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 taste

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
1-½ cups corn (fresh or frozen)
1 tbsp. lime juice, fresh
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 the strips are baking, begin making the soup.

Make the soup

In 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 with juice, black bean, chicken, corn, lime juice, chili powder, cumin, smoked paprika, optional cayenne pepper, salt and pepper, and bring to a boil.
Allow the 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; adjust the salt and seasoning levels at the end.
Add the cilantro and stir into the soup. Adjust salt and pepper if needed.
Ladle soup into bowls, top with tortilla strips to taste, and optionally garnish with avocado, cilantro, lime slices, and jalapenos.