Chicken Tortilla Soup Recipe

Okay, so I’m obsessed with tortilla soup, but I was getting so tired of the bland, watery versions at most restaurants. I finally decided to make my own, and after a few tries (okay, maybe more than a few), I nailed it.

This recipe is so much better than takeout. It’s got this rich, flavorful broth that’s actually packed with ingredients, not just salty water. Plus, crispy tortilla strips are a must – they add the perfect crunch.

Honestly, this soup is pretty forgiving. You can totally swap out the chicken for veggies or use whatever beans you have on hand. It’s great for a weeknight dinner because it simmers while you do other things.

What You’ll Need

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeño pepper, seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 lb chicken breasts, (2 medium)
• 20 oz can crushed tomatoes
• 32 oz chicken broth
• 14 oz can black beans, drained and rinsed
• 14 oz can corn, drained and rinsed
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
• 1/4 cup olive oil
• 8 corn tortillas, (6″ tortillas)
• 1 large avocado, diced
• 1 lime, cut into wedges, to serve

Steps

Tortilla Strips:

1. Preheat a pan with 1/4 cup oil over medium-high heat.
2. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. This part can get a little messy, so be prepared for some oil splatters!
3. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

1. Preheat a pot with oil over medium-high heat.
2. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
3. Add whole chicken breasts, corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth.
4. Bring to a boil and let simmer for at least 25 minutes. I usually let it go a bit longer if I have time – the flavor just gets deeper.
5. Remove chicken from the pot and shred it using 2 forks. I’ve tried other methods, but two forks are definitely the easiest.
6. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.

Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Substitutions That Actually Work

• Rotisserie chicken works great if you’re short on time. Just skip the cooking the chicken step and add it shredded at the end.
• Feel free to use other beans, like pinto or kidney.
• A can of diced green chiles adds a nice kick.

Making It Diabetes-Friendly

• Use low-sodium broth and cut back on the salt.
• Monitor your portion size of tortilla strips.

Tips & Storage

• This soup is even better the next day after the flavors have melded.
• Store leftovers in the fridge for up to 3 days.