I never really understood the hype of tortilla soup though, truthfully, I had never tried it. I was always a bit off-put by the orange color and the over-blended texture which evidently masks all the ingredients within. You don’t really know what you’re eating.
However, I was getting a bit tired of the traditional Chicken Matzah Ball Soup and craving some spicy, warming Mexican spices. This version of Chicken Tortilla Soup has all the bits and bobs of texture you could ask for: from crunchy homemade tortilla strips to black beans and crunchy corn. Plus, it’s just the right amount of spice and deliciously filling as well. This version is much healthier with its use of water or low-sodium broth as a base plus the many nutrients thrown into one pot: black beans, corn, cilantro, tomatoes and chicken.
Ingredients
Method
- Cook and shred 1 lb chicken breasts. Place aside until the soup is prepared.
- Sauté chopped onion, garlic and spices.
- Add in the crushed tomatoes, corn and black beans and bring to a boil. Then, reduce to a simmer for about 30 minutes.
- Add in your shredded chicken, cilantro and lime juice.
- Separately, in a preheated pan with olive oil, fry your corn tortillas that you've cut into thin strips. Remove and allow to drain on a paper towel.
- Serve soup with fresh lime, cilantro and tortilla strips.