This Chicken Tortilla Soup recipe is hearty, filling, loaded with flavor, and will keep you warm and satisfied.
I love the flavors of Mexican cuisine, and this soup recipe offers a taste of those delicious flavors in a comforting and familiar form. Like many soups, this soup is warm and comforting, making it a perfect choice for cold or rainy days or when you’re in need of a comforting meal.
This recipe is very versatile and can be customized to suit any tastes. You can adjust the level of spiciness, the thickness of the broth, and the toppings to your liking.
The addition of tortilla strips or chips on top of the soup not only adds a delightful crunch but also a contrast in texture to the tender chicken and vegetables.
Chicken Tortilla Soup is a healthy choice when prepared with nutritious ingredients and in a balanced way. This recipe includes a variety of vegetables such as tomatoes, carrots, celery, black beans, jalapeño pepper, onions, and corn. These vegetables provide essential vitamins, minerals, and fiber that are beneficial for your health.
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Chicken Tortilla Soup Recipe
Ingredients
- 1 medium onion (chopped)
- 2 medium carrots (chopped)
- 2 ribs celery (diced)
- 1 jalapeño pepper (seeded and diced)
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1 teaspoon garlic powder
- 3 skinless chicken thighs
- 14.5 oz can diced tomatoes
- 8 cups water
- 14 oz can black beans (drained and rinsed)
- 14 oz can corn (drained and rinsed)
- ½ cup cilantro (chopped)
- 1 lime (juiced)
- 2 teaspoons salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Air Fryer Tortilla Strips
- 1 teaspoon olive oil
- 3 flour tortillas (8” tortillas)
Toppings
- 1 large avocado (sliced)
- 1 lime (cut into wedges)
- Cilantro
Instructions
Air Fryer Tortilla Strips:
- Slice tortillas into thin strips. Place them in a large bowl and drizzle with oil, then use your hands to toss them around.
- Place half of the tortilla strips in a basket, cook for 3 minutes at 350°F. Open the basket and shake. Continue cooking for another 3 minutes. If they aren't crispy enough, continue to cook and check every minute until they look done.
Chicken Tortilla Soup:
- Add water, onion, celery, chicken, salt, and black pepper to a pot. Bring to a boil and let simmer for 30 – 40 minutes.
- Remove chicken from the pot and shred it using 2 forks. Discard bones.
- Add corn, beans, chilli powder, cumin, garlic powder, tomatoes, carrots, jalapeño to the pot. Bring to a boil and simmer for about 15 minutes.
- Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice and cilantro. Try and season with salt and black pepper to taste.
- Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
my favourite