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Recipes Nugget Markets Signature Recipes

Chicken Tortilla Soup

Prep time
15 minutes PT15M
Cook time
40–45 minutes PT40–45M
Yield
6 servings
Difficulty
1 out of 5 on the difficulty scale
Tortilla Soup with tortilla strips, chopped avocado and cilantro on top Nugget Markets friends of the family

Fry your own tortilla strips to top this savory, spiced soup, then add fresh avocado and lime for a beautiful balance of flavors.

Ingredients

  • ½ cup vegetable oil, for frying
  • 8 corn tortillas (6-inch diameter)
  • 2 tablespoons olive oil
  • 1 large yellow onion, small-diced
  • 4 garlic cloves, minced
  • 2 jalapeños, small-diced
  • 1 quart chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) corn, drained
  • 1 can (15 ounces) black beans, drained
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • Kosher salt, to taste
  • 1 rotisserie chicken, shredded
  • ⅓ cup chopped cilantro, plus more for garnish
  • Juice of 1 lime
  • 1 large avocado, diced, for garnish

Preparation

Preheat a pan with ½ cup vegetable oil over medium-high heat. Cut tortillas into thin strips and fry in batches until crisp, about 2–3 minutes. Remove from the pan and allow to drain on a paper towel.

Preheat a Dutch oven with olive oil over medium-high heat. Add onion, garlic, and jalapeño, then sauté for 3–4 minutes, until tender. Add chicken broth, crushed tomatoes, corn, beans, chili powder, cumin, and salt. Bring to a boil then, reduce to a simmer and cook for 20 minutes.

Add shredded chicken to the soup, then simmer for 15 minutes. Remove from heat and stir in cilantro and lime juice.

Serve soup garnished with fried tortilla strips, diced avocado, and more cilantro.