Chicken Tortilla Soup is one of my favorite comfort soups. Sauté onions, jalapeño and garlic in a pot, add rest of the ingredients and simmer for a delicious soup ready in 30 minutes.
You can omit the Jalapeño for a milder soup and another great option to add is corn. I prefer to use chicken thighs as it cooks evenly and faster due to size and comes out more tender than breasts.
Chicken Tortilla Soup
1 Tablespoon olive oil 1 onion, diced 1 jalapeño, seeded and diced ( optional) 1 teaspoon cumin 2 teaspoons chili powder 1 teaspoon oregano (optional) 3-4 garlic cloves, minced 1 (14.5oz) can diced tomatoes ( regular, fire roasted or with green chilies) 1 (14.5oz) can black beans, drained 4 cups chicken broth 2 chicken breasts or 3-4 chicken thighs - boneless, skinless 1 teaspoon salt 1 teaspoon pepper 1 lime, juiced 1/4 cup cilantro, minced Optional garnish: tortilla chips or strips, avocado, cilantro, cheese, lime, sour cream.
Heat oil in a large pot . Add onions, jalapeño, cumin, chili powder and oregano and sauté for a few minutes. Add garlic sauté for about 30 seconds.
Add in diced tomatoes, black beans, chicken broth, chicken, salt and pepper and bring to a boil, covered. Reduce heat to simmer and cook for 20-25 minutes or until chicken is cooked through.
Remove chicken and shred. Add back to the pot, squeeze in lime, add cilantro and cook for a couple of minutes. Taste and add more salt and pepper if needed.
To serve: Spoon soup into bowls and top with optional garnish.