Homemade Tortilla Soup (Print-Friendly Version)
A hearty and zesty Mexican-inspired soup made with chicken, veggies, and crispy tortilla strips.
# 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 big jalapeño, finely diced
06 -
1 cup chopped yellow or sweet onion
07 -
32 oz chicken stock (low-sodium)
08 -
4 minced garlic cloves
→ Main Ingredients
09 -
2 cans (14.5 oz each) of diced tomatoes
10 -
1 can (15 oz) black beans, rinsed and drained
11 -
1.5 cups corn kernels
12 -
2 cups shredded, cooked chicken
→ Seasonings
13 -
1 tbsp freshly squeezed lime juice
14 -
2 tsp ground cumin
15 -
1/3 cup finely chopped fresh cilantro
16 -
1 tsp smoked paprika
17 -
1 tbsp chili powder
18 -
1/4 tsp cayenne pepper (optional)
19 -
2 tsp table salt
20 -
1 tsp black pepper
→ Optional Toppings
21 -
Grated cheese
22 -
Ripe avocado chunks
23 -
A dollop of sour cream
# Steps:
01 -
Warm your oven to 375°F. Mix the tortilla slices with salt and oil, then spread evenly on a tray. Bake until golden and crispy, about 15 to 18 minutes.
02 -
In a large pot over medium heat, warm some oil. Stir in onion and jalapeño, cooking until softened for roughly 5 minutes. Toss in the garlic and cook briefly, about 1-2 minutes.
03 -
Pour in the broth along with tomatoes, black beans, shredded chicken, corn, and the seasonings. Bring it up to a boil, then let it simmer gently for 5 to 7 minutes.
04 -
Stir in cilantro, let it bubble for 1 minute, and adjust the taste with extra seasonings if you'd like.
05 -
Scoop the soup into bowls, then pile on those crispy tortilla strips. Add some cheese, sour cream, or avocado if you want a little extra.
# Notes:
01 -
You can keep the soup in the fridge for up to a week or freeze it for 4 months.
02 -
Crispy tortilla strips stay fresh for 5 days stored at room temp.
03 -
Rotisserie chicken makes this quicker to whip up.