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Chicken Tortilla Soup

Chicken Tortilla Soup

A comforting and flavorful Chicken Tortilla Soup that combines tender chicken, zesty spices, and crispy tortilla strips, perfect for chilly days and family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breast or thighs
  • 6 cups low-sodium chicken broth
  • 8-10 corn tortillas, cut into thin strips
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, preferably fire-roasted
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn, fresh, frozen, or canned
  • 1 small can (4 oz) green chilies, mild or hot
  • 2 tsp chili powder
  • 1 tsp cumi
  • 2 tbsp olive oil
  • 2 tbsp freshly squeezed lime juice
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Sauté diced onions until translucent and slightly golden, about 5-7 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Pour in chicken broth, diced tomatoes, green chilies, black beans, and corn. Stir in chili powder, cumin, salt, and pepper.
  4. Add raw chicken breasts to the pot, ensuring they are covered by the broth. Lower heat to medium-low, cover, and simmer for about 20 minutes.
  5. While the soup simmers, prepare crispy tortilla strips by frying cut tortillas in a skillet until golden brown. Drain on paper towels.
  6. Check chicken for doneness, remove from pot, shred, and return to the soup.
  7. Stir in lime juice and chopped cilantro. Adjust seasonings if necessary and let sit for 5 minutes off heat.
  8. Ladle soup into bowls and top with tortilla strips and any additional garnishes.

Notes

Use bone-in chicken for richer flavor. Add lime juice at the end for brightness. Store leftovers in airtight containers.