Chicken Tortilla Soup
This chicken tortilla soup is the perfect comfort food for a chilly winter day. It's packed with flavorful ingredients like shredded chicken, diced tomatoes, and corn and topped with crispy tortilla strips and cheese.
Ingredients
- 2 cups cooked and shredded chicken
- 1 onion diced
- 3 cloves garlic minced
- 1 jalapeño pepper seeded and diced
- 1 tbsp olive oil
- 2 tsp cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 14.5 oz can diced tomatoes
- 2 cups frozen corn
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
- 1 cup crushed tortilla chips
- ½ cup shredded cheddar cheese
- Lime wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, garlic, and jalapeño pepper, and saute until softened, about 5 minutes.
- Stir in the cumin and chili powder and cook for 1 minute more.
- Pour in the chicken broth, diced tomatoes, and frozen corn. Bring to a simmer and cook for 15 minutes.
- Stir in the cooked shredded chicken and cilantro and season with salt and pepper, to taste.
- Ladle the soup into bowls and top with crushed tortilla chips and shredded cheese. Serve with lime wedges on the side.
Notes
Storing & Reheating
- To Store: Allow to cool completely and store remaining leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze: After cooled, store in a freezer safe container in the freezer with room for soup to expand for up to 3 months.
- To Reheat: If frozen, thaw overnight in the refrigerator. Heat on the stovetop or in the microwave until warmed through.
