One Pot Chicken Tortilla Soup
One Pot Chicken Tortilla Soup
A flavorful and comforting soup perfect for chilly days, featuring tender chicken, hearty vegetables, and warm spices, garnished with crispy tortilla strips.
Nutrition
Calories: 250cal
Carbohydrate: 20g
Protein: 23g
Fat: 8g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
35 min Cook
50 min Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen corn
- 1/4 cup cilantro, chopped
- 4 corn tortillas, cut into strips
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.
- Add the minced garlic and chopped jalapeño to the pot, and cook for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth, and stir in the shredded chicken, diced tomatoes, ground cumin, chili powder, salt, and black pepper.
- Increase heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes. This will allow the flavors to blend.
- Add the frozen corn and cilantro to the pot, stirring to combine, and let the soup simmer for another 5 minutes.
- While the soup is simmering, heat a small skillet over medium heat. Add the tortilla strips and cook until crispy, about 2-3 minutes on each side. Remove from heat and set aside.
- To serve, ladle the soup into bowls and top with the crispy tortilla strips, diced avocado, and a wedge of lime. Squeeze lime over the soup for extra flavor.
- For a spicier soup, include the seeds of the jalapeño or add more chili powder.