Easy Chicken Tortilla Soup Recipe

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Chicken thighs are often cheaper and more flavorful.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are convenient and save time.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: tortillas

Baked chips are lower in fat, and tortillas can be cut and baked.

Chop 4 yellow corn tortillas into quarter inch strips.

Heat 1/4 cup of olive oil in a Dutch oven over medium high heat.

Dice 1 medium to large onion.

De-seed and dice 1-2 jalapeños, wearing gloves if necessary.

Add tortilla strips to the hot oil and cook until crispy, about 1 minute, stirring occasionally.

Transfer crispy tortilla strips to a paper lined pan and sprinkle with 1/8 teaspoon of salt.

Return the pan to medium heat and add the diced onion, jalapeño, and 3 cloves of garlic (pressed).

Stir frequently for about 4 minutes until the onion is softened.

Add 4 cups of chicken broth, 1 50 ounce can of drained and rinsed black beans, 1.5 cups of frozen corn, and 1 28 ounce can of crushed tomatoes to the pot.

Stir in 1 teaspoon of cumin, 1.5 teaspoons of chili powder, 1/2 teaspoon of salt, 1/2 teaspoon of cracked black pepper, and 1 pound of chicken breasts.

Bring the mixture to a boil, then reduce to a simmer and stir occasionally until the chicken is cooked through.

Shred the chicken using two forks and return it to the pot to coat with flavor.

Garnish the soup with cilantro and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary