Chicken Tortilla Soup
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 2 teaspoons olive oil
- 1 medium onion, diced
- 1 jalapeno, diced
- 4 garlic cloves, minced
- 1 1⁄2 teaspoons cumin
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon cayenne pepper
- 1 (1 ounce) can fire roasted diced tomato
- 4 cups chicken broth
- 1 (14 ounce) can tri-blend beans, drained and rinsed (or a can of kidney, black, or pinto beans)
- 1 1⁄2 teaspoons kosher salt
- 3 cups shredded chicken
- 1 cup frozen corn kernels
- 1 teaspoon lime juice
- 1 teaspoon lime zest
- 4 small corn tortillas
- 2 tablespoons cilantro, chopped
directions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onions, garlic and jalapenos. Cook 3 – 4 minutes or until slightly softened. Stir in cumin, chili powder and cayenne pepper. Cook 1 more minute.
- Pour in roasted tomatoes and chicken broth. Bring to a boil and reduce heat to medium low to simmer. Stir in beans, kosher salt, chicken, corn, lime juice and lime zest. Allow to simmer 10 – 15 more minutes. While the soup is simmering prepare your tortilla strips.
- Preheat oven to 375 degrees. Drizzle remaining olive oil over the corn tortillas, cut into strips and bake for 5 – 7 minutes or until crispy.
- Ladle soup into bowls, top with corn tortilla strips and cilantro.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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