Mexican Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is one of the best Mexican soup recipes. Great or an easy weeknight meal, and it’s so flavorful!
Servings: 6
Ingredients
- 8 small corn tortillas cut into thin strips
- 4 tablespoons olive oil divided
- salt and pepper or to taste
- 1 cup diced onion
- 1 jalapeno pepper diced
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 2 cans diced tomatoes
- 1 can black beans drained
- 2 cups shredded cooked chicken
- 1 1/2 cups corn
- 1/2 tablespoon lime juice
- 1/2 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- optional sliced diced avocado for serving
Instructions
- Pre-heat oven to 375 F degrees. Line a baking sheet with parchment paper.
- Place the tortilla strips on the baking sheet, and drizzle with 2 tablespoons of oil Sprinkle with salt and coat evenly.
- Bake for about 10-15 minutes or until crisp.
- While the tortilla strips are baking. Prepare a large skillet over medium-high heat. Add the rest of the oil.
- Once hot, add onion and jalapeno. Stir fry for about 5 minutes. Then add minced garlic and stir fry for about 1 minute.
- Add the rest of the ingredients and bring to a boil. Reduce the heat slightly and let the soup boil gently for about 5 minutes. Taste and season with more salt if needed. Serve and enjoy!
Nutrition
Calories: 323kcal | Carbohydrates: 34g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 653mg | Potassium: 725mg | Fiber: 5g | Sugar: 7g | Vitamin A: 716IU | Vitamin C: 31mg | Calcium: 105mg | Iron: 4mg