Easy Chicken Tortilla Soup - Diamond Crystal Salt
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Yields
4
Directions
- Preheat oven to 400F
- Cut the tortillas into thin strips and place on a baking sheet. Drizzle the tortilla strips with olive oil and season with Diamond Crystal Kosher Salt. Bake for 7-8 min or until crisp then set aside
- Heat 2 Tbsp olive oil in a pot over medium-high. Add onion and jalapeño; season with Diamond Crystal Kosher Salt and pepper. Cook until soft, then add garlic and sauté 1 min until fragrant
- Next add the diced tomatoes, cumin, chili powder, corn, black beans, lime juice, chicken broth, and shredded rotisserie chicken breast
- Bring to a boil and let simmer for 10 min then season with more Diamond Crystal Kosher Salt and black pepper to taste
- Serve the soup in a bowl with some tortilla strips, pieces of avocado, a lime wedge, sliced jalapeños, a dollop of sour cream, chopped cilantro, and cheese on top
Ingredients
- 1, chopped ea Medium Onion
- 3, minced ea Garlic cloves
- 1, seeded and diced ea Jalapeño pepper
- 1 tsp ea Cumin
- 1 tsp ea Chill powder
- 32 oz ea Chicken broth
- 1 lb, cooked ea Rotisserie chicken breast
- 20 oz, diced ea Tomatoes
- 14 oz, drained and rinsed ea Black beans
- 14 oz, drained and rinsed ea Corn
- 1/2 cup, chopped ea Cilantro
- 1, juiced ea Lime
- to taste ea Diamond Crystal Kosher Salt
- to taste ea Black Pepper
- 1/4 cup ea Olive oil
- 8 ea Tortillas
- 1, sliced ea Avocado
- 1, wedges ea Lime
- 1 tbsp ea Sour cream
- 1/4 cup ea Mexican blend cheese
- 1/4 cup, chopped ea Cilantro