Ingredients
Tortilla Strips
- ¼ cup olive oil
- 8 small corn tortillas (cut into thin strips)
Soup
- 1 tbsp olive oil
- 1 medium onion (chopped)
- 3 tsp garlic (minced)
- 28 oz crushed tomatoes (canned)
- 3 cups chicken broth (low sodium)
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1 lb boneless skinless chicken breasts (2 medium size breasts)
- 15 oz black beans (drained and rinsed)
- 14 oz corn (drained)
- 4 oz diced green chiles (canned)
- ⅓ cup cilantro (chopped, divided)
- 1 lime (juice of)
- Salt (to taste)
- 1 large avocado (diced)
Instructions
- Prepare the Tortilla Strips: Heat ¼ cup of olive oil in a heavy-bottomed pan over medium-high heat until hot and shimmering. Carefully add the thinly sliced tortilla strips in small batches. Fry them until they are browned and crispy, then remove and drain on a paper towel-lined plate. Set aside.
- Sauté Onion and Garlic: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and sauté until tender, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Soup Base Ingredients: Stir in the crushed tomatoes, low sodium chicken broth, chili powder, dried oregano, and cumin. Bring the mixture to a boil.
- Cook the Chicken: Add the raw boneless skinless chicken breasts to the boiling soup base. Let them cook for about 15 to 17 minutes, or until fully cooked through.
- Shred the Chicken: Remove the cooked chicken from the pot and place on a cutting board. Use two forks to shred or chop the chicken into small pieces.
- Combine Ingredients: Return the shredded chicken to the pot. Add the black beans, corn, diced green chiles, and ¼ cup of the chopped cilantro. Bring the soup back up to a simmer and let it cook for 5 minutes to heat all the ingredients through.
- Season and Serve: Just before serving, stir in the fresh lime juice and add salt to taste. Ladle the soup into bowls and top each serving with the crispy tortilla strips, extra cilantro, diced avocado, and a lime wedge if desired. Enjoy your flavorful chicken tortilla soup!
Notes
- For extra spice, add a pinch of cayenne pepper or hot sauce when adding the chili powder.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use gluten-free corn tortillas to keep this recipe gluten-free.
- To save time, use store-bought tortilla strips, but homemade are preferred for better flavor and texture.
- This soup is great served with a side of Mexican rice or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
