Chicken Tortilla Soup
This one-pot chicken tortilla soup is a weeknight win bold, hearty, and packed with all the flavors the kids (and you) love. Think tacos... but soup!
Ingredients
- 2 tablespoons light olive oil for sautéing
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 to 2 jalapeño peppers seeded and diced
- 32 oz chicken broth
- 28 oz crushed tomatoes canned
- 1 lb chicken breasts or 2 medium breasts
- 15 oz canned corn drained and rinsed
- 15 oz black beans drained and rinsed
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt or to taste
- 1/3 cup fresh cilantro chopped, plus more to garnish
- 1 1/2 tablespoons lime juice from about 1 lime, or to taste
- 1/4 cup olive oil for frying tortilla strips
- 8 corn tortillas 6-inch, for tortilla strips
- 1 large avocado diced, for topping
- 1 lime cut into wedges, for serving
Instructions
- Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry in batches until crisp. Drain on paper towels and set aside.
- Preheat a large pot or Dutch oven with olive oil over medium-high heat. Add chopped onion, garlic, and jalapeño and sauté until softened.
- Add chicken broth, crushed tomatoes, chicken breasts, corn, beans, chili powder, cumin, and salt. Bring to a boil and simmer for 20 minutes or until chicken is cooked through.
- Remove chicken from pot, shred using two forks, and return it to the pot. Simmer another 5 minutes.
- Remove from heat and stir in chopped cilantro and lime juice.
- Serve hot topped with crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges.
Notes
Kid-approved, freezer-friendly, and great for leftovers. Want a spicier kick? Toss in extra jalapeño or a dash of hot sauce. Easy cleanup and even easier to love.
Nutrition
Calories: 539kcalCarbohydrates: 55gProtein: 30gFat: 24gSaturated Fat: 4gCholesterol: 48mgSodium: 1112mgPotassium: 1406mgFiber: 13gSugar: 8gVitamin A: 604IUVitamin C: 30mgCalcium: 133mgIron: 5mg
Tried this recipe?Let us know how it was!