Chicken Tortilla Soup Recipe
Ingredients
- 1 tbsp Olive Oil
- 1 medium Onion
- 3 clove Garlic
- 1 Jalapeno Pepper
- 1 tsp Ground Cumin
- 1 tsp Chilli Powder
- 454 g Chicken Breasts
- 566 g Crushed Tomatoes
- 907 g Chicken Broth
- 396 g Corn
- 396 g Black Beans
- ½ cup Cilantro Leaves
- 1 Lime Juice
- Salt To Taste
Homemade Tortilla Strips:
- ¼ cup Olive Oil
- 8 Corn Tortillas
For Serving:
- Lime Wedges
- Cilantro Leaves
Instructions
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, corn, beans, chilli 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 2 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.