Easy Chicken Tortilla Soup
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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!
Ingredients
- 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)
Optional
- sour cream, fresh cilantro, green onions (to top before serving)
Directions
| Step 1 | |
| 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. | |
| Step 2 | |
| 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. | |
| Step 3 | |
| Serve in bowls, topped with shredded cheese and crispy tortilla strips. You can also top with sour cream, fresh cilantro and green onions. | |
