Make Chicken Tortilla Soup that is loaded with tender chicken, tomatoes, and black beans all cooked in a zesty broth! Top with crunchy tortilla strips for a soup that is easy and the best comforting meal.
Heat the olive oil in a large pot over medium high heat.
Add in the chopped onion, garlic and jalapeño pepper and sauté for 3-5 minutes until the veggies are tender.
Add in the chicken, Rotel, crushed tomatoes, beans, corn, cumin, chili powder, salt, black pepper, chicken broth, water and half of the chopped cilantro (¼ cup).
Bring the mixture to a boil, cover and reduce the heat to low.
Heat for 25-35 minutes until the chicken shreds easily (time will vary based on the size of your chicken breasts).
Remove the chicken, shred and stir it back into the pot.
Cook for 5-10 more minutes until heated through. Stir in the lime juice.
For the Tortilla Strips:
Heat the olive oil in a skillet over medium high heat.
Cut the tortillas into thin strips.
Fry them in batches in the hot oil until they are crispy (similar to the texture of a chip).
Serve the soup topped with the remaining cilantro and homemade tortilla strips. Enjoy!
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Notes
Check the consistency of the soup when ready and if it’s too thick, add in more water until it’s the consistency that you prefer. You can easily use pre-shredded chicken instead of raw if you prefer. If so, just cook for 10 minutes until all the flavors are combined. I love using a shredded rotisserie chicken in this recipe. Refrigerate any leftovers in an airtight container for up to 5 days. If you’re sensitive to spice, make sure to use a mild Rotel so that the soup is not too spicy.