Chicken Tortilla Soup
6 servings15 min prep35 min cookEasy
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The Tale of Chicken Tortilla Soup
Story updated
Tortilla soup, or sopa de tortilla, originated in central Mexico, particularly Mexico City, as a way to use stale corn tortillas by frying and simmering them into a tomato-based broth. Chicken versions became popular as the dish spread to Tex-Mex and American Southwestern kitchens.
Ingredients
Scale:· 6 servings
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- 6 cups chicken broth
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- tortilla strips, avocado, and lime, for serving
Instructions
- 1Heat the olive oil in a large pot over medium heat and saute the onion for 4-5 minutes until softened.
- 2Add the garlic, cumin, and chili powder and cook for 1 minute until fragrant.
- 3Stir in the diced tomatoes, green chiles, and chicken broth, then add the chicken breasts.
- 4Bring to a boil, reduce to a simmer, and cook for 20 minutes until the chicken is cooked through to 165°F.
- 5Remove the chicken, shred it, and return it to the pot along with the corn and black beans.
- 6Simmer for another 5-10 minutes to let the flavors combine, then season to taste.
- 7Ladle into bowls and top with tortilla strips, avocado, and a squeeze of lime.
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