Chicken Tortilla Soup Recipe

This easy chicken tortilla soup recipe is truly chicken soup for the soul, with a warm broth filled with chunky bites of black beans, sweet corn, shredded chicken and tomatoes topped with its namesake tortilla strips.

📝 Ingredients

• 1 tablespoon canola oil
• 1 medium yellow onion (, diced (about 1 1/2 cups))
• 10 cups chicken stock
• 1-15 ounce can diced tomatoes with mild green chiles
• 1-15 ounce can black beans (, drained and rinsed)
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped cilantro
• 3 cups cooked shredded chicken
• 1 1/2 cups corn kernels
• 4-5 inch corn tortillas
• canola oil or cooking spray
• sour cream or Mexican crema
• avocado
• shredded cheese
• limes

👨‍🍳 Instructions

1. 1In a large stock pot over medium, warm the oil then add the onions and cook for 4-5 minutes, stirring often, until the onions soften.
2. 2Add the chicken broth, tomatoes, black beans, oregano, cumin, chili powder, salt, and cilantro and bring to a boil, then reduce to a bubbling simmer and cook for 30 minutes.
3. 3Add the shredded chicken and corn and cook until warmed though.
4. 4While the soup is cooking, cut the tortillas into strips and spray with cooking spray or lightly brush with oil. Lay the strips ion a foil-lined baking sheet in a single layer. Toast until crisp, then sprinkle with kosher salt.
5. 5Spoon the soup into bowls and garnish sour cream, avocado, more cilantor, and cheese. Add a squeeze of fresh lime and serve.