Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 5 min
Cook time: 30 min
Yield: 4 people
Ingredients: 2 teaspoons oil; 1 onion; 1 Jalapeño; 3 cloves garlic; 1 1/2 cups canned tomatoes; 2 1/2 cups stock; 1 teaspoon salt and pepper; 2 teaspoons chilli powder; 1 1/2 teaspoons oregano; 1 teaspoon garlic powder; 1/2 teaspoon cumin; 1 can black beans; 1 1/2 cup corn kernels; 2 cups cooked chicken; 1/3 cup cilantro; 1 lime; 2-3 flour tortillas; 3 Tablespoons avocado oil; 2/3 cup sour cream; 2 avocados; 4 tabelspoons cilantro; 1 lime; 1 Jalapeño

User Reviews

5.0

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
4 people
Calories
602 kcal
Course
Main Course, Soup
Cuisine
South American, American, Mexican, Tex-Mex

Chicken Tortilla Soup

Quade Maldonado

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This Chicken Tortilla Soup is a one pot full meal that's so TASTY and delicious! The best chicken tortilla soup recipe with homemade tortilla strips, avocados, sour cream and so much more!

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Ingredients

Servings

Soup

2 teaspoons oil avocado oil or any neutral tasting oil
1 onion diced
1 Jalapeño diced, optional
3 cloves garlic Minced
1 1/2 cups canned tomatoes and juices
2 1/2 cups stock chicken or veggie
1 teaspoon salt and pepper
2 teaspoons chilli powder
1 1/2 teaspoons oregano
1 teaspoon garlic powder
1/2 teaspoon cumin
1 can black beans rinsed and drained
1 1/2 cup corn kernels frozen corn or fresh
2 cups cooked chicken rotisserie chicken or any leftover cooked chicken
1/3 cup cilantro minced
1 lime squuezed

Tortilla Strips

2-3 flour tortillas cut into thin strips using a scissors : 2 inch by 1/4 inch
3 Tablespoons avocado oil or any neutral oil

Toppings

2/3 cup sour cream
2 avocados diced
4 tabelspoons cilantro leaves
1 lime cut into wedges
1 Jalapeño sliced, optional

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Notes

Enjoy the benefits of using leftover chicken. Rotisserie chicken works great, any leftover chicken form our chicken recipes works well too!
Use canned beans as they're more accessible, but make sure you rinse them.
Likewise, we love frozen organic corn when it's not corn season. Just add them in frozen, no need to that or cook them prior.
Any type of tomatoes will work, we prefer canned cherry tomatoes as they have a richer flavor.
The stock you use is completely optional, broth, beef, chicken or veggie.
Make the tortilla strips in advance, cool them and freeze them in a bag for up to 3 months.
You can also make extra and use them on salads!
Load the soup toppings right before serving.
Leftover soup keeps so well in the fridge for up to 6 days. You can also freeze it for 3 months. To reheat the soup, you can microwave it, or reheat it in a pot over medium low heat. If your soup is frozen, make sure to defrost it first.
You can add all ingredients in the crockpot and set on low for 6 hours or medium for 3 hours.
We love the spicy version so we added jalapeno with the onions and as a topping. If you don't want a spicy soup, you can actually skip the jalapeños all together and your soup is no longer spicy.