Chicken Tortilla Soup

If you’re craving Mexican flavors, but you want soup, my kids go crazy over this classic chicken tortilla soup- with the savory chicken, sweet corn, creamy black beans and and tangy, bright broth- and don’t forget the crispy tortilla strips!

This soup comes together quickly on the stovetop or in the Instant Pot- I prefer it the classic way, cooking the chicken in the soup for maximum flavor in the broth, but feel free to use pre-shredded chicken for a shortcut for busier nights.

Want this soup a little spicier? Double the chili powder or add in a little more jalapeno! We love this served with lime wedges, sour cream and lots of crispy tortilla strips!

Chicken Tortilla Soup
Serves 4-6

Ingredients:

For soup:

• 1 tbsp avocado oil or other neutral oil
• 1 medium onion, diced
• 1 small jalapeno, diced (seeds removed)
• 3 large cloves garlic, minced
• 1 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp sea salt
• 1 can fire roasted diced tomatoes (with chiles preferred)
• 2 cups low-sodium chicken broth
• 1.5 lb boneless skinless chicken thighs or breast*
• 1 can black beans, drained
• 1 cup frozen corn
• juice of 1 lime, more to top
• 1/4 cup cilantro, finely chopped, more to top

For tortilla strips:

• 4 corn tortillas, sliced thin
• 2 tbsp oil or avocado oil cooking spray (see directions below)
• sea salt

To top:

• tortilla strips
• sour cream
• shredded cheese
• chopped cilantro
• lime wedges

Instructions:

Soup:

1. For soup, heat oil in a large dutch oven or soup pot to medium high heat (if using Instant Pot, heat to saute setting).
2. Add in onion and jalapeno and cook until softened, about 3-4 minutes.
3. Stir in garlic for 10-20 seconds, followed by all spices and salt. Stir to coat in oil.
4. Add in diced tomatoes and chicken broth and bring to a simmer.
5. Add in chicken thighs or breast (see below for shortcut option) black beans and corn.
6. To cook:
   1. Stovetop: Simmer on low heat 35-40 minutes until chicken is falling apart.
   2. Instant Pot: Cover, seal and cook 25 minutes. Let naturally release.
7. Remove chicken from pot, shred and return to pot. Stir in lime juice and cilantro. Taste for seasoning and serve with tortilla strips and toppings of choice. 

Tortilla strips:

Option 1: Stovetop

1. Heat oil in a medium saute pan over medium-high heat. Line a plate with paper towels while oil is heating. Oil is ready when a drop of water added to the skillet sizzles immediately.
2. Carefully add 1/2 tortilla strips to pan. Pan-fry in a single layer until crispy and golden, about 2-5 minutes.
3. Remove with a slotted spoon and transfer to paper towel lined plate.
4. Sprinkle with salt while still warm and repeat for second batch.

Option 2: Oven

1. Preheat oven to 400 degrees.
2. Arrange strips on a baking sheet. Spray with a light coating of avocado oil spray, sprinkle with salt and toss. Spread evenly over baking sheet.
3. Bake for 5 minutes, flip and bake another 5-10 minutes until crispy.

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