Quick and Easy Chicken Tortilla Soup

This Quick and Easy Chicken Tortilla Soup will AMAZE your Friends and Family!

HOW TO MAKE YOUR OWN TORTILLA STRIPS:

Heat about a tablespoon of vegetable oil in a skillet on medium high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds and then flip it over, using tongs, and fry the other side until it is nice and crispy. Then, remove from the skillet and place on a cutting board. While it is still warm, you will cut it into strips using a regular knife or pizza cutter.

CAN CHICKEN TORTILLA SOUP BE MADE IN A SLOW COOKER?

Yes. You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

STORAGE AND REHEATING INSTRUCTIONS:

Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stove over medium-low heat until warmed through.

Make it

Quick and Easy Chicken Tortilla Soup

Ingredients

CHICKEN TORTILLA SOUP:

• 2 tablespoons olive oil

• 1 medium white onion, diced

• 2 jalapeño peppers, diced

• 5 cloves garlic, minced

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 6 cups chicken broth

• 3 boneless skinless chicken breasts

• 15 ounce can fire roasted diced tomatoes

• 15 ounce can black beans

• 1/2 teaspoon salt

• 1/2 cup freshly chopped cilantro

• 2 limes, juiced, plus wedges for garnish

FOR SERVING:

• 3 cups tortilla strips or tortilla chips

• 2 medium avocados, sliced

• 1 cup shredded Monterey jack cheese

INSTRUCTIONS

Heat olive oil in a large pot over medium high heat. Add in onion and jalapeño peppers and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.

Pour in chicken broth, fired roasted diced tomatoes, black beans, add in chicken breasts, and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 15 to 20 minutes.

Remove cooked chicken from soup, shred with a fork, and return to the pot.

Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado and cheese.

Enjoy, buen provecho!