The Best (and Easiest) Chicken Tortilla Soup Ever

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If my mom, who is the queen of salt and pepper and puts it on any meal she eats before she’s even tried it, thinks this soup is delicious and didn’t feel the need to add additional salt and pepper, you know it’s a good recipe.

I was looking for a quick and easy chicken tortilla soup recipe to make using the rest of the salsa crockpot chicken that PJ had made the night before, when I came across this one from Spendwithpennis.com. It’s super easy to make and it’s oh so good. Again, my mom is the pickiest eater ever, so imagine how surprised I was when she texted me the photo above (the only picture I have of the soup- oops) and said “Oh my God it’s so good!” to which I replied, “It needs more salt and pepper!!”

Then, she sent what might have been the sweetest text message I’ve ever received, one that let’s me know that moms are in fact and without a doubt, truly the best:

“NO!!!!!!! And you know how much I love salt! it is perfectly seasoned for me. It’s just the right amount of cumin.”

There you go. It’s Lila approved. And mom’s really do know best, don’t they?

Here’s what you’re going to need, directly from Spendwithpennies.com:

Ingredients:

  • 1 tablespoon olive oil

  • 1 onion chopped

  • 3 large cloves garlic minced

  • 1 jalapeño diced and seeded

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 14 ½ ounces crushed tomatoes

  • 1 can diced tomatoes with chilis such as rotel

  • 3 cups chicken broth

  • 14 ½ ounces can black beans rinsed & drained

  • 1 cup corn drained if canned

  • 2 chicken breasts boneless, skinless

  • ¼ cup cilantro chopped

  • 1 lime juiced

  • 1 avocado sliced, for garnish

Directions:

  1. Heat ¼ cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.

  2. Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.

  3. Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.

  4. Remove chicken and shred. Add back to the pot and simmer for 3 minutes.

  5. Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.

Hope you enjoy it as much as we all did!!

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Thomas