Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
Chicken Tortilla Soup:
Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
Nutrition Facts
Chicken Tortilla Soup Recipe
Amount per Serving
Calories
540
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
19
%
Cholesterol
48
mg
16
%
Sodium
673
mg
29
%
Potassium
1368
mg
39
%
Carbohydrates
62
g
21
%
Fiber
15
g
63
%
Sugar
9
g
10
%
Protein
32
g
64
%
Vitamin A
663
IU
13
%
Vitamin C
28
mg
34
%
Calcium
111
mg
11
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.