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How To Make Chicken Tortilla Soup

Chicken Tortilla Soup has it all: a rich, well-seasoned broth that envelops tender shredded chicken, sweet corn, and hearty black beans, all topped with crispy tortilla strips. Every spoonful offers a different experience: smoky broth, a hint of lime, a cool dollop of sour cream, and a crunch that leads to something truly satisfying. It’s the kind of bowl that makes you pause for a moment.
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Course: Soup
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 1 lbs boneless & skinless chicken breasts
  • 4 cups chicken broth (32 ounce)
  • 14 oz fire-roasted tomatoes
  • 1 cup corn (fresh, canned, or frozen)
  • 1 cup heavy cream
  • ½ cup cheese of choice ( I used cheddar  )
  • 2 tbsp olive oil
  • 1 small onion ( diced )
  • ½ red bell pepper( diced )
  • 3 cloves of garlic ( minced )
  • 1 jalapeno ( seeded and minced )
  • cilantro ( chopped )
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • salt to taste
  • optional toppings; Avocado, tortilla Strips, shredded Cheese, cilantro, Lime

Method
 

  1. Heat about 2 tablespoons of oil in a heavy-bottomed pot over medium heat
  2.  Add the diced onion and cook for about 2 minutes until it’s tender and translucent
  3.  Add the garlic and cook for about 1 minute
  4. Add the bell peppers, jalapeno, and cilantro. Sauté for another minute.
  5. Add the fire-roasted tomatoes along with their juices
  6. Stir to combine while scraping the bottom to ensure nothing is sticking.
  7. Next, add the drained black beans and corn
  8.  Add in your drained corn
  9. Season with chili powder, cumin, smoked paprika, and oregano, along with salt and black pepper
  10. Stir to combine.
  11. Add the chicken breasts directly into the pot 
  12. Pour in the chicken broth, stir, and cover with a lid
  13. Cook for about 15 minutes, until the chicken breasts are fully cooked
  14. On a chopping board, cut the taco-size wraps in half, and slice into strips.
  15. Heat about 1 tablespoon of oil in a pan over medium-high heat
  16. Toast the tortilla strips until golden and crispy
  17. Once they’re done, turn off the heat and transfer to a chopping board
  18. Chicken breast should now be cooked through. Remove the chicken breast from the broth and set it aside on a wooden board to shred
  19. Use a fork to shred the chicken to your liking
  20. Use an immersion blender to briefly blend the ingredients in the pot, 3 to 4 short pulses, not a full blend
  21. Add the shredded chicken back into the pot and stir to combine
  22. Allow it to cook for about 4 minutes.
  23. Add in a cup of heavy cream. Stir to combine and simmer on low heat for about 2 to 3 minutes.
  24. Add a squeeze of lemon juice and shredded cheddar cheese. Stir to combine
  25. Your chicken tortilla soup is now ready. Turn off heat and let soup rest for 5-minutes
  26. Ladle into a soup bowl, garnish with tortilla strips, avocado slices, cilantro and a scoop of cour cream. Enjoy