# [[Tortilla Soup]] **Prep Time:** **15 minutes** **Cook Time:** **30 minutes** **Yield:** 6 servings ## Ingredients ### Chicken Tortilla Soup - 2 Tbsp (30 ml) light olive oil - 1 large yellow onion, chopped - 4 garlic cloves, minced - 1–2 jalapeño peppers, seeded and diced - 32 oz (946 ml) chicken broth - 28 oz (794 g) crushed tomatoes - 1 lb (454 g) chicken breasts (about 2 medium) or leftover rotisserie chicken - 15 oz (425 g) can corn, drained and rinsed - 15 oz (425 g) can black beans, drained and rinsed - 1½ tsp chili powder - 1½ tsp ground cumin - 1 tsp salt, or to taste - 1/3 cup (about 8–10 g) cilantro, chopped, plus more to garnish - 1½ Tbsp (≈22 ml) lime juice (from 1 lime), or to taste ### Homemade Tortilla Strips - 1/4 cup (60 ml) olive oil - 8 corn tortillas (6-inch) ### Toppings - 1 large avocado, diced - 1 lime, cut into wedges, to serve - Additional cilantro, tortilla strips, sour cream, shredded cheese, etc. (optional) ## Instructions ### Tortilla Strips 1. Preheat a skillet with **1/4 cup (60 ml)** oil over **medium–high heat**. 2. Cut tortillas into thin strips and fry in batches in the hot oil until crisp. Drain on paper towels and set aside. ### Chicken Tortilla Soup 1. Preheat a large pot or Dutch oven with **2 Tbsp (30 ml)** olive oil over **medium–high heat**. Add chopped onion, garlic, and jalapeño and sauté until the vegetables soften. 2. Add the chicken broth, crushed tomatoes, chicken breasts, corn, black beans, chili powder, cumin, and salt. Bring to a boil, then reduce heat and let simmer for **about 20 minutes** or until the chicken is cooked through and easy to shred. 3. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and simmer another **5 minutes**. Remove from heat and stir in cilantro and lime juice. 4. Serve hot, garnished with tortilla strips, diced avocado, extra cilantro, and lime wedges (and any additional toppings you like). #### Notes - If using leftover rotisserie chicken, shred and add it in Step 3 instead of simmering raw breasts. - Adjust chili/jalapeño amount to your preferred heat level. - Stores well refrigerated for several days; reheat gently on the stove.