VNiceFood

The Chicken Tortilla Soup I Make Every Week — One-Pot & Quick

The Chicken Tortilla Soup I Make Every Week — One-Pot & Quick
Prep
15 min
Cook
30 min
Total
45 min
Serves
6
Calories
539 kcal
Carbs
55.00 g

Ingredients

  • 2 Tbsplight olive oil
  • 1 largeyellow onion (chopped)
  • 4 clovesgarlic (minced)
  • 1-2jalapeno peppers (seeded and diced)
  • 32 ozchicken broth
  • 28 ozcan crushed tomatoes
  • 1 lbchicken breasts (2 medium, or leftover rotisserie chicken*)
  • 15 ozcan corn (drained and rinsed)
  • 15 ozcan black beans (drained and rinsed)
  • 1.5 tspchilli powder
  • 1.5 tspground cumin
  • 1 tspsalt (or to taste)
  • 1/3 cupcilantro (chopped, plus more to garnish)
  • 1.5 Tbsplime juice (from 1 lime, or to taste)
  • 1/4 cupolive oil
  • 8 piecescorn tortillas (6" tortillas)
  • 1 largeavocado (diced)
  • 1 piecelime (cut into wedges, to serve)

Instructions

  1. 1

    Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

  2. 2

    Preheat a pot or dutch oven with olive oil over medium-high heat. Add chopped onion, garlic, and chopped jalapeño and sauté until veggies soften.

  3. 3

    Add chicken broth, crushed tomatoes, chicken breasts, corn, beans, chili powder, cumin, salt. Bring to a boil and let simmer for about 20 minutes or until chicken is just cooked through and easy to shred.

  4. 4

    Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes. Remove from heat and stir in cilantro and lime juice.

  5. 5

    Serve the soup garnished with some tortilla strips, diced avocado, fresh cilantro, and lime wedges, or use your favorite toppings.