Easy 30-Minute Homemade Chicken Tortilla Soup — Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant! It makes enough that I stashed half in the freezer for those nights when I just want to pull something out of the freezer for dinner. And with winter cold and flu season around the corner, soup is perfect.
Ingredients
Corn Tortillas
Olive oil
Kosher salt and pepper
Yellow onion
Jalapeño pepper
Garlic
Leftover rotisserie chicken or other cooked shredded chicken
Chicken broth
Diced tomatoes
Black beans
Corn
Lime juice
Spices
Fresh cilantro
Directions
Step 1 – Chop and Cook
Sauté the onion and jalapeño in an oiled Dutch oven, then add the diced garlic and continue cooking until fragrant. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, spices and bring to a boil.
Step 2 – Cook
Let the mixture boil for 5 minutes, then stir in fresh cilantro and boil another minute.
Step 3 – Serve
Ladle the homemade chicken tortilla soup into bowls and top with tortilla strips, cubed avocado, shredded cheese, and/or sour cream.