Chicken Tortilla Soup Recipe

Servings: 6 servings Chicken Tortilla Soup 1 Tbsp olive oil 1 medium onion, chopped 3 garlic cloves, minced 1 jalapeno pepper , seeded and diced 1 tsp ground cumin 1 tsp chilli powder 1 lb chicken breasts, (2 medium) 20 oz can crushed tomatoes 32 oz chicken broth 14 oz can black beans, drained and rinsed 14 oz can corn, drained and rinsed 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish) 1 lime, juiced 1 tsp salt, or to taste


Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. 


Repeat with remaining tortilla strips, adding more oil as needed then set aside. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.

Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

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