Chicken Tortilla Soup

Loaded with tender shredded chicken, black beans, corn, and tomatoes in a zesty seasoned broth. Topped with crispy tortilla strips and avocado!

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Chicken Tortilla Soup
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10 minPrep Time
30 minCook Time
30 minTotal Time
6Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 3 cups chicken broth
  • 1 (15 ounce) can black beans, drained and rinsed
  • 14.5 ounces crushed tomatoes
  • 1 (10 ounce) can diced tomatoes with chilies (such as Rotel), with juices
  • 1 cup corn kernels (drained if canned)
  • 1 lime, juiced
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 avocado, sliced, for garnish

For the Tortilla Strips

  • 6 small corn tortillas, cut into ¼-inch strips
  • ¼ cup vegetable oil
  • Salt

Instructions

  1. Tortilla Strips: Cut tortillas into ¼-inch strips. Heat ¼ cup vegetable oil in a small pan over medium-high heat. Fry the strips in batches until crisp, about 1 minute per side. Drain on paper towels and sprinkle with salt while warm.
  2. Soup: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño; cook until the onion is softened, about 3–4 minutes.
  3. Add the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, cumin, and chili powder. Stir to combine.
  4. Add the chicken breasts and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, or until the chicken is cooked through.
  5. Remove the chicken, shred with two forks, and return it to the pot. Simmer 3 more minutes. Taste and season with salt and pepper.
  6. Ladle into bowls and top with tortilla strips, lime wedges, and sliced avocado.

Notes