Chicken Tortilla Soup Recipe: Zesty and Comforting
Zesty Chicken Tortilla Soup with crunchy toppings.
Ingredients
- Chicken Tortilla Soup:
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeño minced (optional)
- 1 15 oz can black beans, drained
- 1 15 oz can of corn kernels, drained
- 1 28 oz can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- Juice of 1 lime
- Tortilla Strips:
- 4 corn tortillas cut into strips
- 1 tbsp vegetable oil
- Optional: Avocado cilantro, cheese, sour cream, lime wedges
- Suggested Pairings: Cornbread iced tea
Instructions
- Cook chicken in 1 tbsp oil for 6-8 minutes per side; shred.
- Sauté onion, garlic, bell pepper, and jalapeño in 1 tbsp oil for 5-6 minutes.
- Add beans, corn, tomatoes, broth, seasonings, and chicken; simmer for 20-25 minutes. Add lime juice.
- Bake tortilla strips at 375°F for 10-12 minutes.
- Serve in a white ceramic bowl with tortilla strips, avocado, cilantro, cornbread, and tea.
Notes
- Adjust heat with jalapeño.
- Store soup in the fridge for 4-5 days; freeze for 3 months.
- Try a vegetarian variation.
- Pair with warm tortillas.