Chicken Tortilla Soup

Ingredients

• 1 tbsp olive oil (For sautéing)
• 1 yellow onion (Chopped)
• 3 cloves garlic (Minced)
• 1 jalapeño (Seeded and diced; use mild or spicy according to preference)
• 3 cups chicken broth
• 15 oz canned black beans (Drained and rinsed)
• 14.5 oz crushed tomatoes
• 10 oz canned diced tomatoes with chilies (Add with juices; such as Rotel, mild or spicy)
• 1 cup corn kernels (Canned, fresh, or frozen; drain if canned)
• 1 lime lime juice (Juiced; reserve wedges for serving if desired)
• 0.25 cup fresh cilantro (Chopped)
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 boneless skinless chicken breasts (About 6 oz each; use raw chicken)
• 1 avocado (Sliced, for garnish)
• 6 small corn tortillas (Cut into ¼-inch strips)
• 0.25 cup vegetable oil (For frying tortilla strips)
• salt (To taste, for tortilla strips and soup)
• black pepper (To taste)

Steps

1. 1

   Cut the corn tortillas into ¼-inch strips. Set a small pan over medium-high heat and add the vegetable oil. Heat until the oil is hot enough that a tortilla strip sizzles immediately when added.

2. 2

   Add the tortilla strips to the hot oil in small batches so the pan is not crowded. Fry for about 1 minute per side, turning as needed, until crisp and lightly golden. Transfer them to a paper-towel-lined plate to drain, and sprinkle with salt while they are still warm. Repeat with the remaining strips.

3. 3

   Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced jalapeño. Cook for 3 to 4 minutes, stirring occasionally, until the onion has softened and the aromatics are fragrant.

4. 4

   Add the chicken broth, drained black beans, crushed tomatoes, diced tomatoes with their juices, corn, lime juice, chopped cilantro, cumin, and chili powder. Stir thoroughly to combine and scrape the bottom of the pot if needed.

5. 5

   Add the raw chicken breasts to the pot. Bring the soup to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for 20 minutes, or until the chicken is cooked through and reaches 165°F internally.

6. 6

   Transfer the cooked chicken breasts to a plate. Shred them with two forks into bite-sized pieces, checking that no large pieces remain.

7. 7

   Return the shredded chicken to the soup. Simmer for 3 additional minutes so it heats through. Taste and season with salt and black pepper as needed.

8. 8

   Ladle the soup into bowls. Top each serving with crispy tortilla strips and sliced avocado, and serve with lime wedges and additional cilantro if desired.

Notes

For a vegetable variation, add zucchini or bell peppers. Black beans may be replaced with navy, pinto, or kidney beans. Store leftovers covered in the refrigerator for up to 4 days; reheat on the stovetop or in the microwave. Freeze for up to 4 months and thaw overnight in the refrigerator before reheating. Rotisserie or cooked chicken can be substituted: simmer the soup for 25 minutes total, then add about 3 cups shredded chicken during the final 5 minutes.

Nutrition per serving

• main course
• soup
• Mexican-inspired
• comfort food
• gluten-free
• high-fiber
• one-pot
• make-ahead