Chicken Tortilla Soup
Warm up with this flavorful Chicken Tortilla Soup recipe! Packed with tender chicken and hearty vegetables, it’s the perfect comfort food.
Ingredients
- 2 TBSP Avocado Oil
- 1 Medium Yellow Onion Chopped
- 4-6 Garlic Cloves Minced
- 2 Jalapeños Seeded and Minced
- 1 TSP Ground Cumin
- 1 TSP Chili Powder
- 1 TSP Paprika
- 6 Cups Chicken Broth
- 1 14.5 OZ Can Diced Tomatoes
- 1 15 OZ Can Black Beans Drained and Rinsed
- 1 Cup Corn Kernels Fresh, Frozen, or Canned
- 2 Cups Cooked Chicken Breasts Shredded
- Salt & Pepper To Taste
- 1 Lime Juice
- Tortilla Strips or Chips For Serving
- Avocado, Shredded Cheese, Cilantro, Sour Cream, Lime Wedges For Serving
Instructions
- In a large pot, add avocado oil over medium high heat and sear your chicken breasts for a couple minutes on each side. Remove from pot and set aside. Next, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño, and cook for another 1-2 minutes until fragrant.
- Stir in the ground cumin, chili powder, and paprika, and cook for 1 minute to toast the spices.
- Pour in the chicken broth and diced tomatoes (with their juices) along with your chicken breasts and bring the mixture to a boil. Allow to cook until chicken is tender, about 25-35 minutes.
- Once chicken is tender, remove from pot and shred. Add the black beans and corn. Reduce the heat and let it simmer for about 10 minutes.
- Stir in the shredded chicken and let the soup cook for another 5-10 minutes until the chicken is heated through. Season with salt and pepper to taste.
- Stir in the lime juice right before serving.
- Ladle the soup into bowls and top with tortilla strips or chips. Add any additional toppings you like, such as avocado, shredded cheese, cilantro, sour cream, and lime wedges.