Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 large onion, diced; 4 cloves garlic, smashed and minced (approximately 1 tablespoon); 1 jalapeño, seeded and chopped; 4 teaspoons ground cumin; 1.5 teaspoons chili powder; 1.5 teaspoons oregano; 1.5 teaspoons kosher salt; 0.5 teaspoon fresh cracked pepper (to taste); 4 cups chicken bone broth; 2 cups water; 1 tablespoon Better Than Bouillon Chicken Base; 1 (7-ounce) can fire-roasted green chilies; 1 (14-ounce) can fire-roasted diced tomatoes; 1 (14-ounce) can seasoned black beans (or regular black beans); 4 cups shredded rotisserie chicken (about 1.5 to 2 pounds); Drippings from rotisserie chicken; Bones from rotisserie chicken (optional); Juice of 1 lime; 3 tablespoons water; 2 tablespoons masa harina (Instant Corn Masa Flour); 0.5 cup chopped cilantro; 0.5 cup vegetable oil; 8 corn tortillas, sliced; Diced avocado (optional); Lime slices (optional); Shredded cheese (optional); Sour cream (optional); Sliced jalapeño (optional)

Ingredients

Scale

1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, smashed and minced (approximately 1 tablespoon)
1 jalapeño, seeded and chopped
4 teaspoons ground cumin
1.5 teaspoons chili powder
1.5 teaspoons oregano
1.5 teaspoons kosher salt
0.5 teaspoon fresh cracked pepper (to taste)
4 cups chicken bone broth
2 cups water
1 tablespoon Better Than Bouillon Chicken Base
1 (7-ounce) can fire-roasted green chilies
1 (14-ounce) can fire-roasted diced tomatoes
1 (14-ounce) can seasoned black beans (or regular black beans)
4 cups shredded rotisserie chicken (about 1.5 to 2 pounds)
Drippings from rotisserie chicken
Bones from rotisserie chicken (optional)
Juice of 1 lime
3 tablespoons water
2 tablespoons masa harina (Instant Corn Masa Flour)
0.5 cup chopped cilantro
0.5 cup vegetable oil
8 corn tortillas, sliced
Diced avocado (optional)
Lime slices (optional)
Shredded cheese (optional)
Sour cream (optional)
Sliced jalapeño (optional)

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Instructions

Heat olive oil in a large pot over medium heat and sauté diced onion until translucent.
Add minced garlic and chopped jalapeño; cook for another minute.
Pour in chicken bone broth, water, and Better Than Bouillon Chicken Base; stir in green chilies, diced tomatoes, and black beans.
Mix in shredded rotisserie chicken along with drippings and bones if using; bring to a boil, reduce heat, and simmer for 15 minutes.
Fry sliced corn tortillas in vegetable oil until golden and crispy; drain excess oil and sprinkle with salt.
Add lime juice and stir in masa harina mixture and chopped cilantro into the soup; let rest.
Serve soup topped with crispy tortilla strips and optional garnishes.

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Notes

Adjust the spices to suit your preference for heat.
Feel free to experiment with different beans for variety.
For leftovers, refrigerate in a sealed container for up to a week or freeze for up to 4-6 months.

Author: Thomas
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Calories: 350
Sugar: 4
Sodium: 800
Fat: 15
Saturated Fat: 2
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 30
Fiber: 6
Protein: 25
Cholesterol: 70