Chicken Tortilla Soup
Perfect as an entree or a side dish, on a chilly day or when it's warm. Simple and easy but customizable with your preferred toppings.
Servings: 6 bowls
Calories: 250kcal
Ingredients
Chicken
- 1 tray Boneless Skinless Chicken Tenders 6 - 7 tenders
- 2 Sprigs Cilantro chopped
- 1 Clove Garlic grated
- ¼ tsp Cumin
- ½ tsp Kosher Salt
- ¼ tsp Cayenne
- 1 tsp Olive Oil
Soup
- 2 Tbsp Olive Oil
- 2 Cans Creamed Style Corn
- 1 Can Petite Diced Tomatoes fire roasted if you can find them
- ½ Can Black Beans (optional)
- ½ Yellow Onion diced
- 2 Cloves Grated Garlic
- 3 Sprigs Chopped Cilantro
- 1 tsp Kosher Salt
- ¾ tsp Cayenne
- ¾ tsp Cumin
- 2½ Cups Water
- ½ Juice of Lime
Toppings
- Shredded Mexican Cheese
- Crushed Tortilla Chips
- Sour Cream
- Avocado
Instructions
Chicken
- Preheat oven to 400°
- Marinate Chicken with the cilantro, garlic, cumin, salt, oil, and cayene pepper for a minimum of 1 hour and maximum 24 hours.
- After marinading, bake for 15 minutes, flipping after 10.
- Once the chicken is cooked, place in a covered container. (Covering it will make it easier for it to shred)
- Shred chicken after it has cooled.
Soup
- Heat 2 Tbsp of oil in a medium to large pot and cook onions until slightly translucent.
- Add garlic, salt, cumin and cayenne to the pot and cook.
- Add all canned ingredients and 2.5 Cups of Water
- Cook on high flame until the soup simmers (don't cover)
- Add the chicken and salt to taste.
- Top with cilantro and juice of half a lime. Add optional toppings to your desire.