Make tortilla soup with this easy recipe and get wonderful Mexican flavors. Chicken, corn, black beans, tomatoes, jalapeno peppers, corn tortillas or gorditas.
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Servings: 8servings
Ingredients
1tbspoil
1onion, diced
2jalapeno peppers, seeded and minced
3garlic cloves, minced
1(28oz) can diced tomatoes
1can corn, drained
1can black beans, drained
8cupschicken broth
1tspsalt
1/2tspground cumin
1/2tspground coriander
1/2tsppaprika
1/2tspground black pepper
1/4tspground cayenne pepper
2cupscooked chicken breast, cubed
1/2cupfresh cilantro, chopped
8fresh corn tortillas
oil for frying tortillas
salt(optional for tortillas)
Instructions
Heat oil in a large soup pot on medium heat. Add the onion, jalapeno peppers and garlic. Stir and cook until transparent, about 4-5 minutes.
Stir in the canned tomatoes, corn, black beans and chicken broth. Bring to a boil.
Stir in the spices and lower heat to a simmer. Cook for 30 minutes. Stir in the cooked chicken breast with about 10 minutes left of cooking.
Turn off the heat and stir in the fresh chopped cilantro.
Garnish with crunchy tortilla sticks (instructions to make tortilla sticks in Notes below)
Notes
How to make tortilla sticks: Cut the fresh corn tortillas in half and then slice them into 1/4 - 1/2 inch strips. Heat oil in a frypan on medium-high heat. Place a handful of tortilla strips to the oil and gently stir to make sure they do not stick to each other or the bottom of the pan. Cook until lightly browned. Scoop onto a paper towel to drain. Cook the remaining tortilla sticks the same way.