Hearty Chicken Tortilla Soup made all in one pot in under 30 minutes! Garnish with tortilla chips, avocado, cilantro, sour cream, and cheese or your favorite soup toppings!
Cut the tortillas into thin strips with the help of the knife. Heat a medium skillet with a tablespoon of oil. Add the tortilla strips and saute for 5 minutes until they turn crispy and golden. Season with salt and keep it aside.
To make the soup
Heat a heavy bottom dutch oven with oil. Add the garlic, jalapenos, and onion. Cook for 2-3 minutes.
Add the spices; red chili powder, cumin powder, pepper powder, cayenne pepper, and salt, and saute for a minute. Add the diced tomatoes, chicken broth and allow them to boil.
Add the chicken breast, corn, and black beans, reduce the heat, and cook on low flame for 20 minutes.
After 20 minutes remove the chicken breast and shred them with the help of a fork and return them back to the pot. Let it simmer for 5 more minutes.
Garnish the soup with fresh cilantro and serve it in a bowl topped with sour cream, lime, avocado, tortilla strips and enjoy.
Notes
TIP: If you don't have all the spices on hand, simply replace all the spices with 3-4 tablespoons of taco seasoning!