Chicken Tortilla Soup
Chicken Tortilla Soup is loaded with tender chicken, sweet corn, and black beans, then finished with crispy fried tortilla chips on top for the perfect crunch in every spoonful.
Print
Pin
Servings: 6 servings
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1/2 large onion chopped
- 3 cloves garlic minced
- 12 ounces cooked chicken chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 can Rotel diced tomatoes with chiles
- 1 can 15 oz diced tomatoes
- 3 teaspoons ground cumin
- 2 teaspoons dried oregano
- 4 cups chicken broth
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz corn, drained
- 1/4 cup canola oil
- 4 corn tortillas
- 2 teaspoons sea salt
- 1/4 cup Mexican blend cheese
- 1/4 cup sour cream
Instructions
- To make the soup heat the olive oil in a large stock pot.
- Add the onion and garlic and saute for five minutes.
- Add in the chicken, salt, pepper, cumin, and chili powder and saute for 2 minutes.
- Stir in the tomatoes with chiles, tomatoes, chicken broth, black beans, and corn.
- Bring to a boil then reduce heat and simmer for 30 minutes.
- Meanwhile, heat the canola oil in a shallow pan over medium high heat.
- Cut the tortillas into strips. Add 10 at a time and fry for 1-2 minutes per side. Remove and immediately sprinkle with salt.
- Ladle the soup into bowls, sprinkle with cheese and sour cream, and top with fried tortilla strips.
Notes
A Hezzi-D Original recipe