Chicken Tortilla Soup is super easy to make and will soon be a family favorite. Made with tender chicken, corn, black beans, and more. Top with fresh cilantro, avocado, a squeeze of lime and crispy tortilla strips.
In a soup pot, heat the oil over medium heat. Saute the onion and jalapeno for 5 - 7 minutes until tender. Stir in the garlic and cook + stir another 1 - 2 minutes until you can smell the garlic.
Next, carefully stir in the chicken broth, water, and crushed tomatoes. Add the corn, beans, chili powder, cumin, salt, black pepper, and half of the cilantro. Combine well.
Then place the whole chicken breasts into the soup mixture. Bring to a boil. Reduce to low, cover the pot, and simmer for 30 minutes, stirring occasionally.
Remove the chicken breasts from the pot. Use two forks to shred the chicken, then add the shredded chicken back to the pot. Stir and simmer 15 minutes.
To serve, ladle a serving of the chicken tortilla soup into a bowl. Squeeze lime juice over the top. Add fresh chopped cilantro, avocado, and tortilla strips. Enjoy!
Notes
You can also use leftover chicken instead of cooking the chicken breasts in the soup. Use about 2 cups. Taste and reseason to your preference.