I fell in love with Chicken Tortilla Soup in college. There was this adorable family owned Mexican Restaurant that was about halfway between our apartment and two of my classmates’ and it served up a delicious bowl of Chicken Tortilla Soup. So I set out to recreate it at home and landed on this version. This soup always hits the spot and is so easy to throw together. It’s so easy to meal prep in advance and also freezes wonderfully to serve later on. It can be made on the stove top, in the Crockpot or in the Instant Pot. Talk about simple and versatile! Like most soups I make, I like to double or triple the batch so their is plenty to freeze for a later date. And!! Jason is starting to appreciate soup, y’all! I know that seems silly to most, but I’m ecstatic!
Chicken Tortilla Soup
- 16 oz. chicken broth
- 1 c. cooked, shredded chicken
- 1/4 c. frozen corn
- 1 c. diced, canned tomatoes (I prefer fire roasted)
- 1/4 yellow or white onion
- 1/2 c. black beans (cooked or canned/drained)
- 2 cloves garlic, minced
- 1/8 tsp. black pepper
- 1/8 tsp. salt
- 1/4 tsp. cumin
- 1 tsp. smoked paprika
- 1/4 tsp. ground corriander
- 1 tsp. cayenne pepper
- 1 tortilla per person
- avocado oil (for frying)
- 1/2 avocado per person
- lime (for garnish)
Place all ingredients in either a small/medium pot on the stove or in a small Crockpot. Stir to combine.
If cooking on the stove, cover and let simmer for 45-60 minutes.
If cooking in the Crockpot, set on low for 4-8 hours. **Because the chicken is already cooked, the time you allow the soup to cook for can vary based on your needs – all it’s doing is heating and building flavors.
This recipe can also be made in the Instant Pot. Use the Soup or Manual Setting for 15 minutes, and allow pressure to naturally release.
Heat a small pan with about 1/4" of avocado oil. Slice the tortillas into strips and fry until crispy and golden brown. Season with sea salt.
Top with 1/2 an avocado and a squeeze of lime juice before serving.