Easy 30-Minute Homemade Chicken Tortilla Soup

Good use of rotisserie chicken

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Name: Easy 30-Minute Homemade Chicken Tortilla Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 10 small Corn tortillas Cut into 1/4 inch wide strips; 2 tablespoons Olive oil; 1 teaspoon Kosher Salt; 2 tablespoons Olive oil; 1 cup Sweet onion (Vidalia) Peeled and diced small; 1 large Jalapeno Pepper About 4-5 inches long, diced small; 4 Garlic cloves Finely minced; 32 ounces Low sodium chicken broth; 2 14.5 ounce cans Diced tomatoes and juice; 1 15 ounce can Black beans Drained and rinsed; 2 cups Cooked chicken Shredded; 1 1/2 cups Corn Fresh or frozen; 1 tablespoon Lime Juice; 1 tablespoon Chili powder; 2 teaspoons Cumin; 2 teaspoons Salt; Avocado,shredded cheese,sour cream Optional for serving

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INGREDIENTS

10 small Corn tortillas ; Cut into 1/4 inch wide strips
2 tablespoons Olive oil
1 teaspoon Kosher Salt
2 tablespoons Olive oil
1 cup Sweet onion (Vidalia) ; Peeled and diced small
1 large Jalapeno Pepper ; About 4-5 inches long, diced small
4 Garlic cloves ; Finely minced
32 ounces Low sodium chicken broth
2 14.5 ounce cans Diced tomatoes and juice
1 15 ounce can Black beans ; Drained and rinsed
2 cups Cooked chicken ; Shredded
1 1/2 cups Corn ; Fresh or frozen
1 tablespoon Lime Juice
1 tablespoon Chili powder
2 teaspoons Cumin
2 teaspoons Salt
Avocado,shredded cheese,sour cream ; Optional for serving

Servings

INSTRUCTIONS

Make the Tortilla Strips:

1. Preheat oven to 375 degrees and line baking sheet with a Silpat or foil.

2. Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt. Toss with hands to coat evenly, and bake for about 15-18 minutes, until crisp and lightly golden brown. Set aside.

Make the Soup:

1. In a large Dutch oven heat the olive oil over medium heat.

2. Add the onion and jalapeño and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.

3. Add the garlic and sauté for 1-2 minutes.

4. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, and smoked paprika and bring to boil.

5. Allow the mixture to boil gently for about 5-7 minutes.

6. Add the cilantro and boil 1 minute.

7. Taste soup and make any seasoning adjustments.

8. Ladle soup into bowls, top with tortilla strips to taste. Add optional garnished if desired.

Soup will keep airtight in the refrigerator for 5-7 days, or in the freezer for up to 6 months. Extra tortilla strips will keep in airtight container for up to 5 days.

NOTES

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Easy 30-Minute Homemade Chicken Tortilla Soup

10 small Corn tortillas Cut into 1/4 inch wide strips
2 tablespoons Olive oil
1 teaspoon Kosher Salt
2 tablespoons Olive oil
1 cup Sweet onion (Vidalia) Peeled and diced small
1 large Jalapeno Pepper About 4-5 inches long, diced small
4 Garlic cloves Finely minced
32 ounces Low sodium chicken broth
2 14.5 ounce cans Diced tomatoes and juice
1 15 ounce can Black beans Drained and rinsed
2 cups Cooked chicken Shredded
1 1/2 cups Corn Fresh or frozen
1 tablespoon Lime Juice
1 tablespoon Chili powder
2 teaspoons Cumin
2 teaspoons Salt
 Avocado,shredded cheese,sour cream Optional for serving

Make the Tortilla Strips:

1.  Preheat oven to 375 degrees and line baking sheet with a Silpat or foil.
2.  Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt.  Toss with hands to coat evenly, and bake for about 15-18 minutes, until crisp and lightly golden brown.  Set aside.

Make the Soup:

1.  In a large Dutch oven heat the olive oil over medium heat.
2.  Add the onion and jalapeño and sauté for about 5 minutes, or until vegetables begin to soften.  Stir intermittently.
3.  Add the garlic and sauté for 1-2 minutes.  
4.  Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, and smoked paprika and bring to boil.
5.  Allow the mixture to boil gently for about 5-7 minutes.  
6.  Add the cilantro and boil 1 minute.
7.  Taste soup and make any seasoning adjustments.
8.  Ladle soup into bowls, top with tortilla strips to taste.  Add optional garnished if desired.

Soup will keep airtight in the refrigerator for 5-7 days, or in the freezer for up to 6 months.  Extra tortilla strips will keep in airtight container for up to 5 days.

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Nutrition

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Serving Size: 1 Serving (3389g)
Recipe Makes: 1 Servings

Calories: 5489
Calories from Fat: 1076 (20%)

Amt Per Serving		% DV

	Total Fat 119.6g	159 %
	Saturated Fat 24.6g	123 %
	Monounsaturated Fat 43.5g
	Polyunsanturated Fat 40.6g
Cholesterol 255.5mg		79 %
Sodium 8060.2mg		278 %
Potassium 6535.3mg		172 %
Total Carbohydrate 914.5g		269 %
	Dietary Fiber 129.1g	517 %
	Sugars, other 785.3g
Protein 234.9g		336 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5489

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