Easy 30-Minute Homemade Chicken Tortilla Soup

averiecooks.com

Aleibu1133

subheading: Tortilla Strips:

10 small corn tortillas, cut into ¼-inch wide strips

2 tablespoons olive oil

1 teaspoon kosher salt, or to taste

subheading: Soup:

2 tablespoons olive oil

1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)

1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)

4 garlic cloves, peeled and finely minced

32 ounces (4 cups) low-sodium chicken broth

two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)

one 15-ounce can black beans, drained and rinsed

2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

1 ½ cups corn (I used frozen straight from the freezer, fresh may be substituted)

1 tablespoon lime juice

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons salt, or to taste

1 teaspoon black pepper

1 teaspoon smoked paprika (regular paprika may be substituted)

¼ teaspoon cayenne pepper, optional and to taste

⅓ cup fresh cilantro leaves, finely minced

diced avocado for serving, optional for serving

shredded cheese, optional for serving

sour cream, optional for serving

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