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Mexican Chicken Tortilla Soup
Print Recipe
Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Baking Sheet
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn
  • 1 can (15 oz) black beans, rinsed and drained
  • Salt and pepper to taste
  • 2 corn tortillas, cut into thin strips
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 avocado, sliced

Instructions
 

  • Place the chicken breasts in a large pot with the chicken broth and bring to a gentle simmer. Cook for 15 minutes until the chicken is fully cooked through, then remove the chicken to a plate and shred it with two forks.
  • In the same pot, add the onion and garlic to the simmering broth. Cook for 3 minutes until the onion softens.
  • Stir in the cumin and chili powder, then add the diced tomatoes with their juices. Return the shredded chicken to the pot.
  • Add the corn and black beans. Season with salt and pepper. Simmer for 10 minutes to let the flavors blend.
  • While the soup simmers, spread the tortilla strips on a baking sheet and bake at 400°F for 8 minutes until crisp.
  • Ladle the soup into bowls and top with the baked tortilla strips, cilantro, lime wedges, and avocado slices.

Notes

Make the soup base a day ahead and store it in the refrigerator, then bake fresh tortilla strips right before serving so they stay crisp. If the soup thickens overnight, add a splash of broth when reheating. Skip the avocado if you plan to freeze portions, and add it only after thawing.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Baking Sheet, Cutting Board