Chicken Tortilla Soup
Chicken tortilla soup exactly how it should be: loaded with flavor, but still super easy and quick to throw together.
Servings 6 people
Ingredients
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breasts
- 1 small white onion diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 1 (15 oz) can black beans drained and rinsed
- 1 (15.25 oz) can whole kernel corn drained and rinsed
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 6" flour tortilla
- 1 lime juiced
- 1 cup fresh cilantro roughly chopped
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with silicone baking mat, parchment paper, or foil.
- Heat one tablespoon of vegetable oil in a stockpot over medium heat. Add chicken breasts and sear until cooked through, about 5 minutes per side. Once chicken breasts are cooked, place on a plate and set aside to cool.
- Add onion to stockpot and saute until translucent, about 3-5 minutes. Add garlic and saute for another 30 seconds or until garlic is fragrant.
- Add chicken broth, petite diced tomatoes, black beans, corn, ground black pepper, and cayenne pepper. Bring to a boil, and then simmer for 15-20 minutes.
- Brush tortilla with remaining vegetable oil before cutting into strips. Place in a single layer on your prepared baking sheet and bake for 10-15 minutes or until golden brown.
- Shred chicken and return to stockpot along with lime juice and fresh cilantro. Remove from heat, ladle into individual bowls, and garnish with tortilla strips and cheddar cheese.
Notes
- Remember: draining and rinsing your canned goods helps reduce the sodium content! You can buy low-sodium varieties as well, if you wish.
- You can buy tortilla strips ready-to-go if you'd prefer instead of doing it yourself.
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days.