If there is a gateway soup to soup cooking, it is Chicken Tortilla Soup. It actually feels like it shouldn’t be this easy. Chicken Tortilla Soup is delicious, made with chicken, corn, diced tomatoes, beans, onion, garlic, lime juice and broth. I make it even easier on myself by using jarred minced garlic and refrigerated lime juice. Your soup becomes a taco bowl when you top it with cheese, avocado, cilantro, sour cream and yes – tortilla strips. (I usually just use tortilla chips which I keep on hand for taco night or I buy the salad tortilla strips if I’m feeling fancy.) I really like more broth in my soup so sometimes I add a little more or add a little water. You can cook this soup on the stovetop or throw it all in the crockpot for a few hours. Sometimes I sear or fully cook my chicken in a pan first. If you cook your chicken in the pot or slow-cooker, you just want to make sure that it is thoroughly cooked. Cooking it in the broth makes it extra juicy and able to shred very easily. Here’s how to make it!
Ingredients
1 tsp olive oil
2 uncooked, skinless, boneless chicken breasts
1 can of diced tomatoes
1 can of black beans, rinsed and drained
1 can of corn, drained
32 ounce carton of chicken broth
1/2 chopped onion
2 cloves of minced garlic
1 tsp paprika
1 tsp cumin
1 lime juiced
Toppings
Directions
- In a large pot, heat olive oil. Add the onion. Cook a few minutes until translucent. Add minced garlic. Cook for 30 seconds.
- Add chicken broth, diced tomatoes, black beans, corn, paprika, cumin, lime juice and stir together.
- Bring to a boil and add chicken breasts. Reduce heat and simmer for 20 minutes.
- Remove chicken and shred with two forks. Add shredded chicken back to the pot and cook for 5 more minutes.
- Add toppings like cheese, cilantro, sour cream, avocado and tortilla strips.
Enjoy!
