Homemade Chicken Tortilla Soup (30-Minute Recipe)

Jen Scamardo

Ashley Scamardo

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 yellow onion, diced (about 1 medium onion)

1 large jalapeno pepper, diced very small (the seeds are where the heat is; included/discard them based on preference)

4 garlic cloves, peeled and finely minced

32 ounces (4 cups) low-sodium chicken broth

2 - 14.5-ounce cans diced tomatoes and juice, I used petite diced, no-salt-added

1 - 15-ounce can black beans, drained and rinsed

1 can corn (or a bag of frozen corn)

2 cups shredded cooked chicken (I use store bought rotisserie chicken)

1 tablespoon lime juice

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons salt, or to taste

1 teaspoon black pepper

1 teaspoon paprika

¼ teaspoon cayenne pepper - optional

⅓ cup fresh cilantro - minced (I use dried cilantro)

Optional for Serving

diced avocado for serving

shredded cheese

sour cream

Directions at copymethat.com

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