Chicken Tortilla Soup
Chicken Tortilla Soup is a classic for a reason. This version is loaded with tender chicken, beans, corn and fire roasted tomatoes.
Servings 4 Servings
Ingredients
Ingredients:
- 2 tablespoons plus 2 teaspoons olive oil
- 1 medium onion diced
- 1 jalapeno diced
- 4 cloves garlic minced
- 1 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper optional
- 1 15 ounce can fire roasted diced tomatoes
- 4 cups chicken broth
- 1 14.5 ounce can tri-bean blend, drained and rinsed (or a can of kidney, black or pinto beans)
- 1 1/2 - 2 teaspoons kosher salt
- 3 cups cooked shredded chicken
- 1 cup frozen corn kernels
- 1 teaspoon lime juice
- 1 teaspoon lime zest
- 4 small corn tortillas
- 2 tablespoons chopped cilantro
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onions, garlic and jalapenos. Cook 3 - 4 minutes or until slightly softened. Stir in cumin, chili powder and cayenne pepper. Cook 1 more minute.
- Pour in roasted tomatoes and chicken broth. Bring to a boil and reduce heat to medium low to simmer. Stir in beans, kosher salt, chicken, corn, lime juice and lime zest. Allow to simmer 10 - 15 more minutes. While the soup is simmering prepare your tortilla strips.
- Preheat oven to 375 degrees. Drizzle remaining olive oil over the corn tortillas, cut into strips and bake for 5 - 7 minutes or until crispy.
- Ladle soup into bowls, top with corn tortilla strips and cilantro.
Notes
Enjoy!