Mexican by KitchenFeed
Chicken Tortilla Soup
Prep 10 min
Cook 30 min
Total 40 min
Serves 6 Ingredients
1 tablespoon olive oil 1 yellow onion, chopped 3 cloves garlic, minced 1 jalapeño, seeded and diced 3 cups chicken broth 1 (15 ounce) can black beans, drained and rinsed 14.5 ounces crushed tomatoes 1 (10 ounce) can diced tomatoes with chilies, with juices (such as Rotel) 1 cup corn kernels, drained if canned 1 lime, juiced 1/4 cup chopped fresh cilantro 1 teaspoon cumin 1 teaspoon chili powder 2 boneless skinless chicken breasts (about 6 ounces each) 1 avocado, sliced, for garnish For the tortilla strips: 6 small corn tortillas, cut into 1/4-inch strips For the tortilla strips: 1/4 cup vegetable oil For the tortilla strips: salt, to taste Steps
Step-by-step
1 Cut the corn tortillas into 1/4-inch strips. 2 Heat 1/4 cup vegetable oil in a small pan over medium-high heat. 3 Fry the tortilla strips in small batches until crisp, about 1 minute per side. 4 Drain the strips on paper towel and sprinkle with salt while warm. 5 Heat the olive oil in a large pot over medium heat. 6 Add the onion, garlic, and jalapeño and cook until softened, 3 to 4 minutes. 7 Stir in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, cumin, and chili powder. 8 Add the chicken breasts and bring to a boil over high heat. 9 Reduce heat and simmer uncovered for 20 minutes, until the chicken is cooked through. 10 Remove the chicken and shred it with two forks. 11 Return the shredded chicken to the pot and simmer 3 minutes more. 12 Season with salt and pepper to taste. 13 Ladle into bowls and top with tortilla strips, lime wedges, and sliced avocado. Notes Chicken goes in raw and poaches in the soup; adjust simmer time if breasts are larger or smaller than 6 oz. To use rotisserie or leftover chicken, simmer the soup 25 minutes total and stir in 3 cups shredded chicken for the last 5 minutes. Tortilla strips can be baked at 350°F for 11-14 minutes or air-fried at 350°F for 2-4 minutes with 1 1/2 tablespoons oil instead of frying, or swap in tortilla chips. For less heat, replace the jalapeño with canned green chiles. Leftovers keep 4 days refrigerated or 4 months frozen.
Photo: TheCulinaryGeek · Wikimedia Commons · CC BY 2.0
Source: Spend With Pennies
