Chicken Tortilla Soup with Crispy Tortilla Strips

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• to taste kosher salt and black pepper
• 2 tbsp, divided olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1, seeded and minced jalapeño
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 (14.5-oz) can with juices fire-roasted diced tomatoes
• 1 (15-oz) can, drained and rinsed black beans
• 1 cup frozen or fresh corn kernels
• 4 cups low-sodium chicken broth
• 2 limes
• 3, cut into thin strips corn tortillas
• 1, diced ripe avocado
• 1/4 cup chopped fresh cilantro
• 1/2 cup (optional) shredded Monterey Jack or cheddar
• for serving (optional) sour cream

Instructions

1. 1Pat the chicken breasts completely dry with paper towels and season both sides generously with salt and black pepper.
2. 2Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken and sear undisturbed 4–5 minutes per side until golden brown (it will finish cooking later). Transfer chicken to a clean plate.
3. 3Reduce heat to medium and add the remaining oil. Add the diced onion and cook, stirring occasionally, 4–5 minutes until softened and translucent.
4. 4Stir in the minced garlic and jalapeño; cook 60 seconds until fragrant. Sprinkle in the chili powder, cumin, and smoked paprika and toast the spices, stirring constantly, for 30 seconds.
5. 5Pour in the fire-roasted tomatoes with their juices, black beans, corn, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
6. 6Return the seared chicken breasts to the pot, nestling them into the liquid. Bring the soup to a boil, then immediately reduce heat to maintain a gentle simmer. Cover and cook 15–18 minutes, or until the chicken registers 165°F in the thickest part and shreds easily.
7. 7While the soup simmers, preheat the oven to 400°F. Toss the tortilla strips with a light mist of oil and salt, spread in a single layer on a baking sheet, and bake 8–10 minutes, tossing halfway, until golden and crisp. Set aside to cool.
8. 8Transfer the cooked chicken to a cutting board and shred with two forks. Return all the shredded chicken to the pot. Squeeze in the juice of 1½–limes, taste, and adjust salt or chili powder as needed. Simmer uncovered 2 more minutes so the flavors meld.
9. 9Ladle the hot soup into bowls. Top each portion with diced avocado, the crispy tortilla strips, chopped cilantro, and optional shredded cheese or a dollop of sour cream.
10. 10Serve immediately with extra lime wedges on the side. For work-friendly meal prep, cool the soup completely and refrigerate up to 4 days; store toppings separately and reheat the soup gently on the stovetop or in the microwave.