Chicken Tortilla Soup Easy (Print Version)
# Ingredients:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 medium onion, finely chopped
03 -
3 garlic cloves, minced
04 -
1 jalapeño pepper, seeded and diced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chilli powder
07 -
450 grams chicken breasts (approximately 2 medium pieces)
08 -
800 grams crushed tomatoes
09 -
950 millilitres chicken broth
10 -
400 grams black beans, drained and rinsed
11 -
400 grams corn, drained and rinsed
12 -
30 grams fresh cilantro, chopped, divided (reserve 1/4 for garnish)
13 -
1 lime, juiced
14 -
1 teaspoon salt, or as needed
→ Homemade Tortilla Strips
15 -
60 millilitres olive oil
16 -
8 corn tortillas (15 cm each)
→ Toppings
17 -
1 large avocado, diced
18 -
1 lime, cut into wedges
# Instructions:
01 -
Heat 60 millilitres olive oil in a large pan over medium-high heat. Slice corn tortillas into thin strips and fry in batches until golden and crisp. Remove with a slotted spoon and drain on paper towels. Set aside until serving.
02 -
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add chopped onion, minced garlic, and diced jalapeño. Sauté until vegetables are softened and aromatic, about 3–4 minutes.
03 -
Add chicken breasts, drained corn, rinsed black beans, chilli powder, cumin, crushed tomatoes, salt, 22 grams chopped cilantro, and chicken broth to the pot. Stir well, bring to a boil, then reduce heat and let simmer for at least 25 minutes.
04 -
Remove chicken breasts from the soup. Using two forks, shred the meat into bite-sized pieces. Return shredded chicken to the pot.
05 -
Simmer soup for an additional 5 minutes. Stir in fresh lime juice and adjust salt to taste.
06 -
Ladle soup into bowls and top with crispy tortilla strips, diced avocado, reserved fresh cilantro, and lime wedges. Serve immediately.
# Notes:
01 -
Frying the tortilla strips fresh enhances their crisp texture and adds authentic flavour.
02 -
Reserve part of the cilantro for garnishing to preserve its vibrant colour and aroma.