla strips
- Shredded cheddar cheese
- Cilantro
- Avocado
- Lime wedges
- Jalapeno, sliced or diced
Use Leftover Chicken for Tortilla Soup Recipes
- Is there a rotisserie chicken in your refrigerator right now? What would you do with some leftover chicken breasts that you have? You can always prepare a new batch of Chicken Tortilla Soup with leftover chicken.
- Bone broth is the key to success. You may easily create your own chicken broth or use low-sodium bone broth.
- Modify the seasoning. Are you a fan of spicy food? Include a few more jalapeños in the mixture.
- Use canned beans and corn to save time. Canned beans and corn will expedite the cooking process.
- Just before serving, cut the avocado. Cut your avocado just before serving Season To Taste to prevent it from browning. The type of tomatoes and broth you choose will determine.
