Our Chicken Tortilla Soup Recipe Makes For A Restaurant-Worthy Lunch
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
6 Servings
Ingredients
  • 3 flour or corn tortillas
  • 1 tablespoon + 2 teaspoons olive oil, divided
  • 1 ¼ teaspoons kosher salt, divided
  • ½ yellow onion, peeled and diced
  • 1 jalapeño pepper, seeded and minced
  • 3 garlic cloves, peeled and minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (32-ounce) container chicken broth
  • 1 (15-ounce) can black beans, drained
  • ¼ teaspoon ground black pepper
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 cup frozen corn
Directions
  1. Preheat the oven to 350 F.
  2. To prepare the tortilla crisps, slice the tortillas into thin strips.
  3. Transfer them to a baking sheet and toss to coat them with 2 teaspoons of olive oil and ¼ teaspoon kosher salt.
  4. Bake the strips for 12-14 minutes or until golden brown and crisp. Set them aside.
  5. In a large pot, heat the remaining 1 tablespoon oil over medium heat.
  6. Add the onion and jalapeño, and cook, stirring, until translucent.
  7. Add the garlic and cook for an additional minute.
  8. Add the crushed tomatoes, stirring up browned bits from the bottom of the pot.
  9. Stir in the broth, beans, remaining 1 teaspoon salt, pepper, chili powder, and cumin, and bring to a simmer.
  10. Add the chicken, reduce the heat to low, and cook until the internal temperature of the chicken reaches 160 F, for about 15 minutes.
  11. Remove the chicken from the pot and rest it for 5-10 minutes before shredding it.
  12. Thicken the soup with a mixture of 1 tablespoon cornstarch and 1 tablespoon water, if desired, then add the chicken back to the pot, along with the frozen corn.
  13. Heat through, season to taste if needed, then portion into bowls.
  14. Serve with toppings, as desired.