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Chicken Tortilla Soup

A quick 30 minute fresh soup that is perfect for dinner.
Prep Time 15 minutes
Cook Time 20 minutes
Author The Inspired Home

Ingredients

  • 1 tablespoon olive oil + extra if you want to make your own tortilla chips
  • 4 garlic cloves minced
  • 1 teaspoon chili powder
  • 2 cans diced tomatoes in juice 14.5 ounces each
  • 2 cans black beans 15 ounces each, rinsed and drained
  • 2 cups reduced-sodium chicken broth
  • 1 cup water
  • 1 cup corn kernels/ frozen canned or fresh
  • Coarse salt and ground pepper
  • 1 ½ cups shredded chicken
  • 5-6 soft four or corn tortillas or 1 cup tortilla chips
  • 1 tablespoon fresh lime juice plus lime wedges for serving
  • Ripe avocado fresh cilantro, grated cheese and/or sour cream for toppings

Instructions

  1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
  2. Bring soup to a boil; reduce to a simmer.
  3. Add shredded chicken.
  4. Cook for about 5 more minutes.
  5. Remove from heat; stir in lime juice, and season with salt and pepper.
  6. Coarsely crunch some tortilla chips to add to each bowl or make your own crispy tortilla strips. (see below)
  7. Serve soup topped with your choice of avocado, fresh cilantro, cheese, sour cream, extra chips, lime wedges or all of the above.

Recipe Notes

TIP: If you want to make your own tortilla strips, slice fresh tortillas into narrow strips (about 1 cm wide) with a pizza cutter. Add about ½ tablespoon of olive oil to a pan and heat over medium. Fry the strips in batches, adding more oil as necessary. Flip frequently to avoid burning (some dark patches are ok) until crisp. Season with coarse sea salt.