Easy Homemade Chicken Tortilla Soup

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This hearty recipe will have you coming back for seconds!

When it comes to easy recipes, it doesn’t get easier than this Homemade Tortilla Soup that Camila teamed up with H-E-B to bring you!

Check out the video below to see Camila make this dish step-by-step.

WOT we love about this recipe: The crunch from the homemade tortilla strips pulls the recipe together! Who knew that making tortilla stripes at home was that easy?!

Easy Homemade Chicken Tortilla Soup

Servings

Ingredients

Tortilla Strips

6 H-E-B Carb Sense Tortillas, cut into 1/4-inch wide strips
2 tbsp olive oil
1 tsp kosher salt to tast

Soup

2 tbsp olive oil
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
4 garlic cloves, peeled and finely minced
4 cups low-sodium chicken broth
1 28 oz can petite diced tomatoes and juice
1 15 oz can black beans, drained and rinsed
2 H-E-B Natural Boneless Chicken Breasts, pan fried and shredded
1½ cups corn (fresh or frozen)
1 tbsp lime juice
1 tbsp HEB chili powder
2 tsp HEB cumin
1 tsp HEB smoked paprika (regular paprika may be substituted)
¼ tsp HEB cayenne pepper, optional and to taste
2 tsp sea salt, or to taste
1 tsp black pepper
⅓ cup fresh cilantro leaves, finely minced

Garnish

Diced avocado for serving, optional for serving
Lime slices
Sliced jalapeno
Chopped cilantro

Instructions

To make the strips

Preheat oven to 375F and line a baking sheet with parchment paper
Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
While strips bake, begin making the soup.

Make the soup

To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
Add the onion and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, smoked paprika, optional cayenne pepper, salt, pepper and bring to a boil.
Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
Add the cilantro and stir into soup. Adjust salt and pepper if needed.
Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cilantro, lime slices and jalapenos.