Homemade Chicken Tortilla Soup (30-Minute Recipe)

averiecooks.com

Alice Xie

subheading: 0.5X:

subheading: TORTILLA STRIPS:

10 small corn tortillas, cut into ¼-inch wide strips

2 tablespoons olive oil

1 teaspoon kosher salt, or to taste

subheading: SOUP:

2 tablespoons olive oil

1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)

1 large jalapeno pepper, about 4 to 5 inches long, diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)

4 garlic cloves, peeled and finely minced

32 ounces 4 cups low-sodium chicken broth

two 14.5-ounce cans diced tomatoes and juice, I used petite diced, no-salt-added

one 15-ounce can black beans, drained and rinsed

2 cups shredded cooked chicken, use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet

1 ½ cups corn, I used frozen straight from the freezer, fresh may be substituted

1 tablespoon lime juice

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons salt, or to taste

1 teaspoon black pepper

1 teaspoon smoked paprika, regular paprika may be substituted

¼ teaspoon cayenne pepper, optional and to taste

⅓ cup fresh cilantro leaves, finely minced

diced avocado for serving, optional for serving

shredded cheese, optional for serving

sour cream, optional for serving

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