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Mexican Chicken Tortilla Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Baking Sheet

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) no-salt-added diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn kernels
  • 4 corn tortillas, cut into thin strips
  • 1 avocado, diced
  • Fresh cilantro leaves
  • Lime wedges

Instructions
 

  • Combine the chicken breasts, broth, onion, garlic, diced tomatoes, cumin, and chili powder in a large pot. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 20 minutes until the chicken is cooked through.
  • Remove the chicken from the pot, shred it with two forks, and return the shredded meat to the soup.
  • Stir in the corn and let it heat through for 5 minutes.
  • While the soup simmers, spread the tortilla strips in a single layer on a baking sheet and bake at 375°F for 10 minutes until they turn crisp and lightly golden.
  • Ladle the soup into bowls and top each serving with baked tortilla strips, diced avocado, cilantro leaves, and a squeeze of lime.

Notes

Bake the tortilla strips ahead and store them in a paper bag so they stay crisp until serving. The avocado and lime brighten each bite, so add them right before eating rather than stirring them into the pot. Leftovers reheat well on the stove with a splash of extra broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Baking Sheet