Best Chicken Tortilla Soup – Easy and Quick Recipe. This Chicken Tortilla Soup is a delicious and comforting Mexican dish that is sure to warm you up on chilly days. Tender chicken, herbs like tomatoes, onions and chili are simmered together in a delicious broth, infused with aromatic spices like cumin, paprika and garlic. The soup gets its name from the crispy tortilla strips added just before serving, giving it a satisfying crunch.
Ingredient
Servings: 6 servings
Chicken tortilla soup
1 tablespoon olive oil
1 medium onion, chopped
3 cloves of garlic, minced
1 jalapeno pepper, seeded and diced
1 teaspoon cumin
1 teaspoon chili powder
1 lb chicken breasts, (2 medium)
20 oz crushed tomatoes
32 oz chicken broth
14 oz can black beans, drained and rinsed
14 oz canned corn, drained and rinsed
1/2 cup cilantro, chopped and divided (reserve 1/4 for decoration)
1 lemon, juiced
1 teaspoon salt, or to taste
Homemade Tortilla Strips
1/4 cup olive oil
8 tortillas, (6″ tortillas)
Toppings
1 large avocado, diced
1 lemon, cut into bite-sized pieces
Cooking mode
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Instruct
Tortilla strips:
Heat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry in batches in hot oil until crispy. Remove from the pan and let them drain on paper towels. Repeat with remaining tortilla strips, adding more oil if needed, then set aside.
Chicken tortilla soup:
Heat a pan with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and saute until vegetables are tender.
Add whole chicken breasts, corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup cilantro, and chicken broth. Bring to a boil and simmer for at least 25 minutes.
Remove chicken from pot and shred with 2 forks. Add shredded chicken to the soup and simmer for another 5 minutes then add lemon juice.
Serve the soup with a few tortilla chips, avocado wedges, fresh cilantro, and lime wedges.
