A long time ago, my friend showed me how to make this delicious chicken tortilla soup. Every time I make it I think of her, and it never gets boring. There are so many flavors going on in this simple, comforting soup. You could make it vegetarian if you wanted to by omitting the chicken, using vegetable broth, and adding more beans and corn.
They say the best thing for a cold is chicken noodle soup, but for me it is this chicken tortilla soup. The chicken is still a great source of protein in this soup, but the little bit of spiciness to the broth makes it so much better than chicken noodle soup. Beans, corn, tomatoes, and lime juice make this soup whole.
Of course, the chips are not the healthiest part of the soup, but adding a few in is a must. I like to top it with fresh chopped cilantro and diced avocado pieces.
To cut down the prep time, cook the chicken breasts the day before.
Chicken Tortilla Soup
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 1 tbsp cumin
- 2 tbsp chopped cilantro
- 1/4 tsp crushed red chili peppers
- 1 can Mexican stewed tomatoes
- 4 cups chicken broth
- 1/2 cup corn
- 1 can black beans
- 1 lime, juiced
- 1 avocado, for topping
- Shredded Mexican blend cheese, for topping
- Tortilla chips, for topping
- Bake the chicken breasts in a baking pan greased with olive oil in the oven at 350 degrees F for 25 to 30 minutes, then let cool.
- Sprinkle the chicken with salt and shred by hand into a bowl.
- In a large pot, heat the olive oil and add the chopped onion, garlic, cumin and cilantro. Simmer for 5 minutes, stirring occasionally.
- Add the tomatoes and chicken broth and transfer to a blender.
- Pulse in the blender a few times, then transfer back to the pot and bring to a boil.
- Add the corn, black beans, and chicken to the soup and simmer for 10 minutes.
- Add the lime juice, stir and serve with cheese, avocado, cilantro and tortilla chips on top.