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chicken tortilla soup

Chicken Tortilla Soup Recipe

This hearty u003cstrongu003eChicken Tortilla Soupu003c/strongu003e is full of bold flavors and satisfying textures. Tender chicken breast simmers with black beans, corn, tomatoes and warming spices, then is topped with crispy tortilla strips and creamy avocado for the perfect finishing touch. It is a satisfying, wholesome dish that is perfect for any night of the week.
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Course: Soups
Cuisine: Mexican
Ingredients Method Video

Ingredients
  

  • 1 lb Chicken Breast
  • 1 Onion
  • 4 cloves Garlic
  • 1/3 cup Cilantro
  • 1 Jalapeno Pepper
  • 1 Lime
  • 10 Corn Tortillas
  • 4 cups Chicken Broth
  • 1 14 oz can Black beans
  • 1 14 oz can Corn
  • 1 Tbsp Olive Oil
  • 1 28 oz can Crushed Tomatoes
  • 2 tsps Cumin
  • 2 tsps Chili Powder
  • 2 tsps Garlic Powder
  • 1 tsp Black Pepper
  • 2 tsps Salt
  • Vegetable Oil for frying
  • Avocado to garnish

Method
 

  1. Cut the tortilla into strips then set them aside.
  2. Add the Vegetable oil to a skillet then using medium-high heat bring your oil to temperature.
  3. Fry the tortilla strips in batches until they are crispy and golden. Remove them from the oil and set them aside.
  4. Add the Olive oil to your Dutch oven and use a medium heat bring your pot to temperature
  5. Add the onions. jalapeno and garlic and saute for 3 minutes.
  6. Add the chicken breasts then season with the salt, pepper and garlic powder.
  7. Add the corn. black beans. cilantro and lime juice.
  8. Add the crushed tomatoes and chicken broth then seasoned with the cumin and chili powder
  9. Bring the liquid to a light simmer, cover and allow it to cook for 25 minutes.
  10. After 25 minutes remove the chicken breast from the pot then reduce your heat.
  11. Allow the chicken to sit for 3 minutes then shred the chicken.
  12. Return the chicken to the pot cover and allow the soup to simmer for an additional eight minutes then it is ready to serve.

Video

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