Chicken Tortilla Soup
A flavorful, slightly spicy chicken tortilla soup.
Ingredients
Soup
- 1 lb chicken breast boneless, skinless
- 6 tbsp olive oil
- 8 corn tortillas
- 1 onion peeled and diced
- 2 jalapenos diced
- 3 cloves garlic
- 32 oz chicken broth
- 2 14.5 oz cans diced tomatoes
- 1 15 oz can black beans drained and rinsed
- 1 cup corn frozen
- 1/4 cup cilantro chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- salt and pepper to taste
Toppings (optional)
- cheddar cheese shredded
- cilantro leaves chopped
- sour cream
- avocados diced
- limes cut into wedges
Instructions
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Cut chicken into 1" cubes and season with salt and pepper. Heat 2 tablespoons of olive oil in a large pot over medium-high. Saute chicken in skillet until cooked through. Set chicken aside.
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Preheat oven to 375 degrees. Cut tortillas into thin strips, then lay them out on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake in preheated oven for 10 - 15 minutes, until golden brown and crispy.
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Heat 2 tablespoons of olive oil in the same pot you cooked the chicken in. Add onions and jalapenos and saute until starting to soften, about 5 minutes. Add in garlic and saute another minute.
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Add in remaining ingredients and the chicken. Bring to a boil and simmer for 10 minutes. Serve immediately, topped with tortilla strips and other desired toppings.