Chicken Tortilla Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
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.
Ingredients
  • 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
Directions:
  1. 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.
  2. 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.
  3. 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.
  4. While the soup is simmering, make the tortilla strips.
  5. 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.
  6. Top the chicken tortilla soup with shredded cheese, freshly diced avocado, and tortilla strips and serve warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/02/04/chicken-tortilla-soup/