30-Minute Chicken Tortilla Soup

I love a good tortilla soup. Every time I see it on the menu at a restaurant I have to order it. However, it is pretty simple to make at home. If you are looking for a quick and easy week-night meal, here is a recipe for you! This chicken tortilla soup recipe is ready in 30 minutes. No need to stop at the drive-thru! 

30-Minute Chicken Tortilla Soup

Ingredients:

2 tbsp. coconut oil

1/2 yellow onion, chopped

6 cloves garlic, minced

2 medium chicken breasts, cooked and shredded

1/2 cup corn kernels, canned or frozen

4 pearl tomatoes, diced

1 jalapeño pepper, diced

2-3 cups chicken broth

1 tsp. crushed red pepper

1 tsp. cumin

Salt to taste

For garnish:

2 tsp. vegetable oil

2 small corn tortillas, cut in to 1/2 inch strips

Optional: light shredded Mexican cheese, fresh cilantro, diced avocado, lime wedges

Directions: 

1. Heat coconut oil in pan. Sauté onion and garlic 3-5 minutes or until brown.

2. Add chicken, corn, tomato, jalapeño, chicken broth, red pepper, cumin, and salt to pan. Bring soup to boil, cover and simmer 20 minutes. 

3. While soup is simmering, heat vegetable oil in separate pan. Drop tortillas in to oil and let fry for 1-2 minutes or until edges begin to turn brown. 

4. Using a slatted spoon remove tortillas from oil and place in bowl lined with paper towel. Sprinkle with salt, set aside, and allow to cool.

5. Ladle soup in to bowls and top with shredded cheese, cilantro, avocado, lime, and/or crispy tortilla strips. Enjoy!