Chicken Tortilla Soup with Crispy Strips and Fresh Lime
A cozy, flavorful Mexican-inspired soup made with shredded chicken, bold spices, and fresh toppings. Perfect for chilly nights or a weeknight dinner.
Equipment
- - Soup pot
- - Knife & cutting board
- Ladle
- - Two forks (for shredding)
Ingredients
- - 2 tbsp vegetable oil
- - 1 medium onion diced
- - 3 garlic cloves minced
- - 1 jalapeño minced (optional)
- - 1 tsp ground cumin
- - 1 tsp chili powder
- - ½ tsp smoked paprika
- - 6 cups chicken broth
- - 1 14 oz can diced tomatoes
- - 1 15 oz can black beans, rinsed
- - 1 cup corn kernels
- - 2 chicken breasts
- - Salt and pepper to taste
- - Juice of 1 lime
- **Toppings**
- - Tortilla strips
- - 1 avocado sliced
- - Chopped fresh cilantro
- - Sour cream or crema optional
Instructions
- Sauté onion in oil 5 minutes. Add garlic and jalapeño; cook 1 more minute.
- Stir in cumin, chili powder, paprika. Add broth, tomatoes, beans, corn.
- Place chicken in pot. Simmer 20–25 mins until cooked.
- Shred chicken and return to pot. Add lime juice, season with salt and pepper.
- Serve hot with tortilla strips, avocado, cilantro, and crema.
Notes
- Substitute rotisserie chicken for quick version
- Add chipotle for smoky heat
- Freeze leftovers up to 3 months
- Add chipotle for smoky heat
- Freeze leftovers up to 3 months