Chicken Tortilla Soup Recipe
This easy Chicken Tortilla Soup is packed with flavor and so delicious! Adjust the spices to your liking, and add all the toppings, including cilantro, avocado, and tortilla chips!
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.