Chicken Tortilla Soup
A brothy, smoky chicken soup with tomatoes, black beans and corn, topped with crisp tortilla strips, avocado, lime and cilantro.
- Servings
- 6
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Oven
- 400°F205°C
Ingredients
Equipment
- Large pot
- Baking sheet
Instructions
Heat the oven to 400°F. Toss the tortilla strips with 1 tbsp of the oil and a pinch of salt and bake until crisp and golden, 8–10 minutes, stirring once.Heat the oven to 205°C. Toss the tortilla strips with 1 tbsp of the oil and a pinch of salt and bake until crisp and golden, 8–10 minutes, stirring once.
Heat the rest of the oil in the pot over medium heat. Cook the onion and jalapeño until soft, 5 minutes. Add the garlic, cumin and chili powder and stir for 1 minute.
Add the tomatoes, broth, whole chicken breasts and salt. Bring to a boil, then simmer gently until the chicken reaches 165°F, 15–20 minutes.Add the tomatoes, broth, whole chicken breasts and salt. Bring to a boil, then simmer gently until the chicken reaches 74°C, 15–20 minutes.
Lift out the chicken, shred it with two forks and return it to the pot with the beans and corn. Simmer for 5 minutes.
Stir in the lime juice and taste for salt. Serve topped with tortilla strips, avocado and cilantro.
Notes
- Freeze the soup without toppings for up to 3 months. Crisp fresh tortilla strips when you serve it.
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Nutrition estimate
- Calories
- 355
- Protein
- 29 g
- Carbs
- 33 g
- Fat
- 13 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
