Chicken Tortilla Soup is one of our favorite comfort foods! Chicken breasts, corn, beans, and other delicious ingredients are simmered in a tomato base. Top this delicious soup with crispy homemade tortilla strips, avocado, lime, and cilantro for the perfect Mexican-inspired soup!
This chicken tortilla soup recipe is easy to make. As with a classic tortilla soup recipe, tortilla strips are fried crisp and add the perfect crunch. Top this soup with lime and cilantro for a fresh finish. Add your own favorite toppings, a bit of cotija cheese, guacamole, pico de gallo, and sour cream are all great additions! Create a little topping bar so everyone can add what they love. Ingredients
1 tablespoon olive oil
1 onion chopped
3 large cloves garlic minced
1 jalapeño diced and seeded
1 teaspoon ground cumin
1 teaspoon chili powder
14 ½ ounces crushed tomatoes
1 can diced tomatoes with chilis such as rotel
3 cups chicken broth
14 ½ ounces can black beans rinsed & drained
1 cup corn drained if canned
2 chicken breasts boneless, skinless
¼ cup cilantro chopped
1 lime juiced
1 avocado sliced, for garnish
Crispy Tortilla Strips
6 6" corn tortillas cut into ¼" strips
¼ cup olive oil
Heat ¼ cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.
Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.
Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.
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