Mexican · Soup

Tortilla Soup

Name: Tortilla Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: Corn Tortillas; Olive Oil for Cooking; 1 Onion; 1 TBSP Jalapeño; 2 Garlic Cloves; 4 Cups Chicken Stock; 500 ML Strained Tomatoes; 2 Cups Shredded Cooked Chicken; 1 Can; 1 Cup Corn; 1 TBSP Chili; 1 TSP Cumin; 1 TSP Paprika; 1 TSP Black Pepper; 1 TSP Salt; 1 TBSP Lemon Juice; 1/3 Cup Coriander Leaves; Avocado; Sour Cream; Cheddar Cheese

How To Make the Easiest Tortilla Soup with a richly-flavored broth over crispy tortilla chips and sprinkles on lots of fresh toppings.

Prep15 min

Cook15 min

Total30 min

Serves4

CuisineMexican

Ingredients

Corn Tortillas
Olive Oil for Cooking
1Onion (diced)
1 TBSPJalapeño
2Garlic Cloves
4 CupsChicken Stock
500 MLStrained Tomatoes
2 CupsShredded Cooked Chicken (Only seasoned with salt/Pepper.)
1Can (400 grams Dark Red Kidney Beans)
1 CupCorn
1 TBSPChili
1 TSPCumin
1 TSPPaprika
1 TSPBlack Pepper
1 TSPSalt
1 TBSPLemon Juice
1/3 CupCoriander Leaves

Optional Toppings

Avocado
Sour Cream
Cheddar Cheese

Method

Season your chicken breasts with salt and pepper. Cook until no longer pink on the inside. I pressure cook mine for speed but you can also grill. Shred while its hot.
Cut corn tortillas into strips. Drizzle with olive oil and bake until golden and crispy. You can also use your air fryer. I did four minutes at 180 in my air fryer.
Add 2 TBSP of Olive Oil. Cook onion & jalapeño until translucent.
Add garlic. Cook until fragrant.
Add chicken stock, and tomato soup. Followed by cooked shredded chicken.
Season with chili, cumin, paprika, salt, and pepper.
Add lemon juice.
Allow to simmer for 15 minutes.
Serve in bowl and top with baked tortillas.
Top with avocados and cheddar cheese. You can also add sour cream.

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