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a wide horizontal bowl of chicken tortilla soup topped with crispy tortilla strips, avocado, and lime, steam rising over a rustic table, natural light, shallow depth of field, landscape orientation

Chicken Tortilla Soup

Tortilla strips top our shredded chicken, corn and bean chili, and tomato broth soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes
  • 1 can black beans drained
  • 1 cup corn
  • 6 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • 2 corn tortillas sliced into strips
  • 1 tbsp vegetable oil for the tortilla strips

Method
 

  1. Preheat the oven to 400°F, then sauté the onion and garlic in a pot until soft.
  2. Stir in the chili powder and cumin and cook 1 minute.
  3. Add the tomatoes, broth, and chicken and simmer about 20 minutes, until the chicken reaches 165°F (74°C).
  4. While the soup simmers, toss the tortilla strips with the vegetable oil, spread on a baking sheet, and bake for 8 to 10 minutes until crisp.
  5. Remove the chicken, shred it, and return it to the pot with the beans and corn.
  6. Simmer 5 more minutes and serve topped with crispy fried tortilla strips.

Notes

Top with avocado, lime, and a little shredded cheese.