Chicken Tortilla Soup

A bold and comforting chicken tortilla soup loaded with tender chicken, hearty beans, and smoky spices, finished with crunchy tortilla strips and a squeeze of lime.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Chicken Tortilla Soup

2 pounds boneless, skinless chicken breasts

6 cups 33%-lower-sodium chicken broth, divided

1 orange bell pepper, seeded and chopped

1 small red onion, chopped

2 jalapeño peppers, seeded and finely chopped*

6 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon Himalayan salt

2 cups fresh or frozen corn

1 (15-ounce) can pinto beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white hominy, rinsed and drained

1 (14.5-ounce) can diced tomatoes

1 (4-ounce) can diced green chiles

¼ cup chopped fresh cilantro

¼ cup sliced green onions

Desired toppers: sour cream, shredded cheese, sliced avocado, salsa, sliced jalapeño peppers, sliced green onions or Tortilla Strips

1 lime, cut into 6 wedges

Fresh cilantro leaves, for garnish

‍

Tortilla Strips (6 servings)

Coconut oil nonstick cooking spray

6 (6-inch) corn tortillas

¼ teaspoon Himalayan salt

¼ teaspoon chili powder

‍

Directions

Chicken Tortilla Soup

Place chicken and 3 cups broth in a 6- to 8-quart pot. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is no longer pink. Transfer chicken to a cutting board. Using forks, shred chicken; set aside. Strain broth; skim fat from broth and set broth aside.
Combine bell pepper, red onion, jalapeños, garlic, chili powder, onion powder, garlic powder, cumin and salt in same pot. Stir in strained broth and remaining 3 cups broth, corn, pinto beans, black beans, hominy, tomatoes and green chiles. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in chicken, ¼ cup cilantro and ¼ cup green onions; heat through.
Serve soup topped with desired toppers. Pass lime wedges and, if desired, garnish with cilantro leaves.

‍

Note: For vegan option, substitute 1 (15-ounce) can dark red kidney beans for the chicken and vegetable broth for the chicken broth.

‍

*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.

‍

Tortilla Strips (6 servings)

Preheat oven to 375°F. Lightly spray a baking sheet with cooking spray.
Cut each tortilla in half. Cut each half crosswise into ½-inch strips on prepared baking sheet. Bake about 10 minutes or until crisp, turning once halfway through. Sprinkle with salt and chili powder. Cool.