Go Back
chicken tortilla soup
Print

Chicken tortilla soup

Chicken tortilla soup that satisfies that Mexican craving.
Course Soup
Cuisine Mexican
Keyword chicken tortilla soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • A quick and easy chicken tortilla soup perfect for using leftover chicken for a quick weeknight meal.
  • Ingredients
  • 2 T. butter or olive oil
  • ½ large onion chopped
  • 1 jalepeno diced
  • 3 cloves garlic pressed or minced
  • 14.5 oz. can diced tomatoes
  • 14.5 oz. can of black beans drained
  • 1 c. frozen organic corn
  • 4 c. chicken broth
  • 2 c. shredded cooked chicken
  • 1 ½ tsp sea salt You may need to add more or less depending if your broth was salted. Always start with a smaller amount and work your way up.
  • 1 ¼ tsp cumin
  • 1 ¼ tsp chili powder
  • pepper to taste
  • cup fresh chopped cilantro
  • batch of tortillas flour or corn

Instructions

  • Heat butter over medium heat.
  • Add onions and jalepenos and cook until softened.
  • Add garlic and cook for a minute or two.
  • Add tomatoes, beans, broth, corn, chicken, and seasonings. Bring to a boil and simmer for about 20 minutes.
  • Add chopped cilantro the last few minutes. Taste and adjust seasonings accordingly.
  • Right before serving, slice tortillas into strips and lay flat on baking sheet. Drizzle with olive oil and bake in a 450 degree oven for about five minutes or until lightly toasted. Put desired amount of tortillas in the soup.
  • Top with Monterey jack cheese, more cilantro, sour cream, a squeeze of lime juice, chopped avocado, green onions, and more baked tortilla strips.