Easy Chicken Tortilla Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 lime, squeezed
02 -
30 grams fresh cilantro, chopped (keep a quarter aside for topping)
03 -
400 grams corn, rinsed and drained
04 -
400 grams black beans, rinsed and drained
05 -
950 millilitres chicken broth
06 -
800 grams crushed tomatoes
07 -
450 grams chicken breasts, about two medium pieces
08 -
1 teaspoon salt, or more to taste
09 -
1 teaspoon chilli powder
10 -
1 teaspoon ground cumin
11 -
1 jalapeño pepper, seeds removed and diced
12 -
3 garlic cloves, minced
13 -
1 medium onion, finely chopped
14 -
1 tablespoon olive oil
→ Homemade Tortilla Strips
15 -
8 corn tortillas, about 15 cm each
16 -
60 millilitres olive oil
→ Toppings
17 -
1 lime, sliced in wedges
18 -
1 large avocado, diced
# Instructions:
01 -
Spoon the soup into bowls. Add the crispy tortilla strips and cubed avocado on top. Finish it off with a handful of saved cilantro and a wedge of lime. Dig in right away.
02 -
Let the pot simmer five more minutes. Splash in the lime juice and see if you need a pinch more salt.
03 -
Take the chicken breasts out of the soup with tongs. Shred them up using two forks, making small pieces. Toss the meat back into the soup pot.
04 -
Pour in the chicken broth, crushed tomatoes, most of the cilantro, salt, cumin, chilli powder, black beans, and corn—then the chicken breasts. Stir it all up. Turn up the heat until it bubbles, then drop to low and simmer for 25 minutes or so.
05 -
Pour one tablespoon of olive oil into a big pot and warm it over medium-high heat. Pop in the diced onion, jalapeño, and garlic. Let it all cook until you've got soft, tasty veggies—about 3 or 4 minutes.
06 -
Start by slicing your corn tortillas into skinny pieces. Heat 60 ml olive oil in a big frying pan, then fry the strips in batches till they're crisp and golden. Scoop them out with a slotted spoon and set them on paper towels to lose extra oil. Keep them aside for later.
# Notes:
01 -
Fresh home-fried tortilla strips make your soup extra crunchy and real.
02 -
Hold back some cilantro till the end—it’ll make your bowls pop with fresh color and aroma.