Chicken Tortilla Soup
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: High-Protein
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) chopped green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 6 cups chicken broth
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 6 corn tortillas, cut into thin strips
- Salt and pepper to taste
- Optional toppings: Avocado, shredded cheese, sour cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic, chili powder, and cumin, and cook for another minute until the spices become fragrant.
- Pour in the chicken broth, diced tomatoes (with juice), green chilies, black beans, and corn. Stir well to combine. Increase the heat to medium-high and bring the liquid to a gentle boil.
- Carefully place the whole chicken breasts into the boiling soup. Reduce the heat to low, cover the pot, and let it simmer for about 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir in the fresh cilantro and lime juice.
- While the soup finishes simmering, you can lightly fry the tortilla strips in a pan with a little oil until crispy, or bake them in the oven at 375°F for about 10 minutes. This adds the signature crunch to the dish.
- Taste the soup and add salt and pepper as needed. Let it simmer for another 5 minutes to ensure everything is hot and well-incorporated before serving.
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