Chicken Tortilla Soup is a filling and comforting meal that’s perfect for a quick and easy weeknight dinner. This soup is packed with shredded chicken, beans, and homemade tortilla strips.
Chicken Thighs | Onion Bell Pepper | Garlic Crushed Tomatoes Black Beans | Chicken Broth Cumin | Coriander Chili Powder | Dried Oregano Corn Tortillas | Toppings
Sear chicken for 3 minutes on each side until golden brown. Remove and set aside. Add the onion and bell pepper to the pot. Cook until veggies are soft.
Add in the garlic and cook an additional 30 seconds. Pour in the broth, crushed tomatoes, black beans, and seasonings. Add chicken back into the pot and simmer.
Once the chicken has reached an internal temperature of 165°F, shred it and then add it back into the soup to continue cooking briefly.
Heat oil over medium heat, then cook corn tortilla strips until browned and crisp. Drain on a paper towel and sprinkle with salt.
Serve soup with tortilla strips, a squeeze of fresh lime juice, and other toppings of choice.