This Southwest Chicken Tortilla Soup is packed with so much flavor, and is a snap to make. For an even faster shortcut, use cooked rotisserie chicken and skip the full 25 simmer time. Either way, this delicious meal will be on your table in less than 30 minutes. This is what you’ll need to make about 5 servings:
Chicken Tortilla Soup
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and diced, optional
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 medium chicken breasts
- 20 oz can crushed tomatoes
- 32 oz chicken broth
- 1, 14 oz can of black beans, drained and rinsed
- 1, 14 oz can of corn, drained
- 1/2 cup cilantro, chopped, divided
- 1 lime, juiced
- 1 tsp salt, or to taste
Homemade Tortilla Strips
- 1/4 cup olive oil
- 8, 6″ corn tortillas
Toppings
- 1 large avocado, diced
- 1 lime, cut into wedges, to serve
- Sour cream
Tortilla Strips:
Heat 1/4 cup of oil in a pan over medium-high heat. Slice the tortillas into thin strips, then fry them in batches in the hot oil until crispy. Remove the strips from the pan and drain them on a paper towel. Repeat with the remaining tortilla strips, adding more oil if necessary. Set aside.