mirror of
https://github.com/runyanjake/cooking.git
synced 2026-11-13 00:24:51 -08:00
71 lines
2.4 KiB
Markdown
71 lines
2.4 KiB
Markdown
---
|
|
title: "Chicken Tortilla Soup"
|
|
slug: "chicken-tortilla-soup"
|
|
date: "2026-11-06"
|
|
lastUpdated: "2026-11-06"
|
|
category: "soup"
|
|
tags: ["soup", "mexican", "chicken"]
|
|
cookTime: 30
|
|
prepTime: 15
|
|
servings: 6
|
|
author: "jake"
|
|
description: "Chicken tortilla soup made easy with a rotisserie chicken, topped with homemade crispy tortilla strips."
|
|
featured: false
|
|
display: true
|
|
displayPhoto: "./assets/chicken-tortilla-soup.jpg"
|
|
---
|
|
|
|
:::photos
|
|
|
|
:::
|
|
|
|
:::ingredients
|
|
### Soup
|
|
- 2 tablespoons light olive oil
|
|
- 1 large yellow onion, chopped
|
|
- 1-2 jalapeños, seeded and diced
|
|
- 4 garlic cloves, minced
|
|
- 1 rotisserie chicken
|
|
- 32 oz chicken broth
|
|
- 1 can (28 oz) crushed tomatoes
|
|
- 1 can (15 oz) corn, drained and rinsed
|
|
- 1 can (15 oz) black beans, drained and rinsed
|
|
- 1 1/2 teaspoons chili powder
|
|
- 1 1/2 teaspoons ground cumin
|
|
- 1 teaspoon salt, or to taste
|
|
- 1/3 cup cilantro, chopped, plus more to garnish
|
|
- 1 1/2 tablespoons lime juice (from 1 lime), or to taste
|
|
|
|
### Tortilla Strips
|
|
- 1/4 cup olive oil
|
|
- 8 corn tortillas (6 inch)
|
|
|
|
### Toppings
|
|
- 1 large avocado, diced
|
|
- 1 lime, cut into wedges
|
|
- Sour cream
|
|
:::
|
|
|
|
:::instructions
|
|
### Tortilla Strips
|
|
1. Heat the **olive oil** in a pan over medium-high heat. Cut the **tortillas** into thin strips and fry in batches until crisp. Drain on a paper towel and set aside, adding more **oil** between batches as needed.
|
|
|
|
### Soup
|
|
1. Heat the **olive oil** in a large pot over medium-high heat. Add the **onion** and **jalapeños** and sauté until softened. Add the **garlic** and stir for 30-60 seconds, until fragrant.
|
|
2. Break down the **rotisserie chicken**: pull the meat off the bones, discard the skin and bones, and shred the meat.
|
|
3. Add the **chicken broth**, **crushed tomatoes**, **corn**, **black beans**, **chili powder**, **cumin**, and **salt** to the pot. Bring to a boil, then simmer for about 20 minutes.
|
|
4. Add the shredded **chicken** to the soup and simmer another 5 minutes. Remove from heat and stir in the **cilantro** and **lime juice**.
|
|
5. Serve garnished with **tortilla strips**, **avocado**, **sour cream**, fresh **cilantro**, and **lime wedges**.
|
|
:::
|
|
|
|
:::notes
|
|
### Storage
|
|
- Refrigerate for 3-4 days or freeze for up to 2 months. Store without toppings.
|
|
:::
|
|
|
|
:::references
|
|
- Adapted from **[Natasha's Kitchen - Chicken Tortilla Soup](https://natashaskitchen.com/chicken-tortilla-soup-recipe/)**
|
|
:::
|
|
|
|
::card
|