Soup lovers rejoice! This is just about the easiest Chicken Tortilla Soup recipe you will ever find! Just a few simple steps, one pot, and you’re less than an hour away from a complete meal. This soup is so flavorful and warm, it is perfect for a chilly winter day. It is also light and healthy enough to enjoy any time, even during Summer. This Chicken Tortilla Soup is just another tasty example of replicating restaurant-quality food favorites in a home kitchen – and at a fraction of the cost! You’re just a few easy steps from your new go-to soup recipe!
Frying the Tortilla Strips
Cut the corn tortillas into small strips approximately 1/4inch width.
Preheat a pan with oil over medium-high heat, and fry the tortilla strips in batches until crisp.
Drain on paper towels. Add and preheat more oil in the pan, if needed, to fry all of the strips.
Preparing the Chicken Tortilla Soup
Add the olive oil to a large pot or Dutch oven over medium heat, and saute the onion, garlic, and jalapeno for 4-5 minutes until the vegetables start to soften and the onion is becoming translucent.
Stir in the chicken broth, crushed tomatoes, Adobo sauce, corn, black beans, cumin, chili powder, cilantro, salt and pepper. Add in the whole chicken breasts and bring to a boil. Reduce heat and let simmer, covered for 20-25 minutes.
Remove the chicken breasts from the pot and shred with 2 forks until in small, bite-sized pieces. Return the chicken to the pot and stir, simmering an additional 5-10 minutes. Stir in the lime juice, and taste the soup. Add additional salt or pepper, to taste.
Serve warm, topped with sliced avocado, cheese, tortilla strips, and/or sliced jalapeno. I had some tri-color tortilla strips to use up from the store, so I opted out of frying my own this time.
This Easy Chicken Tortilla Soup is so hearty, flavorful, and delicious! It is the perfect meal for a cold, blustery winter day. But it is also light enough to enjoy during any season! This soup is totally husband and kid approved!
Easy Chicken Tortilla Soup
Equipment
- 1 Large Pot or Dutch Oven
Ingredients
Chicken Tortilla Soup
- 1 Tbsp Extra Virgin Olive Oil
- 1 medium Yellow Onion, diced
- 3 cloves Minced Garlic
- 1 medium Jalapeno pepper, seeded and minced
- 1 lb Boneless Skinless Chicken Breasts (2 medium)
- 2 Tbsp Adobo Sauce, canned
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1 20oz can Crushed Tomatoes
- 32 oz Chicken Stock or Broth
- 1 14oz can Black Beans, drained and rinsed
- 1 14oz can Yellow Corn, drained
- 1 medium Lime, juiced
- 2 tsp Kosher Salt, or to taste
- 1/2 tsp Black Pepper, or to taste
- 1/4 cup Cilantro, chopped
Homemade Tortilla Strips
- 8 6inch Cor Tortillas cut into strips
- 1/4 cup Olive Oil for Frying
Optional Toppings
- Sliced Avocado
- Shredded Monterey Jack Cheese
- Lime Juice
- Chopped Cilantro
- Sliced Jalapeno
Instructions
Tortilla Strips
- Cut the corn tortillas into small strips approximately 1/4inch width. Preheat a pan with oil over medium-high heat, and fry the tortilla strips in batches until crisp. Drain on paper towels. Add and preheat more oil in the pan, if needed to fry all of the strips.
Chicken Tortilla Soup
- Add the olive oil to a large pot or Dutch oven over medium heat, and saute the onion, garlic, and jalapeno for 4-5 minutes until the vegetables start to soften and the onion is becoming translucent.
- Stir in the chicken broth, crushed tomatoes, Adobo sauce, corn, black beans, cumin, chili powder, cilantro, salt and pepper. Add in the whole chicken breasts and bring to a boil. Reduce heat and let simmer, covered for 20-25 minutes.
- Remove the chicken breasts from the pot and shred with 2 forks until in small, bite-sized pieces. Return the chicken to the pot and stir, simmering an additional 5-10 minutes.
- Stir in the lime juice, and taste the soup. Add additional salt or pepper, to taste. Serve warm, topped with sliced avocado, cheese, tortilla strips, and/or sliced jalapeno.
Notes
Another Tex-Mex favorite to pair with Chicken Tortilla Soup:
Like this recipe? Try my Fully Loaded Baked Potato Soup next!
