chicken tortilla soup
A flavorful and hearty chicken tortilla soup made in under 30 minutes, perfect for weeknights or casual gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 10 small corn tortillas corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 cup yellow onion diced
- 1 large jalapeño pepper
- 4 cloves garlic finely minced
- 32 oz low-sodium chicken broth
- 2 cans (14.5 oz each) diced tomatoes petite, no-salt-added
- 1.5 cups corn frozen or canned, drained
- 2 cups shredded cooked chicken
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper optional
- 0.33 cup fresh cilantro leaves finely minced
- to taste diced avocado for serving
- to taste shredded cheese optional
- to taste sour cream optional
Instructions
Preparation Steps
- Preheat oven to 375F and line a baking sheet with foil.
- Cut corn tortillas into quarter-inch strips, toss with 1 tablespoon olive oil and 1 teaspoon salt, then bake for 15-18 minutes until crispy.
- While tortillas are baking, heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
- Add diced onion and jalapeño, sauté for about 5 minutes until softened.
- Add minced garlic and cook for 1 to 2 minutes, stirring frequently.
- Pour in chicken broth, add diced tomatoes, black beans, shredded chicken, corn, lime juice, chili powder, cumin, salt, pepper, smoked paprika, and cayenne pepper if using. Bring to a boil.
- Let simmer gently for 5 to 7 minutes. Adjust seasoning with salt if necessary.
- Add chopped cilantro leaves, cook for 1 minute. Serve hot topped with avocado slices, cheese, sour cream, and tortilla strips.
Notes
A comforting, quick-to-make soup perfect for busy weeknights or casual gatherings.