Chicken Tortilla Soup is the best soup you'll ever have! Loaded with moist chicken, black beans, roasted corn, flavorful broth, and crunchy tortilla strips, it's hearty and incredibly tasty!
Keyword Chicken Tortilla Soup
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
4corn tortillas, cut into short, thin strips
1poundboneless, skinless chicken breasts
salt and pepper to taste
1medium onion, peeled and chopped
2clovesgarlic, peeled and minced
1can(14 ounces) diced tomatoes
1can(4 ounces) diced green chilies
1can(14.5 ounces) black beans, rinsed and drained
1 1/2cupsfrozen corn, thawed
1/4cupMonterey Jack Cheese
2tablespoonschopped cilantro or green onions
1lime or lemon, cut into wedges
In a pan over medium heat, heat about 1-inch deep of oil. Add tortilla strips and cook, turning as needed, for about 2 to 3 minutes or until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.
Season chicken breast with salt and pepper to taste. Set aside.
In a pot over medium heat, heat about 1 tablespoon of oil (from frying the tortillas). Add onions and garlic and cook until softened.
Add chicken stock, diced tomatoes, diced green chilies, tomato paste, chili powder, and oregano. Stir to combine and bring to a boil.
Add chicken. Lower heat, cover, and simmer for about 10 to 15 minutes or until chicken is tender and cooked.
Remove chicken from pot and shred. Return to pot.
Add black beans and corn. Season with salt and pepper to taste.
Continue to simmer for about 8 to 10 minutes or until heated.
Ladle into serving bowls and top with crunchy tortilla strips and other garnishes, if desired. Drizzle with lime juice. Serve immediately.
Nutritional info does not include the optional garnishes.