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Shredded Chicken Tortilla Soup

Print Recipe
Servings: 8
Course: dinner, Main Course, Soup
Ingredients Method

Ingredients
  

  • 6 corn tortillas
  • 1 medium yellow onion
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 tbsp chilli powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 4 cups chicken bone broth
  • 1 can kidney beans, drained
  • 1 (14oz) can regular or fire roasted diced tomatoes
  • 1½ cup regular or fire roasted frozen corn
  • 1 juice of lime, plus more slices for garnish
  • spray oil
Additional Toppings
  • avocado slices
  • cilantro
  • shredded cheese

Method
 

  1. Preheat oven to 375 degrees.
  2. Cut tortillas into ¼-inch strips, then spray with a oil on both side and sprinkle with salt. Space out on baking sheet and bake for 18-22 minutes or until crispy and golden brown.
  3. Dice onion and sauté for 3-4 minutes in a pot with oil over medium heat. Add in garlic and sauté for another 3-4 minutes until onions start to get golden brown.
  4. Add in chilli powder, cumin, and paprika and sauté until fragrant, about 1-2 minutes.
  5. Add in bone broth, tomatoes, and beans.
  6. Bring to a boil then add in chicken breast and cover to cook for 20-25 minutes or until cooked through.
  7. Take chicken out and let sit for at least five minutes before using two forks to pull apart.
  8. In the meantime, add in frozen corn. Then add back in pulled chicken. Add in juice of one lime.
  9. Let simmer for 5 more minutes before serving.
  10. Top with tortillas chips and any additional toppings.