Easy Chicken Tortilla Soup
A warm and comforting chicken tortilla soup packed with flavor, perfect for chilly nights or busy days.
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- 2 large chicken breasts (1 – 1.5 lbs)
- 4 cups chicken broth
Additional Ingredients
- 2 (14.5 oz) cans diced fire roasted tomatoes
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can green chilies (optional) or 1 jalapeno, diced
- 1 small lime, juiced
- 1 tbsp chili powder
- 3 tsp cumin
- 1 tsp smoked paprika (optional)
- 1/4 tsp cayenne (optional for heat)
- 2 tsp salt
- 1 tsp pepper
Garnishes
- Avocado, Greek yogurt, cheese, hot sauce, cilantro for garnish
Tortilla Chips
- 6 small corn tortillas
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and cilantro, and sauté until fragrant, about a few minutes.
- Pour in chicken broth, diced tomatoes, black beans, and corn. Add green chilies or jalapeño if desired. Stir in lime juice.
- Add chicken breasts, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Bring to a boil.
- Reduce heat and let the soup simmer for ten minutes.
- Remove chicken breasts, let them cool, then shred and return to pot. Simmer for an additional ten minutes.
- For tortilla chips, preheat oven to 400°F, cut tortillas into strips, coat with oil and salt, and bake until golden brown.
Notes
For extra texture, consider adding diced bell peppers or zucchini when sautéing onions. If preparing in a crockpot, shred chicken just before serving.