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Chicken Tortilla Soup

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Easy, hearty, and quick, this recipe uses up any leftover chicken you've been trying to figure out how to use.

Ingredients

1 Tbs olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 jalapeno pepper, seeded and diced (or 1 Tbs jalapeno paste)

1 tsp ground cumin

1 tsp chili powder

2 Cups shredded (ideally) or diced cooked chicken

20 oz can crushed tomatoes

32 oz chicken broth/ stock

1 14-oz can black beans, drained and rinsed

1 14-oz can corn, drained and rinsed

1/4 Cup chopped cilantro (plus 1/4 cup more if you will want to use it for garnishing)

1 lime, juiced

1 tsp kosher salt, or to taste


Optional toppings/ accompaniments:

  • Store-bought tortilla strips

  • Avocado, cut up

  • Sour cream

  • Shredded cheddar cheese

  • Lime wedges

Preparation

  1. Preheat pot with oil over medium-high heat. Add onion, garlic, and jalapeno. Stir and saute until onions soften.

  2. Add corn, beans, chili powder, cumin, crushed tomatoes, salt, cilantro, shredded chicken, and chicken broth/ stock. Stir to combine, bring to a boil, and then simmer 5-10 minutes.

  3. Add lime juice.

  4. Serve the soup with whichever toppings/ garnishes you want:

    1. tortilla strips

    2. avocado

    3. cilantro

    4. sour cream

    5. shredded cheddar cheese

    6. lime wedges

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