Chicken Tortilla Soup
This Chicken Tortilla Soup is hearty, satisfying, and full of bold Tex-Mex flavors! With plenty of shredded chicken and black beans, it’s a soup that’s worthy of a meal—and everyone will love the crispy tortilla strip topping!
Servings: 8 servings
Calories: 267kcal
Ingredients
Soup
- 2 tbsp olive oil
- 1 medium onion diced
- 1 large jalapeno seeded and minced
- 3 cloves garlic minced
- 1 ½ tsp cumin
- 1 tsp chili powder
- 1 14oz can diced tomatoes
- 3 cups chicken stock
- 1 14oz can black beans drained
- 1 cup corn
- 1 lb. chicken breasts cooked and shredded
- ¼ cup cilantro
- 1 large lime juiced
- salt & black pepper to taste
Tortilla Strips
- 6 6” corn tortillas cut into strips
- ¼ cup olive oil
- salt
Instructions
- In a Dutch oven over medium-high heat, heat the olive oil until hot. Add the onion, jalapeno, and garlic and cook until soft, about 4 minutes. Add the cumin and chili powder and toast for 3 minutes, stirring constantly.
- Add the tomatoes, chicken stock, beans, corn, and shredded chicken. Bring to a boil, reduce to a simmer, and cook for 25 minutes. Before serving, add the cilantro, lime juice, and season to taste.
- For the tortillas, heat the oil in a pan until hot over medium-high heat. Add the tortilla strips in batches and cook until crispy. Remove to a plate lined with paper towels to drain.
Nutrition
Calories: 267kcal | Carbohydrates: 20g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 283mg | Potassium: 522mg | Fiber: 3g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg