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Chicken Tortilla Soup

Chicken Tortilla Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil, divided
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 1 ½ lbs boneless skinless chicken thighs
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 lime, juiced
  • Salt, to taste
  • 6 (6-inch) corn tortillas
  • 1 avocado, diced, for serving
  • Shredded Monterey Jack cheese, sour cream, chopped cilantro, and lime wedges, for serving

Method
 

  1. Heat 1 tbsp oil in a large pot over medium heat. Add the onion and cook, stirring often, until soft, about 5 minutes. Stir in the garlic and jalapeño and cook 1 minute more.
  2. Add the cumin, chili powder, and oregano. Cook 30 seconds, stirring constantly. Pour in the tomatoes with their juices, the chicken broth, the chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to a simmer. Cover and cook 20–25 minutes until the chicken shreds easily.
  3. Meanwhile, heat oven to 400°F. Brush the tortillas with the remaining 1 tbsp oil. Cut into ½-inch strips, spread on a baking sheet, and bake 8–10 minutes, tossing once, until golden. Sprinkle with salt.
  4. Remove the chicken and shred it with two forks. Return it to the pot along with the black beans and corn. Simmer 5 minutes. Stir in the lime juice and taste for salt.
  5. Ladle the soup into bowls. Top with tortilla strips, avocado, cheese, sour cream, and cilantro. Serve with lime wedges.

Notes

Keep the tortilla strips separate from the soup when storing, or they will lose their crunch. The soup freezes well for up to 3 months without toppings. Thaw overnight and reheat gently, adding a little broth if it thickens.