Recently I’ve been on a serious soup kick. It was one of my 2017 resolutions that I failed, but I guess it’s better late than never, right? This is actually the first soup I’ve ever made, believe it or not, and I’m proud to say it turned out great! Super simple, filling, and delicious. My biggest concern with soup (aside from not realizing how easy it is to make) is that I didn’t feel it would make for a sufficient meal. On the contrary, this soup is very hearty and filling. My backup plan was to add some rice into the soup but it turned out perfect without it.

I know some people probably prefer their tortilla soup to be more broth-y, but I personally prefer less broth and more stuff. You can definitely increase the broth by adding water and seasoning, though. Below I’ve outlined the recipe. I’d say my portion would serve 4 very hungry people. Paul & I usually eat 2 large bowls each and then save the rest for leftovers. And sidenote, I’m not a leftover person, but with soup I am! It gets better with time so I’m all about eating it on the Day 2 & 3.

As far as the tortilla strips go, I LOVE how the homemade ones taste. You can obviously buy pre-made ones, but these are super easy to make and there is a sense of satisfaction that comes with making your own. I recommend trying them out. You won’t regret it.

For the Tortilla Strips
  • 10 small corn tortillas, cut into small strips
  • 2 tblspns olive oil
  • 1 tspn sea salt
For the Soup
  • 2 tblspns olive oil
  • 1 medium yellow onion diced small
  • 1 large jalapeno, diced small
  • 4 garlic cloves, mined
  • 4 cups low sodium chicken broth (usually around 2 cans)
  • 2 cans of diced tomatoes (look for petite diced in the 14.5 ounce size)
  • 1 can black beans, drained & rinsed
  • 2 cups shredded chicken (I buy a roasted chicken & shred…much easier & quicker)
  • 1 bag frozen corn
  • 1 lime, juiced
  • 1 tblspn chili powder
  • 2 tspns cumin
  • 2 tspns salt
  • 1 tspn black pepper
  • 1 tspn paprika
  • 1/4 tspn cayenne pepper
  • 1/3 cup cilantro, chopped fine
  • 1 avocado, sliced
  • shredded cheese (optional)
  • sour cream (optional)
For the  Tortilla Strips
  1. Preheat oven to 375º. Line a baking sheet with foil.
  2. Cut tortillas into strips & place on baking sheets.
  3. Drizzle olive oil & salt over everything.
  4. Place in oven for 15 minutes & remove immediately. They burn FAST.
For the Soup
  1. In a large stock pot, add olive oil over medium heat. Add the onion & jalapeno & saute for 5 minutes.
  2. Add the garlic & saute for another 1-2 minutes.
  3. Add the chicken broth, tomatoes & juice, black beans, chicken, corn, lime juice, chili powder, cumin, salt, pepper, paprika, cayenne pepper and bring to a boil.
  4. Let mixture boil for 5-7 minutes.
  5. Add the cilantro & boil for another minute.
  6. Taste soup & add salt to taste. You can also adjust any other seasonings you need at this point. If you want more broth, you can add 1-2 cups of water and add seasoning.
  7. Ladle soup into a large bowl & dress with tortilla strips, avocado, cheese, sour cream, & a sprig of cilantro.