Are you craving for some Mexican food? Make this chicken tortilla soup today! This soup is the perfect comfort food to make on rainy or chilly days. Serve it with homemade tortilla strips, chopped avocado, and cilantro. It's delicious and filling
Heat oil in a large pot. Cook onion and jalapeño with a small pinch of salt over medium heat for minutes or until soft. Add garlic, cumin, chili powder, and cook for 1 minute.
Add chipotle pepper, diced tomatoes (without juices) and cook for 4-6 minutes or until the diced tomatoes start to caramelize. Add tomato juice, Mexican oregano, and 1½ tablespoon of chipotle pepper juice into the pot. Cook for 1 minute.
Add chicken breast, black bean, and corn. Bring the soup to a boil then lower the heat, simmer for about 20 minutes or until the chicken is fully cooked. Add salt and black pepper to taste.
Remove the fully cooked chicken and shred. Put the chicken back into the pot and stir to combine. Serve the tortilla soup with tortilla strips, a squeeze of lime juice, chopped avocado, and cilantro.
The nutrition fact below is for soup only without toppings.