My Go-To Tortilla Soup

Okay, so this tortilla soup? It’s my ultimate comfort food. I’m pretty sure I went through a phase where I made it every single week for like, a month. It started as a way to use up leftover chicken, but honestly, I’d roast a chicken just for this soup now.

It’s the kind of recipe that just gets better with time. The flavors meld together, and the tortilla strips get all soggy and delicious in the broth. I’ve tried fancy variations with different toppings and garnishes, but this simple version is always a winner.

Plus, it’s super easy to throw together, especially on a weeknight when I’m tired and just want something warm and satisfying. It’s basically a one-pot meal, and who doesn’t love less cleanup?

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 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:
Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. 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:
Preheat a pot with oil over medium-high heat. Add chopped onion, garlic, and chopped jalapeño and sauté until veggies soften. Add whole chicken breasts, corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro, and chicken broth. Bring to a boil and let simmer for at least 25 minutes. Remove chicken from the pot and shred it using two forks. 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

Honestly, store-bought tortilla strips work fine here if you’re short on time. I also sometimes use rotisserie chicken to make it even faster.

Making It Diabetes-Friendly

You can definitely make this diabetes-friendly! Just swap the regular corn tortillas for low-carb ones and watch the portion size. You might want to reduce the amount of corn too.

Tips & Storage

This soup is even better the next day, so make a big batch! Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water if it gets too thick. Enjoy!