Chicken Tortilla Soup - Karyl's Kulinary Krusade
Print Recipe

Chicken Tortilla Soup

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: Mexican
Servings: 4 people

Ingredients

TORTILLA STRIPS

SOUP

  • 1 tablespoon avocado oil or olive oil
  • 1 cup yellow onion, diced small
  • 1 large jalapeno pepper, diced small
  • 2 cloves raw garlic, minced
  • 2 cloves roasted garlic, minced
  • 4 cups homemade vegetable broth or low sodium chicken broth
  • 1 14.5-ounce can diced tomatoes and juice
  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups rotisserie chicken, shredded (I use all dark meat)
  • 1 cup frozen corn
  • 1 tablespoon fresh-squeezed lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper, optional
  • 1/3 cup fresh cilantro leaves

OPTIONAL TOPPINGS

  • diced avocado
  • shredded cheese
  • sour cream

Instructions

TORTILLA STRIPS

  • Preheat oven to 375F, and line a baking sheet with aluminum foil
  • Loosely scatter the tortilla strips, evenly drizzle with oil and sprinkle with salt, toss with hands to coat evenly
  • Bake for until crisp and lightly golden brown; set aside. Strips will burn easily, so check them after about 7 minutes. Depending on how many strips you make, it will take 7-12 minutes to get golden brown

SOUP

  • To a large stockpot or Dutch Oven, add 2 tablespoons avocado or olive oil and heat over medium-high heat to warm.
  • Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften.
  • Add the garlic and sauté for 1 to 2 minutes.
  • OPTIONAL: Place chicken bones in a piece of cheesecloth, and tie closed with string. The bones will add even more flavor to the soup.
  • Add the chicken, bones, broth, tomatoes and juice, black beans, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper
  • Bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes.
  • Add the cilantro and boil 1 minute.
  • Taste soup. You will probably not need to add any salt, but if so, add sparingly. Soup can get very salty very quickly. Once it’s in there, you can’t take it out.
  • Remove cheesecloth with chicken bones
  • Add a little more fresh lime juice, and fresh cilantro
  • Ladle soup into bowls, top with tortilla strips, avocado, cheese and sour cream
  • NOTE: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.