Chicken Tortilla Soup Recipe

The ideal quick weeknight supper is chicken tortilla soup. This soup is a meal in itself, loaded with shredded chicken, corn, beans, and handmade tortilla strips. It’s filling, substantial, and soothing.

A taco in soup form is what chicken tortilla soup is like. Its flavorful tomato and chicken broth goes well with sweet corn, beans, shredded chicken, and chunky vegetables.

 

Ingredients

Here is what you require to make Chicken Tortilla Soup:

Chicken Tortilla Soup:

• One tablespoon of olive oil.
• One medium onion, finely sliced.
• 3 minced garlic cloves.
• One jalapeño pepper, chopped and with seeds.
• One teaspoon ground cumin.
• 1 teaspoon chili powder.
• 2 medium-sized chicken breasts, 1 pound.
• 20 oz can crushed tomatoes
• 32 ounces of chicken broth
• 14 ounces of washed and drained can black beans
• 14-ounce can of rinsed and drained corn
• Half a cup of chopped and split cilantro (set aside 1/4 for garnish)
• One juiced lime
• A teaspoon of salt, or to taste

Homemade Tortilla Strips

• 1/4 cup olive oil.
• 8 corn tortillas (6″ each)

Toppings

• Dice 1 large avocado and cut 1 lime into wedges for serving.

 

Instructions – How to make Chicken Tortilla Soup?

Tortilla Strips:

1. Preheat a pan with 1/4 cup oil on medium-high heat. Cut tortillas into thin strips and cook in batches in hot oil until crispy. Remove from the pan and let drain on paper towels. Repeat with the remaining tortilla strips, adding extra oil as required.

Chicken Tortilla Soup:

1. Heat up an oil-filled pot to a medium-high temperature. Add chopped jalapeño, garlic, and onion, and sauté until the vegetables become tender.
2. Add the smashed tomatoes, cumin, chili powder, ¼ cup of cilantro, corn, beans, and chicken broth along with the whole chicken breasts. After bringing to a boil, simmer for at least twenty-five minutes.
3. After taking the chicken out of the pot, shred it with two forks. Return the chicken shreds to the soup, simmer for an additional five minutes, and then squeeze in the lime.
4. Along with some tortilla strips, avocado chunks, fresh cilantro, and lime wedges, serve the soup.

 

How to Store Extra Soup:

Refrigerator: Place any leftover soup in an airtight container in the refrigerator without any toppings. It should keep for three to four days.

Freezer: You may store your soup for up to two months in the freezer in an airtight container. Thaw it in the refrigerator for the entire night before eating. In a saucepan, reheat soup by bringing it to a boil.

 

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