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Tortilla Soup Recipe

A flavorful and hearty halal tortilla soup packed with shredded chicken, black beans, and fresh toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 jalapeño seeded and minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 can diced tomatoes
  • 4 cups chicken broth halal
  • 2 cups shredded cooked chicken halal
  • 1 cup frozen corn kernels
  • 1 can black beans drained and rinsed
  • 1 tbsp lime juice
  • salt and pepper to taste
Garnish
  • 1/2 cup shredded cheese cheddar or Monterey Jack
  • 1/4 cup fresh cilantro leaves
  • 1 avocado diced
  • 1/2 cup sour cream
  • 1 cup tortilla chips crushed

Equipment

  • Large pot

Method
 

Cooking Steps
  1. Heat olive oil in a large pot over medium heat and sauté onion until soft.
  2. Add garlic and jalapeño, cooking for 1 minute until fragrant.
  3. Stir in cumin and smoked paprika, cooking for 30 seconds.
  4. Pour in diced tomatoes and scrape the bottom of the pot.
  5. Add chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Stir in chicken, corn, and black beans; simmer for another 10 minutes.
  7. Remove from heat and stir in lime juice, salt, and pepper.
  8. Ladle into bowls and top with cheese, cilantro, avocado, sour cream, and tortilla chips.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Toast spices in oil to deepen flavor.