This Chicken Tortilla Soup is a Mexican-inspired dish which I could not live without! It is rich and tasty. It is full of Mexican flavors. If I have a hard week at work, I love to rustle up a pot of this on a Friday night and sit down to a hearty, warming bowl of Tex-Mex comfort food. I always make a bit extra so there is enough for second helpings or even for leftovers tomorrow!
In this spicy, brothy chicken soup, onion, garlic, black beans, and other delicious ingredients are simmered in a tomato and chicken broth base. Then I cook the chicken breasts in the soup mix. You could use leftover roast chicken if you have it. I love to top this soup with crispy grilled tortilla strips, a lime wedge, sliced avocado and cheese.
To make this Chicken Tortilla Soup, you will need the following ingredients:
In a large soup pot or Dutch oven, heat the oil over medium-high heat. Fry the onions for 2 minutes, stirring occasionally.
Add the garlic and jalapenos. Cook for 1 minute.
Add the broth, beans and tomatoes. Bring to a boil.
Once the soup has come to a boil, turn the heat down to low. Add the chicken breasts and simmer for 20-25 minutes until the chicken is cooked through.
Remove the cooked chicken from the soup and set aside to cool slightly. Once it is cool enough to handle, shred it and place to one side until you are ready to serve.
Add the lime juice and fresh cilantro. Stir well to combine.
In the bottom of a large soup bowl, place a mound of shredded chicken. Pour soup into the bowl with the chicken and garnish with the crispy grilled tortilla strips, a lime wedge, sliced avocado and cheese.
This Chicken Tortilla Soup is a delicious, filling soup which is guaranteed to get your weekend started! Try it out and remember to tag your posts with #cookmerecipes.
