Best Chicken Tortilla Soup

1. Preheat a large stockpot and the first portion of olive oil ( or vegetable oil ) to medium-high temperature. Sear both sides of the chicken thighs ( or chicken breasts ) until lightly browned, about 5 minutes. Remove and set aside.
2. Add the second portion of olive oil then cook the onion for about 1 minute before adding the minced garlic. Cook for 1-2 minutes until turning translucent.
3. Add tomatoes, jalapeno, and green onion. Stir to combine and allow to cook for 1-2 minutes.
4. Add corn, black beans, and the first portion of cilantro. Stir to combine.
5. Then add the seasoning ( chili powder, cumin, oregano ). Stir, then add the chicken broth.
6. Return the chicken thighs to the stockpot, cover, and cook for 20 minutes, stirring occasionally.
7. Remove the chicken thighs from the soup, and shred the pieces using a couple of forks. ***Taste the soup after cooking with the chicken and add salt & pepper as needed ( to taste ).
8. Add the second portion of cilantro, freshly squeezed lime, and return the shredded chicken to the soup. Stir to combine and turn the heat off of the soup while you pan-fry the tortilla strips.
9. Serve the chicken tortilla soup with fried tortilla strips and optional garnish. We used cilantro and green onion reserved from cooking the soup, plus avocado and shredded cheese.

Cooking Your Tortilla Strips

1. In a medium frying pan or skillet, heat the third 1 Tbsp portion of olive oil (or vegetable oil) to medium-high heat.
2. Add the cut tortilla strips and brown slightly, turning frequently, about 2-3 minutes.
3. Remove from the frying pan once browned and getting crispy.
4. Place on a paper towel-lined plate.

If you only have flour tortillas on hand or you want to make some from scratch, they’ll work too. Corn tortillas are my preference and I find that they have a better consistency for using in this appetizing tortilla soup. Depending on their size, you may need to cut the tortillas into thirds or quarters if you have large tortillas.