Serves: 4-6

Chicken Tortilla Soup

    • 16 ounces Oven Roasted Chicken Breast, cut into ¼ inch strips, divided
    • 3 tablespoons butter, divided
    • 1 medium onion, about 1 cup chopped 
    • 3 cloves garlic, minced
    • 4 cups chicken broth 
    • 3 14.5 ounce canned diced tomatoes with green chilies
    • 1 tablespoon chili powder
    • 1 tablespoon cumin
    • 1 15 ounce can black beans, rinsed and drained
    • 1 15 ounce can corn, drained 

    GARNISH INGREDIENTS:
    Crispy Chicken strips, crushed tortilla chips, sliced avocado, sour cream, queso fresco, green onion, cilantro and fresh limes

  1. In a large stockpot over medium heat melt 1 tablespoon butter, add onion and garlic; sauté until soft, about 5 minutes. 
  2. Stir in chicken broth, tomatoes, chili powder, and cumin, bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
  3. Stir in black beans, corn, half of the chicken. Simmer for 10 minutes till heated through.
  4. Ladle soup into individual serving bowls, and garnish with crispy chicken strips and other desired toppings. 
  5. To make Crispy Chicken Strips: In a large nonstick sauté pan melt butter over medium heat. Add chicken strips and cook stirring occasionally until golden and crispy about 10-15 minutes.

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