Easy Chicken Tortilla Soup is a quick, delicious and comforting meal. Top with your choice of cheese, crispy tortilla strips, sour cream, fresh cilantro, you name it. Enjoy!
1 Tablespoon olive oil (or you can use vegetable oil)
½ Medium onion, finely chopped
2 Cloves garlic, finely chopped
½ Cup celery, diced
2 Medium carrots, sliced
4 Cups chicken broth
1 Small can diced green chiles
1 Tablespoon chili powder
1 Tablespoon dried cilantro (or you can top with minced fresh cilantro just before serving)
1 Teaspoon each cumin, oregano, kosher salt and pepper
2-3 Cooked chicken breasts, shredded
1- 15 ounce can black beans (rinsed and drained)
6 corn tortillas (cut into ¼ inch strips)
¼-1/2 Cup vegetable oil (for frying tortilla strips)
Shredded cheddar (to top before serving)
sour cream, fresh cilantro, green onions (to top before serving)
In large pot, heat olive oil over medium-high heat.
Saute onions and garlic for about 2-3 minutes.
Add carrots and celery.
Continue cooking for another 3 minutes.
Add chicken broth, diced green chiles and seasonings.
Bring to a low boil then reduce heat to simmer.
Once carrots are tender, add chicken meat and black beans.
Taste. Adjust seasonings if necessary.
Simmer for another 10 minutes or so.
While the soup is simmering, heat vegetable oil in medium skillet over medium-high heat.
Once oil is hot, add tortilla strips and fry until crisp. Remove and drain on paper towels.
Serve in bowls, topped with shredded cheese and crispy tortilla strips.
You can also top with sour cream, fresh cilantro and green onions.