Chicken Tortilla Soup

Chicken Tortilla Soup is a satisfying, comforting, and stick to your ribs soup that is perfect for any time of year. You'll love this complex broth full of rich flavor topped with crisp tortilla strips!

📝 Ingredients

• 6 medium corn tortillas (cut into 1/4 inch strips)
• 1/4 cup olive oil
• salt (to taste)
• 2 tablespoon olive oil
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 1 medium jalapeno pepper (diced and needed1)
• 1 teaspoon cumin (ground)
• 1 teaspoon chili powder
• 29 ounce crushed tomatoes ((2 14.5 oz cans))
• 4 cups chicken broth (low sodium or no sodium added)
• 2 cups cooked chicken (shredded)
• 1 cup corn (frozen or canned)
• 14.5 ounce black beans ((1 can))
• 1 lime (juiced)
• 2 tablespoon cilantro (chopped)
• 1 avocado (diced for serving)
• cheddar cheese (shredded)
• sour cream

👨‍🍳 Instructions

1. 1Heat 1/4 cup olive oil in a skillet over medium high heat. Add tortilla strips and fry, you will have to do this in batches. Transfer to a paper towel lined plate to soak up the oil then season with salt to taste.
2. 2Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add onion, garlic and jalapeño and cook for 3 minutes or until onion is softened.
3. 3Add remaining soup ingredients and simmer for 15 minutes. Garnish with cilantro.
4. 4Spoon soup into bowls and top with tortilla crisps and other optional toppings.