CHICKEN TORTILLA SOUP

This is a large batch that serves about 8-10 people but you can definitely half the recipe to make a smaller serving! A lot of people around us are getting sick so we figured we would double up the recipe and give half of it away.

I love nothing more than a warm and hearty soup to bring me comfort in the winter months. I have been making this recipe for a few years now and felt it was time to bring it to the blog! Let's get into it.

INGREDIENTS

SOUP

1 tbs. Avocado Oil

½ Onion, diced

1 Jalapeño, with seeds, diced

6 Garlic Gloves, minced

12 cups Water

2 lbs. Chicken Breast

3 tbs. Lawry's Seasoning Salt

1 (12 oz.) bag Roasted Corn

4 (14.5 oz.) cans Roasted Diced Tomatoes

2 Limes, juiced

2 tsp. Onion Powder

2 tsp. Garlic Powder

2 tsp. Cumin

2 tsp. Mexican Oregano

Cilantro, for garnish

Avocado, diced, for serving

TORTILLA STRIPS

10 Corn Tortillas, cut into strips

¼ cup Vegetable Oil

INSTRUCTIONS

1. In a large heavy bottomed pot, over medium heat, sauté the onion and jalapeño in oil. Once translucent, add the garlic. Sauté a few more minutes. You don't want the garlic to burn.

2. Add the water, chicken, and seasoning salt. Boil on medium-high heat until the chicken is cooked.

3. Take out the chicken and shred.

4. Add the chicken back in. Add the roasted corn, tomatoes, lime juice, onion powder, garlic powder, cumin, and mexican oregano. Let simmer for at least 30 minutes to get the flavors developed.

5. While the soup simmers, make your tortilla strips. In a large pan, heat vegetable oil over medium heat.

6. Cut your tortillas into thin strips. In a couple batches, fry the tortilla strips until golden and crispy. Once crispy, remove them and immediately place them on a paper towel. *Optional to sprinkle some salt over them.

7. Serve soup in a bowl and garnish with cilantro, tortilla strips, and avocado.

---

In a large heavy bottomed pot, over medium heat, sauté the onion and jalapeño in oil. Once translucent, add the garlic. Sauté a few more minutes. You don't want the garlic to burn.

Add the water, chicken, and seasoning salt. Boil on medium-high heat until the chicken is cooked.

Take out the chicken and shred.

Add the chicken back in. Add the roasted corn, tomatoes, lime juice, onion powder, garlic powder, cumin, and mexican oregano. Let simmer for at least 30 minutes to get the flavors developed.

While the soup simmers, make your tortilla strips. In a large pan, heat vegetable oil over medium heat.

Cut your tortillas into thin strips. In a couple batches, fry the tortilla strips until golden and crispy.

Once crispy, remove them and immediately place them on a paper towel. *Optional to sprinkle some salt over them.

Serve soup in a bowl and garnish with cilantro, tortilla strips, and avocado.

The longer you let your soup simmer, the better the flavors develop and the more the chicken absorbs the flavors! Also the garnishes really make the soup complete, so I would not skip out on those.

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!