Easy Chicken Tortilla Soup (Print Version)
# Ingredients:
→ For the Crispy Tortilla Strips
01 -
8 small corn tortillas, cut into ¼-inch strips
02 -
1 tbsp olive oil
03 -
1 tsp kosher salt
→ For the Soup
04 -
2 tbsp olive oil
05 -
2 jalapeños, finely diced
06 -
1 medium yellow onion, finely diced
07 -
1 green bell pepper, finely diced
08 -
2 tsp minced garlic
09 -
32 oz chicken broth (4 cups)
10 -
28 oz can crushed tomatoes
11 -
Two 15 oz cans black beans, drained and rinsed
12 -
2 cups cooked chicken, cut into chunks
13 -
1 tbsp chili powder
14 -
1 tbsp fresh lime juice
15 -
2 tsp cumin
16 -
2 tsp salt
17 -
1 tsp black pepper
18 -
1 tsp smoked paprika
19 -
¼ tsp cayenne pepper
20 -
⅓ cup fresh cilantro, finely minced
# Instructions:
01 -
Turn your oven to 375 degrees and line a baking sheet with aluminum foil.
02 -
Toss the tortilla strips with olive oil and spread them out on the foil-lined baking sheet in a single layer. Sprinkle with kosher salt. Bake for 15 to 18 minutes until they're golden brown and crispy. Set them aside.
03 -
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onions, bell peppers, and jalapeños. Cook for about 5 minutes, stirring occasionally, until the vegetables start getting tender.
04 -
Toss in the minced garlic and cook for one more minute, stirring so it doesn't burn.
05 -
Pour in the chicken broth, crushed tomatoes, black beans, and chicken chunks. Add the chili powder, lime juice, cumin, salt, pepper, smoked paprika, and cayenne pepper. Stir everything together and bring it to a boil over medium-high heat. Let it boil for 5 to 7 minutes so all the flavors come together.
06 -
Stir in the minced cilantro and let it boil for one more minute. Take the pot off the heat.
07 -
Ladle the hot soup into bowls and top with your crispy tortilla strips. Add shredded cheese, sour cream, guacamole, or whatever toppings you like best.
# Notes:
01 -
Rotisserie chicken from the store makes this super quick and easy.
02 -
You can skip the homemade tortilla strips and use store-bought tortilla chips if you're short on time.
03 -
Adjust the heat level by using more or less jalapeños and cayenne pepper.
04 -
This soup tastes even better the next day after the flavors have had time to blend.
05 -
Leftovers keep in the fridge for up to 4 days. Store the tortilla strips separately so they stay crispy.
06 -
This freezes well for up to 3 months. Just don't add the tortilla strips until serving.