Warm comforting soup filled with shredded chicken, tomatoes, corn, black bean, green chiles, then topped with crunchy tortilla strips, avocado, and shredded cheese. This chicken tortilla soup is delicious and easy to make, perfect for winter days.
Happy Sunday!
After a whirlwind trip to Las Vegas last weekend and coming back to a long work week, I decided that this weekend has to be as low key as possible. It’s my lazy Sunday in since I worked Saturday. Or at least, that’s what I have planned. It almost never ends up like that.
But I’m savoring all that breaks I can get because in the next two months, my weekends are booked with all sorts of events leading up to my cousin’s end of March wedding.
In the mean time, I’m so excited to share this soup with you.
During winter months, all I ever want are warm and hearty and comforting foods, like soups and stews and chili, to chase away the cold. Plus, I love that you can always make a big pot of soup and have leftovers for your meal the next day. You can always pair your soups, stews, and chili with slices of toasted bread for an even more filling meal.
So this chicken tortilla soup is exactly what I need. Warm, savory, and flavorful, this soup is one of my very favorites. I love that it’s topped with fresh avocado and shredded cheese. And that the crunchy strips of tortilla give the soup more texture.
To cook the chicken breast, I just add vegetable oil to a medium sized skillet. Once the vegetable oil has heated, I add the chicken breast and let it cook for about a minute before flipping it to the other side. I let the chicken cook for another minute before covering the skillet and lowering the heat. Cook the chicken for 10 minutes. Then turn off the heat but leave the skillet covered for an additional 10 minutes. Remove the lid. The chicken should be fully cooked and tender.
In a large pot, add chicken broth and allow it to come to a boil. Add corn kernels, diced tomato, ground cumin, chopped onions, black beans, green chili, minced garlic, chili powder, and salt. Cook all the ingredients together for about 15 minutes until they become tender.
Once the soup is ready to be served, add shredded chicken, and stir to incorporate the chicken. I like to add the cooked chicken at the very end so that it doesn’t become overcooked.
While the soup is simmering, make the tortilla strips.
Preheat the oven to 350F. Lightly grease a baking sheet with olive oil or nonstick cooking spray. Slice two tortillas into thin strips. Lightly brush olive oil onto both sides of the tortilla and place them in a single layer on the baking sheet. Bake the tortilla for about 10 minutes until the strips are lightly browned and crunchy.
Top the chicken tortilla soup with shredded cheese, freshly diced avocado, and tortilla strips and serve warm.
Enjoy!
- 2 tablespoons vegetable oil
- 1 pound chicken breast tenders
- 6 cups chicken broth
- 1 - 15 ounce corn kernels
- 2 - 15 ounce diced tomatoes
- ½ teaspoon ground cumin
- 1 small onion, sliced
- 1 - 15 ounce can black beans
- 1 - 7 ounce can diced green chiles
- 2 teaspoons minced garlic
- ¼ teaspoon chili powder
- 1½ teaspoon salt
- 2 corn tortillas
- Shredded cheese
- Diced avocados
- To cook the chicken breast, add vegetable oil to a medium sized skillet. Once the vegetable oil has heated, add the chicken breast and let it cook for about a minute before flipping it to the other side. Let the chicken cook for another minute before covering the skillet and lowering the heat. Cook the chicken for 10 minutes. Then turn off the heat but leave the skillet covered for an additional 10 minutes. Remove the lid. The chicken should be fully cooked and tender.
- In a large pot, add chicken broth and allow it to come to a boil. Add corn kernels, diced tomato, ground cumin, chopped onions, black beans, green chili, minced garlic, chili powder, and salt. Cook all the ingredients together for about 15 minutes until they become tender.
- Once the soup is ready to be served, add shredded chicken, and stir to incorporate the chicken. I like to add the cooked chicken at the very end so that it doesn’t become overcooked.
- While the soup is simmering, make the tortilla strips.
- Preheat the oven to 350F. Lightly grease a baking sheet with olive oil or nonstick cooking spray. Slice two tortillas into thin strips. Lightly brush olive oil onto both sides of the tortilla and place them in a single layer on the baking sheet. Bake the tortilla for about 10 minutes until the strips are lightly browned and crunchy.
- Top the chicken tortilla soup with shredded cheese, freshly diced avocado, and tortilla strips and serve warm.
Chicken soup is my fav. and this one looks healthy and delicious, will try for sure.
This looks really yummy. It’s summer here in Sydney at the moment, but I’m going to save this to try in the winter 🙂
Yum! Soup is always so good this time of year.
That soup looks so yummy! Can’t wait to try it