Fast Chicken Soup (Print Version)
# Ingredients:
→ Tortilla Strips
01 -
10 corn tortillas, sliced into thin 1/4-inch strips
02 -
2 tbsp olive oil
03 -
1 tsp kosher salt
→ Soup Base
04 -
2 tbsp olive oil
05 -
1 cup of diced yellow or sweet Vidalia onion
06 -
1 large jalapeño, finely chopped
07 -
4 cloves of garlic, minced
08 -
32 oz low-sodium chicken stock
→ Main Ingredients
09 -
Two 14.5 oz cans of diced tomatoes
10 -
One 15 oz can of black beans, rinsed clean and drained
11 -
2 cups of shredded, cooked chicken
12 -
1.5 cups of corn kernels
→ Seasonings
13 -
1 tbsp squeezed lime juice
14 -
1 tbsp chili powder
15 -
2 tsp ground cumin
16 -
2 tsp salt
17 -
1 tsp ground black pepper
18 -
1 tsp smoked paprika
19 -
Optional: 1/4 tsp cayenne for a spicy kick
20 -
1/3 cup chopped fresh cilantro
→ Optional Toppings
21 -
Cubed avocado
22 -
Shredded cheese
23 -
Dollop of sour cream
# Instructions:
01 -
Preheat your oven to 375°F. Toss the tortilla strips in oil and salt, then spread them on a baking sheet. Bake for 15–18 minutes until they're crispy.
02 -
Warm oil in a Dutch oven on medium heat. Sauté onions and jalapeño for about 5 minutes, then stir in garlic and cook for another 1–2 minutes.
03 -
Mix in the chicken broth, tomatoes, beans, chicken, corn, and all spices. Bring everything to a boil, then simmer for 5–7 minutes.
04 -
Add cilantro to the soup and let it cook for 1 more minute. Adjust seasoning if needed.
05 -
Scoop the soup into bowls. Top each with tortilla strips and any garnishes you like, such as avocado, cheese, or sour cream.
# Notes:
01 -
You can store this soup in the fridge for 5–7 days or in the freezer for up to 4 months.
02 -
Homemade tortilla strips stay crispy for around 5 days unrefrigerated.
03 -
Save time by using pre-cooked rotisserie chicken.