30-Minute Chicken Tortilla Soup (Print Version)
# Ingredients:
→ Tortilla Strips
01 -
10 small corn tortillas, cut into 1/4-inch strips
02 -
2 tablespoons olive oil
03 -
1 teaspoon kosher salt
→ Soup Base
04 -
2 tablespoons olive oil
05 -
1 cup diced sweet Vidalia or yellow onion
06 -
1 large jalapeño pepper, diced small
07 -
4 garlic cloves, minced
08 -
32 ounces low-sodium chicken broth
→ Main Ingredients
09 -
2 (14.5-ounce) cans diced tomatoes
10 -
1 (15-ounce) can black beans, drained and rinsed
11 -
2 cups shredded cooked chicken
12 -
1 1/2 cups corn
→ Seasonings
13 -
1 tablespoon lime juice
14 -
1 tablespoon chili powder
15 -
2 teaspoons cumin
16 -
2 teaspoons salt
17 -
1 teaspoon black pepper
18 -
1 teaspoon smoked paprika
19 -
1/4 teaspoon cayenne pepper (optional)
20 -
1/3 cup minced fresh cilantro
→ Optional Toppings
21 -
Diced avocado
22 -
Shredded cheese
23 -
Sour cream
# Instructions:
01 -
Preheat oven to 375°F. Toss tortilla strips with oil and salt, spread on baking sheet. Bake 15-18 minutes until crisp.
02 -
Heat oil in Dutch oven, sauté onion and jalapeño for 5 minutes. Add garlic and cook 1-2 minutes more.
03 -
Add broth, tomatoes, beans, chicken, corn, and all seasonings. Bring to boil and simmer 5-7 minutes.
04 -
Add cilantro and boil 1 minute. Adjust seasonings to taste.
05 -
Ladle soup into bowls, top with tortilla strips and optional garnishes like avocado, cheese, and sour cream.
# Notes:
01 -
Soup keeps in fridge for 5-7 days or freezer for 4 months
02 -
Tortilla strips stay crisp for 5 days at room temperature
03 -
Use rotisserie chicken to save time