Name: Easy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 small corn tortillas, sliced into 6 mm wide strips; 15 ml olive oil (for tortilla strips); 5 g kosher salt (for tortilla strips); 30 ml olive oil (for soup base); 2 jalapenos, finely diced; 1 medium yellow onion, finely diced; 1 green bell pepper, finely diced; 10 g minced garlic; 950 ml chicken broth; 800 g crushed tomatoes; 2 cans (425 g each) black beans, drained and rinsed; 300 g cooked chicken breast, cut into chunks; 8 g chili powder; 15 ml lime juice; 4 g ground cumin; 10 g salt; 2 g ground black pepper; 2 g smoked paprika; 0.5 g cayenne pepper; 10 g fresh cilantro, finely minced

Description

This Easy Chicken Tortilla Soup brings vibrant flavors and heartwarming comfort to your table, making it a delightful choice any time of the year.

Ingredients

Scale

8 small corn tortillas, sliced into 6 mm wide strips
15 ml olive oil (for tortilla strips)
5 g kosher salt (for tortilla strips)
30 ml olive oil (for soup base)
2 jalapenos, finely diced
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
10 g minced garlic
950 ml chicken broth
800 g crushed tomatoes
2 cans (425 g each) black beans, drained and rinsed
300 g cooked chicken breast, cut into chunks
8 g chili powder
15 ml lime juice
4 g ground cumin
10 g salt
2 g ground black pepper
2 g smoked paprika
0.5 g cayenne pepper
10 g fresh cilantro, finely minced

Instructions

Begin by preheating your oven to 190°C. While it’s warming up, slice your corn tortillas into strips about 6 mm wide. In a mixing bowl, toss these strips with 15 ml of olive oil and sprinkle with kosher salt, ensuring they are well coated. Arrange the tortilla strips on a lined baking tray in a single layer and bake for 15 to 18 minutes. Keep a close eye on them and stir halfway through to ensure they turn golden and crispy without burning.
As the tortilla strips are baking, heat 30 ml of olive oil in a large Dutch oven over medium-high heat. Once hot, add the diced onion, green bell pepper, and finely diced jalapenos. Sauté the mixture for about 5 minutes until the vegetables are softened and aromatic. This step is crucial as it forms the flavor base of your soup. Next, add the minced garlic and cook for an additional minute, allowing it to release its rich flavor without burning.
Now it’s time to bring everything together. Pour in 950 ml of chicken broth, followed by the crushed tomatoes and thoroughly rinsed black beans. Toss in the chunks of cooked chicken, and season the mixture with chili powder, lime juice, ground cumin, salt, black pepper, smoked paprika, and cayenne pepper. Stir everything well to combine and bring the mixture to a boil. Reduce the heat slightly and let it simmer for about 5 to 7 minutes, allowing the flavors to meld beautifully.
Just before serving, stir in the finely minced cilantro and allow it to boil for an additional minute. This final step enhances the soup with a fresh herbal note. Once done, remove the pot from the heat.

Notes

This soup can be made in advance and stored in the refrigerator for up to three days, making it an excellent meal prep option. If you find the soup too thick after refrigeration, simply add a bit of water or chicken broth when reheating to return its original consistency.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: 350 kcal
Sodium: 800 mg
Protein: 22 g