Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, diced; 2 tablespoons garlic, minced; 1 jalapeño, minced; 4 cups chicken broth; 1 (14.5-ounce) can diced tomatoes; 1 (14.5-ounce) can black beans, rinsed and drained; 1 teaspoon ground cumin; 2 teaspoons chili powder, to taste; Salt and freshly ground black pepper; 1 1/2 pounds boneless, skinless chicken breast; 1 cup frozen corn; 1/2 cup loosely packed, fresh cilantro leaves, chopped; Lime wedges for serving; 4.5-ounce bag Tortilla Strips; 1 avocado, pitted, cubed

3 Ratings

Serve up a classic with this homey Chicken Tortilla Soup studded with corn and garnished with Tortilla Strips.

READY In

40 Minutes

PREP TIME

10 Minutes

COOK TIME

30 Minutes

SERVES

Save

Step 1:

Heat oil in a large soup pot over medium heat. Add onion and cook until soft and translucent, 3 to 5 minutes. Add garlic and jalapeño and cook an additional minute.

Step 2:

Add broth, tomatoes, beans, cumin and chili powder. Season with salt and pepper. Bring to a boil.

Step 3:

Lower heat to a simmer and add chicken. Cook 20 to 25 minutes, until chicken is cooked through. Remove from pot. Shred chicken when cool enough to handle.

Step 4:

Add chicken, corn and cilantro to pot. Cook an additional minute or two until warmed through.

Step 5:

Ladle soup into bowls. Serve with lime wedges, tortilla strips and avocado.