Chicken Tortilla Soup Recipe
Cheddar cheese, hand-cut tortilla strips
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Ingredients
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Main Ingredients
Tortilla Strips
Toppings
Method
Soup Preparation
- 1
Cook the Chicken
In a pot, add the chicken breasts and cover with water. Boil for about 15-20 minutes until fully cooked. Remove the chicken, chop it into bite-sized pieces, and set aside.
- 2
Sauté the Vegetables
In the same pot, heat a tablespoon of oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.
- 3
Combine Ingredients
Add the cooked chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and black pepper to the pot. Stir to combine.
- 4
Simmer the Soup
Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes to let the flavors meld together.
Tortilla Strips Preparation
- 5
Prepare Tortilla Strips
While the soup is simmering, stack the corn tortillas and cut them into thin strips.
- 6
Fry the Tortilla Strips
In a pan, heat the oil over medium-high heat. Once hot, add the tortilla strips in batches. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
