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Chicken Tortilla Soup

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A comforting and flavorful Chicken Tortilla Soup that warms the heart and feeds the belly.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, diced (optional)
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1 can black beans, drained and rinsed
  • 2 cups cooked chicken, shredded
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Corn tortillas, cut into strips
  • Toppings: avocado, cilantro, lime, cheese

Instructions

  1. Sautéing Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft.
  2. Adding a Kick (Optional): If using, add the jalapeño and cook for an additional minute.
  3. Combining the Goodness: Pour in the chicken broth, diced tomatoes, black beans, cooked chicken, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
  4. Creating Crispy Tortilla Strips: While the soup is simmering, prepare the tortilla strips by frying or baking them until crispy.
  5. Final Assembly and Serving: Serve the soup hot, topped with tortilla strips, avocado, cilantro, lime juice, and cheese.

Notes

Store any leftover soup in an airtight container in the fridge for up to 4 days. Freeze without toppings for up to 3 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/chicken-tortilla-soup/

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