Chicken Tortilla Soup (from scratch)

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.

Soak 1 cup of dried black beans in salted water overnight.

Drain the beans and place them in a pan, covering them with water and adding about 1 teaspoon of salt.

Bring the beans to a boil, then reduce to a simmer for about 1 hour until soft.

Drain the beans once they are soft and set aside.

In a large soup pot over high heat, add 2 tablespoons of vegetable oil.

Add 1/2 large chopped onion, 3 chopped Anaheim peppers, and 1 teaspoon of cumin to the pot, cooking until softened.

Pour in 1.5 quarts of homemade turkey stock and 1 pint of fire roasted garden tomatoes into the pot.

Add the cooked beans and 2 cups of corn kernels to the pot.

Add chicken breasts to the pot and simmer for 20-25 minutes until cooked through.

Remove the chicken from the pot and let it cool before shredding it.

Return the shredded chicken to the soup and stir well.

Slice 12 corn tortillas into strips.

Heat about 1 inch of vegetable oil in a frying pan over high heat.

Fry the tortilla strips in small batches until golden brown and crispy, turning as necessary.

Remove the fried tortilla chips and place them on paper towels to drain.

Serve the soup topped with crispy tortilla chips, avocado, cilantro, and queso fresco.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary