Homemade Tortilla Soup (Print Version)

# Ingredients:

→ Tortilla Strips

01 - Cut 10 small corn tortillas into thin strips about 1/4-inch wide.
02 - Use 2 tablespoons of olive oil for tossing the strips.
03 - Sprinkle 1 teaspoon of kosher salt over them.

→ Soup Base

04 - Sauté 1 cup of chopped yellow or sweet onions.
05 - Dice 1 large jalapeño into small bits.
06 - Add 4 minced garlic cloves for flavor.
07 - Heat 2 tablespoons of olive oil in a large pot before cooking the veggies.
08 - Pour in 32 ounces of reduced-sodium chicken broth for the liquid base.

→ Main Ingredients

09 - Add 2 cups of shredded, cooked chicken to the pot.
10 - Pour in 1 1/2 cups of corn.
11 - Use 2 (14.5-ounce) cans of diced tomatoes.
12 - Drain and rinse 1 (15-ounce) can of black beans before adding.

→ Seasonings

13 - 1 tablespoon of lime juice for tang.
14 - 1 tablespoon of chili powder to enhance flavor.
15 - 2 teaspoons of ground cumin for warmth.
16 - Add 2 teaspoons of salt to taste.
17 - Sprinkle in 1 teaspoon of regular black pepper.
18 - 1 teaspoon of smoked paprika for a hint of smokiness.
19 - Optional: Add a small pinch (1/4 teaspoon) of cayenne for some heat.
20 - Chop 1/3 cup of fresh cilantro leaves for a vibrant finish.

→ Optional Toppings

21 - Dice up some ripe avocado.
22 - Throw on some shredded cheese of your choice.
23 - Add a dollop of sour cream for creaminess.

# Instructions:

01 - Set the oven to 375°F. Spread the tortilla pieces out on a baking pan, coat them lightly with oil and season with salt. Bake for 15-18 minutes until golden and crunchy.
02 - Warm up some oil in a big pot, then cook the onions and jalapeño for around 5 minutes. Toss in minced garlic and let it cook another 1-2 minutes.
03 - Next, pour in the chicken broth, followed by the diced tomatoes, beans, chicken, and corn. Mix all your seasonings in and bring it to a boil. Lower to a simmer and let it cook for 5-7 minutes.
04 - Add fresh cilantro just before serving and let it boil for one last minute. Adjust the taste with more salt or seasoning if needed.
05 - Scoop the soup into bowls, then top with your crispy tortilla strips and any other extras like cheese, avocado, or sour cream.

# Notes:

01 - Store soup in the fridge for about a week or freeze up to 4 months.
02 - Keep baked tortilla strips in an airtight container at room temperature for up to 5 days.
03 - Save time by using pre-cooked rotisserie chicken.

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