Chicken Tortilla Soup

This Chicken Tortilla Soup is hearty & flavorful, and so easy to make. A mix of delicious textures and tastes, this will become a new favorite.

Course Soup

Cuisine Mexican

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 343kcal

Author Dina

Ingredients

9 small corn tortillas
2 tablespoons olive oil
1 teaspoon salt
1 lb chicken tenders
3 tablespoons olive oil
2 cups yellow onion finely chopped
3 cloves garlic minced
5 cups chicken broth
15 ounces can diced tomatoes
15 ounces cans black beans rinsed and drained
1 1/2 cup frozen corn
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
Salt to taste
2 tablespoons freshly chopped cilantro
Cilantro chopped
Avocado diced
Shredded Mexican Cheese
Fresh Lime

Instructions

Start off by preheating your oven to 375 degrees Fahrenheit. Then cut or slice 9 small corn tortillas into strips.
Place the tortillas strips onto a baking sheet lined with parchment paper and drizzle with 2 tablespoons of olive oil and mix them with 1 teaspoon of salt.
Then spread them out and bake for about 15 minutes or until they begin to turn golden in color. Remove the crispy tortilla strips from the oven and set them aside for later.
Now add 3 tablespoons of olive oil unit a large pot and bring the heat to medium-high. Then season 1 pound of chicken tenders with salt and pepper and cook them in the hot oil. Once they’re done remove them from the pot. After the chicken cools, cut it into small cubes.
Then stir in 2 cups finely chopped yellow onion and 3 minced garlic cloves. Stir until the onion becomes translucent. You may add 1-2 tablespoons of additional olive oil if it cooked out with the chicken.
Now pour in 5 cups of chicken broth. Then add 15 oz canned diced tomatoes and 15 oz can black beans (rinsed and drained).
Lastly add, in the cubed chicken, 1 1/2 cup frozen corn, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon smoked paprika, and salt to taste (usually start with 1 teaspoon and add more as needed).
Then bring the soup to a boil and add 2 tablespoons of freshly chopped cilantro. Then turn the heat off. Ladle the soup into your bowl and top with extra cilantro, diced avocado, shredded Mexican cheese, and a squeeze of fresh lime juice.

Notes

How long will it keep?

You can store any leftover Chicken Tortilla Soup in the refrigerator in an airtight container. It will stay fresh for 3-4 days.

How to freeze chicken tortilla soup

Yes, you can make this soup ahead of time and then freeze it. To save time, you can make this Chicken Tortilla Soup and let it cool before pouring it into a ziplock freezer bag. Lay it flat to freeze and then store it upright in your freezer. It will stay fresh for up to 6 months. Defrost it overnight and when you are almost ready to serve, bake the tortilla strips and garnish the reheated soup.

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