Quick Chicken Tortilla Soup (Print Version)
# Ingredients:
→ Tortilla Strips
01 -
10 small corn tortillas, sliced into thin 1/4-inch pieces
02 -
2 tablespoons of olive oil
03 -
1 teaspoon of kosher salt
→ Soup Base
04 -
2 tablespoons olive oil
05 -
1 cup finely chopped Vidalia or yellow onion
06 -
1 large jalapeño, diced into small bits
07 -
4 garlic cloves, chopped small
08 -
32 ounces of reduced-sodium chicken broth
→ Main Ingredients
09 -
Two 14.5-ounce cans of diced tomatoes
10 -
One 15-ounce can of black beans, rinsed and drained
11 -
2 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 black pepper
18 -
1 teaspoon of smoked paprika
19 -
1/4 teaspoon of optional cayenne pepper
20 -
1/3 of a cup of fresh, chopped cilantro
→ Optional Toppings
21 -
Cubed avocado
22 -
Grated cheese
23 -
A dollop of sour cream
# Instructions:
01 -
Set your oven to 375°F. Coat the tortilla strips in oil and salt, spread them evenly on a baking pan. Bake for 15-18 minutes until they’re crispy.
02 -
In a Dutch oven, warm some oil. Sauté the onion and jalapeño for about 5 minutes. Add garlic and let it cook for another 1-2 minutes.
03 -
Throw in the broth, tomatoes, beans, chicken, corn, and all your spices. Bring it to a boil before lowering the heat and simmering for 5-7 minutes.
04 -
Mix in the cilantro and give it a quick boil for a minute. Taste the soup and adjust any seasoning as needed.
05 -
Scoop the soup into bowls, top with your crispy tortilla strips, and add extras like avocado chunks, shredded cheese, or sour cream if you’d like.
# Notes:
01 -
This soup can be refrigerated for up to 7 days or frozen for up to 4 months.
02 -
Tortilla strips will stay fresh and crunchy for 5 days if kept at room temperature.
03 -
If you're short on time, swap in rotisserie chicken.