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TORTILLA SOUP

What you need

For the Tortilla Strips 

  • 10 small corn tortillas, cut into small strips
  • 2 tblspns olive oil
  • 1 tspn sea salt

For the Soup

  • 2 tblspns olive oil
  • 1 medium yellow onion diced small
  • 1 large jalapeno, diced small
  • 4 garlic cloves, mined
  • 4 cups low sodium chicken broth (usually around 2 cans)
  • 2 cans of diced tomatoes (look for petite diced in the 14.5 ounce size)
  • 1 can black beans, drained & rinsed
  • 2 cups shredded chicken (I buy a roasted chicken & shred...much easier & quicker)
  • 1 bag frozen corn
  • 1 lime, juiced
  • 1 tblspn chili powder
  • 2 tspns cumin
  • 2 tspns salt
  • 1 tspn black pepper
  • 1 tspn paprika
  • 1/4 tspn cayenne pepper
  • 1/3 cup cilantro, chopped fine
  • 1 avocado, sliced
  • shredded cheese (optional)
  • sour cream (optional)

What to do

For the  Tortilla Strips

  • Preheat oven to 375º. Line a baking sheet with foil.
  • Cut tortillas into strips & place on baking sheets.
  • Drizzle olive oil & salt over everything.
  • Place in oven for 15 minutes & remove immediately. They burn FAST.

For the Soup

  • In a large stock pot, add olive oil over medium heat. Add the onion & jalapeno & saute for 5 minutes.
  • Add the garlic & saute for another 1-2 minutes.
  • Add the chicken broth, tomatoes & juice, black beans, chicken, corn, lime juice, chili powder, cumin, salt, pepper, paprika, cayenne pepper and bring to a boil.
  • Let mixture boil for 5-7 minutes.
  • Add the cilantro & boil for another minute.
  • Taste soup & add salt to taste. You can also adjust any other seasonings you need at this point. If you want more broth, you can add 1-2 cups of water and add seasoning.
  • Ladle soup into a large bowl & dress with tortilla strips, avocado, cheese, sour cream, & a sprig of cilantro.