Chicken Tortilla Soup
Dive into a bowl of warmth and flavor with this zesty chicken tortilla soup. Packed with tender shredded chicken, hearty beans, and a kick of spices, it's the perfect comforting soup for the chilly winter months. Top with crunchy tortilla strips, creamy avocado, and a sprinkle of cheese for the ultimate bowl of soup.
Ingredients
- 2 chicken breasts about 1 1/2 lb total, or 2 cups shredded chicken
- ¼ cup vegetable oil or canola for frying homemade tortilla chips, plus 1 tbsp for veggies
- 1 medium white onion chopped (6 oz)
- 1 medium jalapeno seeded and chopped (1 oz)
- 4 garlic cloves minced
- 1 tbsp canned chipotle peppers in adobo sauce minced (about 2 peppers and 1 tsp sauce)
- 6 cups chicken broth low sodium preferred
- 15 oz can black beans drained and rinsed
- 2 cups frozen corn or 15 oz canned corn drained
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 oz packet taco seasoning
- ½ cup chopped fresh cilantro divided
- 20 oz crushed tomatoes
- ½ tsp salt or more to taste
- 1 lime juiced
- 8 6” corn tortillas, cut into 1/4-inch strips
Instructions
- Heat 1 tbsp of veggie oil in a Dutch oven or heavy-bottomed stock pot. Add in the white onion and jalapeno. Saute the veggies until they have softened, about 6-8 minutes.
- Add in the garlic and cook for 1 minute more until aromatic. Nestle in the chicken, then add in the chipotle peppers, chicken broth, black beans, corn, cumin, chili powder, taco seasoning, half of the cilantro, and crushed tomatoes. Stir it together.
- Bring to a boil over high heat then reduce to a simmer over medium heat; cover, simmer for 30 minutes or until the chicken is cooked through with a temperature of 165F. Remove the chicken and shred it with 2 forks.
- Return the chicken to the pot and pour in the lime juice. Let it simmer for 5 minutes more. Turn off the heat.
Notes
Storage: Allow to cool completely, then transfer to an airtight container. Keep in the fridge for up to 4 days.
- Freeze: Allow to cool completely, then transfer to a freezer-safe airtight container or freezer-safe ziploc bags. Freeze for up to 3 months. Let it thaw overnight in the fridge before reheating, as the soup can become a bit thinner if heated from frozen. Reheat on the stovetop in a pot over medium-low heat to ensure even heating.
- Switch the protein for shredded turkey, beef, pork, or even tofu for a vegetarian option. You can use leftover chicken breasts too instead of cooking fresh chicken.
- Add bell peppers, zucchini, spinach, or carrots for extra nutrition.
- Switch the black beans for kidney beans, pinto beans, or even chickpeas. Or you can add them with the black beans for extra protein!
- Get creative with toppings! Aside from the classic tortilla strips, avocado, cheese, and sour cream, you can add sliced jalapeños, chopped green onions, diced tomatoes, or a squeeze of lime.
- Add some cooked rice or small pasta shells to make the soup more filling.
- Bake the tortilla strips instead: Toss tortilla strips in a bowl with 2 Tbsp oil until well coated. Bake on a cookie sheet in a single layer at 350F in the oven for 15 minutes. Alternatively, you can buy a premade bag of tortilla strips.