Easy 30-Minute Homemade Chicken Tortilla Soup

Ingredients

• 10 small corn tortillas (cut into 1/4-inch wide strips (I use chips))
• 2 tablespoons olive oil (for tortilla strips)
• 1 teaspoon kosher salt (or to taste, for tortilla strips)
• 2 tablespoons olive oil (for soup)
• 1 cup onion (sweet Vidalia or yellow, peeled and diced small (about 1 medium onion))
• 1 large jalapeno pepper (about 4 to 5 inches long, diced very small (seeds optional based on preference))
• 4 cloves garlic (peeled and finely minced)
• 32 ounces chicken broth (low-sodium (4 cups))
• 1 14.5-ounce can diced tomatoes (and juice (petite diced, no-salt-added used))
• 1 15-ounce can chickpeas (drained and rinsed (substituted for black beans))
• 2 cups cooked chicken (shredded (use storebought rotisserie chicken to save time, or roast/cook your own; simmered in water to cook))
• 1 1/2 cups corn (frozen, straight from the freezer)
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt (or to taste)
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (regular paprika may be substituted)
• 1/3 cup cilantro (fresh leaves, finely minced (don't have))
• avocado (diced, optional for serving)
• shredded cheese (optional for serving)
• sour cream (optional for serving)

Instructions

1. Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
2. Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
3. While strips bake, begin making the soup.
4. To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
5. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
6. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
7. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
8. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you'll adjust the salt and seasoning levels at the end.
9. Add the cilantro and boil 1 minute.
10. Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
11. Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

Notes

Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Extra tortilla strips will keep airtight at room temp for up to 5 days. Handwritten edits on original: used chips instead of tortillas; substituted chickpeas for black beans; chicken simmered in water to cook; corn used frozen; chili powder reduced to 1/2 teaspoon; cayenne pepper omitted; cilantro omitted (don't have). Nutrition info (per serving): Calories 737, Total Fat 33g, Saturated Fat 6g, Trans Fat 0g, Unsaturated Fat 21g, Cholesterol 90mg, Sodium 775mg, Carbohydrates 79g, Fiber 18g, Sugar 21g, Protein 39g. Source: Averie Sunshine, averiecooks.com.