Chicken Tortilla Soup (Print Version)
# Ingredients:
→ Tortilla Strips
01 -
10 small corn tortillas, sliced into thin strips about 1/4-inch wide
02 -
2 tablespoons of olive oil
03 -
1 teaspoon of coarse salt
→ Soup Base
04 -
2 tablespoons of olive oil
05 -
1 large jalapeño pepper, finely chopped
06 -
1 cup of diced yellow or sweet Vidalia onion
07 -
4 minced garlic cloves
08 -
4 cups (32 ounces) low-sodium chicken broth
→ Main Ingredients
09 -
2 cans (14.5 ounces each) of diced tomatoes
10 -
1 can (15 ounces) of black beans, rinsed and drained
11 -
2 heaping cups of shredded cooked chicken
12 -
1 and 1/2 cups of corn kernels
→ Seasonings
13 -
1 tablespoon of freshly squeezed lime juice
14 -
1 tablespoon of chili powder
15 -
2 teaspoons of ground cumin
16 -
2 teaspoons of salt
17 -
1 teaspoon of pepper
18 -
1 teaspoon of smoked paprika
19 -
1/4 teaspoon of cayenne (optional)
20 -
1/3 cup of chopped fresh cilantro
→ Optional Toppings
21 -
Cubed avocado
22 -
Grated cheese
23 -
A dollop of sour cream
# Instructions:
01 -
Set oven to 375°F. Mix tortilla pieces with oil and salt, then lay on a baking sheet. Cook for 15-18 minutes till crunchy.
02 -
Warm some oil in a big pot. Cook onion and jalapeño for 5 minutes, then stir in garlic for another minute or two.
03 -
Pour in broth, add tomatoes, beans, chicken, corn, plus seasonings. Turn up the heat till it boils, then lower for a 5-7 minute simmer.
04 -
Toss in cilantro and boil briefly for about a minute. Tweak the taste if needed.
05 -
Scoop soup into bowls, then sprinkle tortilla strips and extras like avocado, cheese, or sour cream on top.
# Notes:
01 -
Soup holds up for 5-7 days in the fridge or 4 months in the freezer
02 -
Keep tortilla strips at room temp for up to 5 days—they stay crunchy
03 -
Use store-bought rotisserie chicken to save time