Chicken Tortilla Soup with Homemade Strips
A warm and spicy broth-based soup loaded with shredded chicken and black beans. Flavored with cumin, chili powder, and jalapeños for a gentle heat. Crunchy homemade corn tortilla strips add texture. Garnished with fresh avocado and lime for a cool, creamy contrast. A soul-warming bowl perfect for chilly nights.
Prep
20 min
Cook
20 min
Temp
Simmer
Difficulty
beginner
Servings
1
Cost
$12
Ingredients
- 1.25 cup olive oil
- 1 count medium onion
- 3 count garlic cloves
- 1 count jalapeno pepper
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 lb chicken breasts
- 20 oz crushed tomatoes
- 32 oz chicken broth
- 14 oz black beans
- 14 oz corn
- 0.5 cup cilantro
- 1 count lime (juiced)
- 1 tsp salt
- 8 count corn tortillas
- 1 count large avocado
Instructions
- 1
Sauté onion, garlic, jalapeno.
- 2
Add chicken, tomatoes, broth, beans, corn, spices.
- 3
Simmer 25 mins.
- 4
Shred chicken and return to pot.
- 5
Add lime and cilantro.
- 6
Fry tortilla strips.
- 7
Serve with toppings.